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Meatless Tri-Color Quinoa Chili (V+GF)

Looking for a new version of your favorite comforting bowl of chili? Try this hearty, wholesome one that's loaded with protein and fiber.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 medium onion diced
  • 2 large tomatoes diced
  • 4 cloves garlic minced
  • 1 jalapeño pepper seeded and minced
  • 1 5 ounce can tomato paste
  • 1 tablespoon cider vinegar
  • 1 quart vegetable stock or water plus a little more as needed
  • 2 teaspoons liquid smoke
  • 2 tablespoons coconut sugar
  • 1 4 ounce can green chilies
  • 1/4 cup organic ketchup
  • 2 15 ounce cans, chili beans
  • 2 15 ounce cans, kidney bean, rinsed and drained
  • 2 cups cooked quinoa
  • 2 tablespoons mustard
  • 1 teaspoon black pepper plus more to taste
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 1/2 tablespoons cocoa powder
  • sea salt to taste

Instructions

In a large high-sided skillet or shallow pot and add the onion, tomatoes, garlic, jalapeño, and cook for 6 to 7 minutes. Add the remaining chili ingredients and bring the mixture to a boil while stirring gently. Boil for about 8 to 10 minutes then reduce heat to simmer.

Cover with lid and allow it to simmer for 30 minutes to 1 hour until to give the flavors time to meld well. Serve hot, topped with desired toppings and any sides you like such and cornbread or garlic toast.