Vegetarian chili with quinoa. Sprinkle cheese on top to serve.
Wow, why has no one tried and rated this recipe yet? Yay! I am first! :D This is an absolute EXCELLENT Vegetarian Chili option! with the inclusion of the quinoa, you do not miss the meat and it is SO healthy for you. I made a couple changes, I used vegetable broth to cook my quinoa in as opposed to water (I always do and it lends a nice flavour to the quinoa), and used red quinoa as I prefer that over the plain. I also used Ground Chipotle Chili Powder instead of regular chili powder as I love the smoky flavour it brings to the dish. To make this even more healthy and to cut out as much sodium as possible, I used dried beans (re-hydrated) and instead of the canned/crushed tomatoes, I chopped up 4 large roma tomatoes, oops, one more, I left out the zucchini as I am not a fan of that vegetable. Otherwise, followed the recipe exactly with all the other ingredients and it is spicy with the inclusion of the jalapeno and the chipotle, so adjust to your liking if you are not a fan of too much heat. This does make a large pot worth, so I just divided it up into 2 cup portions and froze them, these will make great meals on the fly, just serve with some cornbread or a salad! Thanks Shauna for the great recipe! a clear winner here! :D
Read MoreThis recipe takes a little getting used to as the quinoa adds a very different texture to the dish. I made this in an attempt to find vegetarian dishes that my family would eat. The flavors were good, but the kids didn't like it. My husband just kept saying that it would be better with meat in it. Sadly, as much as I prefer vegetarian dishes, I'd have to agree with him on this one :( This will still be a standby recipe to use up food storage in the future.
Read More Wow, why has no one tried and rated this recipe yet? Yay! I am first! :D This is an absolute EXCELLENT Vegetarian Chili option! with the inclusion of the quinoa, you do not miss the meat and it is SO healthy for you. I made a couple changes, I used vegetable broth to cook my quinoa in as opposed to water (I always do and it lends a nice flavour to the quinoa), and used red quinoa as I prefer that over the plain. I also used Ground Chipotle Chili Powder instead of regular chili powder as I love the smoky flavour it brings to the dish. To make this even more healthy and to cut out as much sodium as possible, I used dried beans (re-hydrated) and instead of the canned/crushed tomatoes, I chopped up 4 large roma tomatoes, oops, one more, I left out the zucchini as I am not a fan of that vegetable. Otherwise, followed the recipe exactly with all the other ingredients and it is spicy with the inclusion of the jalapeno and the chipotle, so adjust to your liking if you are not a fan of too much heat. This does make a large pot worth, so I just divided it up into 2 cup portions and froze them, these will make great meals on the fly, just serve with some cornbread or a salad! Thanks Shauna for the great recipe! a clear winner here! :D
While I have been using this website for years, this is the first recipe I have ever reviewed. This chili deserves it! The only thing I did differently was to add an extra can of tomato sauce because I wanted a saucier chili. This was my first attempt at cooking with quinoa, so I was a bit worried that I wouldn't like the texture of it in chili. But it was wonderful. It blended right in and added a heartiness to the dish. Great recipe! I will be making this again and again.
This was really good and quick to make. Cooked the quinoa in chicken broth. I used green beans instead of zuccini and canned corn instead of frozen. To make it healthier, I used no salt added canned beans and veggies. I will be making this again :)
My husband and I had heard that quinoa very healthy, and he really wanted to try it. He chose this recipe as the one he wanted to experiment with. I was rather reluctant, as food texture is a big deal for me, and I'm not a big fan of bell peppers. I'm so glad that we made this! Not only is the flavor excellent, but the crunch of the bell peppers really added a lot to this dish. The quinoa was a different texture than I was expecting (I thought it would be more like couscous), and it turns out I really enjoyed it! This recipe is very filling, and makes quite a bit, so we were able to freeze several containers for future meals. Thanks! (Oh - and my husband LOVED the chili! He wants to make it again!)
Oh my goodness, this is amazing, so tasty! I made it exactly as stated and it truly turned out perfectly. I love the spiciness and the consistency, couldn't be better!!!! I will definitely make again and again!
Really loved this! Personal changes made: used veg broth and red quinoa; Added 1 tsp of coriander to the spices; red pepper was $3 each, so left out and wasn't missed; increased chipotle to 2 Tbsp (tip: purée a can of chipotle in adobe sauce, then drop by tablespoonfuls onto a tray and freeze, then pull out drops as needed); added 1C of water with the tomatoes to help loosen the mixture; added 1 drained can of corn. Dollop Greek yogurt on top and a bit of shredded cheese. Great!
This turned out wonderful, I added twice the amount of spices since we like it hot and made it in the slow cooker for about 8 hours so it was really easy. Just added the Quinoa the last hour or so.
Oh I can't wait for leftovers tonight. So good and healthy! I did cook ny quinoa in chicken broth for a bit more flavor. Also added dried corriander and dried cilantro leaves since I had no fresh. I did have to thin this out a bit with some water. Once the cooked quinoa is added, it still seems to absorb moisture from the chili. Added some fresh mushrooms and a can of fire roasted tomatoes too. Served with shredded Mexican cheese blend and of course for me, I kick up the heat and add red pepper flakes to mine. Thanks!
Fabulous chili! The quinoa was an excellent substitute for ground beef or turkey. It's very high in protein for a grain, so you keep the protein and skip the fat. I will definitely be making this again!
I made this last night. What a great way to use Quinoa. I soaked pinto beans the night b-4 in stead of the black beans, and added an 11 oz can of V8 juice. Left out the corn and zucchini, didn't have them and it really didn't need them, loved the chipotle added 2 T of that! Thank you Shauna for a great recipe, I will be making this again. I would give this 10 stars if I could!
This is awesome. I backed off the Jalapeno and used a small can of Hot Diced chili peppers. I upped the chili powder a bit but it was incredible. I was worried that the basic recipe was a bit runny but when you add the quinoa it thickens to a perfect touch. This is a winner... even my kids loved it.
This was very good; I did add a can of fire roasted tomatoes to the crushed tomatoes because there wasn't enough liquid for the veggies I had in there. I also then added a small can of diced tomatoes (I like a chunkier sauce). Left out the jalapeno - don't really like them & I don't like things TOO spicy. That said, I ended up putting in too many chipotle peppers in the adobo sauce - that made it MUCH too spicy - fortunately I had put in LESS cumin & oregano than it called for. No one else in my family will eat, but I still like it - although too spicy, it's VERY good - I'll make it again though, keeping in mind not to overdo the chipotles!
I rate this four stars because while it's good as is, there's something missing. I played with it and feel these changes improve the outcome. When you're putting in the tomatoes etc. add the following: 1 tbsp cocoa (I know it sounds weird but it's really good in chili and you won't think it's chocolatey---it just adds some depth and body to the flavor); 1 1/2 tsps liquid smoke (this made a very big difference, highly recommend using); 1 tsp white sugar; 1 tsp brown sugar; 1/4 tsp cayenne; 2 tsps coriander. I also use just under 1 tsp salt and about 1/4 tsp black pepper. A great, healthy meal that goes a long way and costs little.
This was a hit with the whole family-even the 7 & 8 year olds. . I am the only vegetarian so when meat eating family likes a dish...you know it was good. They called it a keeper! I used fresh soaked black beans. Olive oil instead of veg oil. I added an extra zucchini because we like them. I did not use the jalapeno but I use a roasted green chili. I added more tomatoe sauce and two fresh minced tomatos. I also added fresh roasted corn about two ears. served it to the meat eaters with chedder cheese sprinled on top. Yumm!
This recipe takes a little getting used to as the quinoa adds a very different texture to the dish. I made this in an attempt to find vegetarian dishes that my family would eat. The flavors were good, but the kids didn't like it. My husband just kept saying that it would be better with meat in it. Sadly, as much as I prefer vegetarian dishes, I'd have to agree with him on this one :( This will still be a standby recipe to use up food storage in the future.
Woah, this recipe makes a TON of food! Fortunately, I love this recipe & know that none of it will go to waste! I'm a vegetarian and am always looking for healthy, filling recipes...like this one! I followed the recipe exactly...although I simmered it for about 40 minutes (versus 20 suggested in the recipe). This is a keeper!
I also used broth, I threw it all in a pot and simmered it for a couple hours. Ended up adding 2 extra cups of water. Left out the onion, zucchini and hot peppers. (family preferences). Used a bit of onion powder, and I only had 1/2 a green pepper so I added 3 carrots. Still turned out wonderful and the kids ate it up with some crackers in it. Obvioulsy versitile, quick and delicous.
Oh my gosh amazing! I did not add zucchini (not in season), or the jalapeno or chipolte peppers because we don't do hot food in my house (lol). It is still fantastic! We love it!
I made this recipe but added 1 lbs of extra lean ground turkey. It was absolutely amazing! Very filling and so tasty!!!
We love this! I made it exactly to the recipe specifications. Also, it was pretty easy.
I made this chili for dinner last night and was REALLY pleased with it. I am not a chili person at all, so that should tell you something. A few notes: 1) like others, I cooked the quinoa in broth (low sodium vegetable). I think red quinoa is key - don't swap out for the white variety. 2) Next time, we'll add more chipotle peppers / adobo sauce. It was very nice w/ the amount recommended in the recipe, but a little more would be great. 3) I added large chunks of portobella mushrooms close to the end of the cooking process (along with the corn, basically) as I like them in just about everything. They were excellent. 4) Next time, I'll add more zucchini (I shred mine) and will probably do away with the bell peppers (just a preference thing - I'm not crazy about bell peppers in general and don't feel like they add much, other than color. 5) I used roughly 6 cloves of garlic. We're garlic people. Next time, will do same and probably add some garlic powder, too. We're not vegetarians, but I prefer cooking vegetarian meals (just more interesting than meat-based dishes, in my opinion) and as many of our friends are vegetarians, I try to keep a batch of recipes on-hand that will please everyone. Even as-is, I feel like I could have served this to company.
SO GOOD! we make a great turkey chili, but are trying to work some more veggies/different grains into our diets. This is so tasty, we will make this again and again. Thanks for the recipe!!
I'm so glad this recipe exists! I made it as written the first time, and now I can't stop making it. The hubby is a vegetarian and has been wanting some good chili for a while, which is how I found the recipe and now I actually prefer this chili to meat chili. I didn't find it too watery or thick or spicy...just perfectly delicious!
This recipe is DELICIOUS! I was a little skeptical about trying it, because my previous experimentations with quinoa had been ho-hum. But this was great! The texture of the quinoa in the chili works perfectly, it's inexplicable. Try it, you won't be disappointed! Usually I make turkey chili, and I didn't miss the meat at all.
Wow completely delicious, I could eat this all the time. My husband and I are going vegan for two days a week just to try to be healthier and this was a huge hit!
This was good and hearty, but a bit bland. It's a great base, though. I made mine in the slow cooker, adding the beans and corn in the last hour. I used a dried chipotle instead of adobo. Next time, I'll bump up the spices and add a cinnamon stick, and I may add a touch of vinegar for some extra flavor. I may also throw in some garbanzos, because I love the texture they add.
I have never rated a recipe, but just had to rate this one. It is SO delicious and incredibly nutritious to boot! My kids devour it, although I leave the jalapeno out for them and/or temper it with a dollop of Greek yogurt. I could eat this every day!
I thought this was delicious and plan to share the recipe with some friends. My husband really liked it, too. Very tasty and filling.
Delicious!!! My mother, who is on a gluten-free diet, is visiting, so I am looking for recipes that we can all enjoy while she is here. Because of some pepper intolerance, I omitted the pepper, but otherwise made the recipe as written. This is a very, very thick chili. Some of us ate it in a bowl with a spoon, like chili would be eaten. But my kids and husband actually preferred this rolled in a tortilla with cheese, sour cream and lettuce. Either way, this made for a delicious dinner for the entire family. Thanks!
This was really, really good. Had too many tomatoes from the garden so I decided to add a cup or two of those diced with a can of thick tomatoe sauce. I only added one can of black beans and another can of chili beans. It turned out awesome and I highly recommend. Very pleased with this since I'm not a big vegetarian person.
My first time cooking with quinoa, and I enjoyed this chili very much. I cooked the quinoa in vegitable broth per other suggestions, substituted one of the can of black beans for cannellini beans since that was all I had on hand and used 2 tspns of powdered chipotle instead of canned. Chili was very satisfying and did not miss the meat, but the dish is probably not the most attractive meal I ever made if appearance is important to you(perhaps not a dish for a dinner party?) One note, although this does make a big batch I don't think it was as much as 10 servings.
This sounded so good but it came out way too thick and weird. It was more like eating some kind of casserole than chili - I could have used a fork. I like the idea so I'll keep looking for another recipe like this one, but this one definitely did not do it for me. Bummer.
Really good! I thought it was too thick, but that is easily remedied. I also think it would have been better if it simmered longer. My husband wanted to dislike it but didn't =)
This is such a hearty chili, you won't miss the meat. I top it with a dollop of fat free sour cream and serve with a salad. This recipe does make a lot, but you'll have lunch for the remainder of the week.
Delicious and healthy! I didn't use the chipotle peppers because I couldn't find them so I just use some powder instead. I serve this with plain greek yogurt (as a sub for sour cream), shredded cheddar and green onions. This is one of my go-tos! Great for leftovers as well.
Really excellent! Some things we added/substituted according to what we had on hand: hominy instead of regular corn, green beans instead of zucchini, plus italian sausage. The chipotles made for a fantastic, full flavor!!!
This was delicious. I made pretty much exactly to the recipe except I used more chipotle pepper and probably more spices all around (just to taste). I served it with avocado, Monterrey jack, and made a skillet corn bread to with it. We inhaled this.
Huge hit with my carnivorous boyfriend. The chipotle peppers give it a nice smokey flavor. And the corn, zucchini, red and green peppers make it a colorful and vibrant dish. Didn't change a thing. Highly recommend.
Very good and filling. I scaled back the spices and served it in a baked sweet potato, and it was the perfect balance of sweet and spicy.
It was so easy and delicious!! I made a batch and shared it with people around me and even the meat lovers loved this. I also froze a container and thawed it for today and it was still amazing. Thanks!
LOVED this chili! Even my 2 year old granddaughter loved it! The only thing I did differently was left out the cilantro, my husband doesn't like it. Serve wit a dollop of sour cream. Delicious!
Fantastic! I didn't have any chili powder, so in addition to the black beans I added a can of Heinz chili-style beans. Yum Yum!
Love this recipe! So tasty and filling but light at the same time. I served it with avocado slices on top - delicious! I also tried to make the recipe "cleaner" by using fresh spices. I'm looking forward to my left overs tonight.
Wow this is awesome!! I have made several other quinoa recipes with beans, peppers and corn and whatnot and this is really good. I made my own pot of black bean just plain, no salt and made the quinoa with vegetable broth. I didn't have jalapenos or the chipotle peppers stuff so i used five serrano peppers and a teaspoon of ground cayenne red pepper. This is a really great recipe for emptying out cabinets as someone else suggested and the fridge of veggies you don't want to spoil. It's not quite spicy enough, but that can remedied by some hot sauce i would say.
I decided to keep a tiny bit of the jalepeno seeds because I like my chili spicy. Bad idea, it was too spicy. I also lost the zucchini and added pineapple chunks, which was a very nice little extra flavor. And I couldn't find a cheap cumin so I used dried parsley instead. A very good chili, ill definitely make this again, but without the jalepeno seeds I added.
This recipe replaced my staple vegetarian chili recipe. I make chili at least once a month and this is our new household favorite for the vegetarians and meat eaters! The quinoa is like caviar it's divine! I love to toast my quinoa for a nuttier flavor.
Unreal! This dish is simply divine. I have never rated a recipe until now, and this one deserves the rave reviews that it gets. I made it almost to spec, omitted the chipotle and added yellow bell pepper instead of green for more color. This one goes into my all time favorite vegetarian dishes. Flavorful, filling, colorful, whole food goodness! Thanks Shauna for submitting this recipe!
Nice recipe, I added turkey, then the quinoa, it was super thick. I think adding both meat and grain was too much. I prefer it just as either a turkey chili or a quinoa chili, makes it a little bit runnier so you can slurp up the sauce with your jalapeno corn bread
Love the idea of including quinoa in vegetarian chili. Texture was great, chili flavor was pretty mediocre.
This was fantastic, and on the first try too! Healthy eating is new to my family, but my wife, my kids, and my kids' friends all *loved* this. I mean, I'm getting requests from my daughter's friends to make this for them again so they can take some home with them. They even offered to pay for the ingredients!
Very delicious and nutritious! I left out the zucchini and the corn (didn't have any), added a second jalapeno pepper and used an orange pepper instead of green as that's what I had on hand. I used one can of black beans and one can of pinto beans. This version was quite spicy, but that's how we like it! Great recipe and very easy to alter based on what you have in your pantry!
This was a very good vegetarian chili! I cooked the quinoa in veggie stock cause it gives it more flavor and I only used one can of black beans and it seemed to be just the right amount. I also left out the zucchini and chipotle pepper cause I didnt have them. After I added the quinoa it seemed to be a bit thick so I added some veggie stock and it was much better. I will make this again for sure!!
While I would not define this as 'chili', it is very very good and very hearty for having no meat. I love cooking with quinoa and it works so well here. I didn't have any chipotle chilis in adobo sauce so I instead used a decent amount of ground chipotle seasoning. Aside from that, I stuck to the recipe and I won't stray when I make this again. Thanks! :)
I really enjoyed this chili and my husband and daughter ate it without much complaint. The flavor is really good, and it feels good to eat something that's healthy. I wouldn't say it tastes just like regular chili -- that is to say, I wouldn't put it on top of a hot dog. But the flavor is really good
I tried the recipe as is and it came out a little bland. Needs more spices.
Fantastic recipe! I had diced tomatoes so I used those and a can of tomato sauce. I also couldn't find minced chipotle peppers in adobo sauce, I ended up just using a small can of jalepeno peppers. Added extra chili powder.
EXCELLENT!!! I hardly ever review recipes that I try, but this recipe is FANTASTIC, I will definitely be making this for years to come. I did make some changes- I didn't use zucchini (i like zucchini, but just wasn't in the mood). I used green, red, and orange peppers. Plus the corn helped make the chili very colorful. Instead of pre-cooking the quinoa, I simply placed all of the ingredients into a crockpot. Because quinoa really takes on the flavor well, it worked out nice. It took about 3-4 hours on high, but you could turn it to low once it gets going.
Awesome. I added chicken and ate this all week long. Don't skimp on the spiciness!
SO TASTY! omg...excellent. i had to have 2 bowls full. i love the chipotle peppers in adobo sauce; it gives it that great smokey spicy taste. i added 2 pounds of ground pork (rinsed to reduce the fat) to give it some more protein!
Love it! Even my kids like it. I have made it twice. The second batch I double and put several servings in the freezer. This makes going to a whole food plant based diet yummy!
Fantastic dish! Went over really well, and besides for lots of chopping of vegetables, pretty easy to make. Reheats well for leftovers. Goes awesome with a side of cornbread.
This dish was absolutely delicious! The meat wasn't missed at all by my usually meat loving family. Fragrant, healthy, and hearty!
This is incredibly satisfying! I don't like much spice, so I didn't add in the jalapeno or chipotle peppers and it was delicious. It will be a new staple in my household!
I love this recipes as it is! It makes the best leftovers served in tortillas for lunch.
This recipe is always a hit at my soup suppers. I like to use Trader Joe's cajun black beans and mexican style canned tomatoes and skip the jalapeno. The first time I saw this recipe, it also included ground turkey. Either way, it's a keeper!
This was much better than the only other vegetarian chili recipe I've tried. I think the chipotle pepper added depth and warmth. I left out the jalapeno to suit my family's taste. I also had to leave out the red and green peppers, since my hubby can't eat them, so I should have added something else...Mexican chili powder maybe? I also think an 8-oz. can of tomato sauce and a can of sliced carrots would be great, but that's a matter of taste. Despite the quibbles, I'm giving it 5 stars for introducing me to my favorite new product: quinoa! Thanks for the recipe!
For a meatless chili, this is a really delicious and simple recipe which I will be making again. I followed the recipe exactly with the exception of no zucchini and doubling the adobo peppers. In my opinion, the chili does not need the zucchini and tastes great without it. I also used fresh pre-cooked leftover corn since I had it which added a great crunchy texture. The quinoa does act like "meat" in the dish so much so that my meat loving dinner guests went back for seconds and returned a day later for leftovers. I would allow for some additional prep time. Maybe my knife skills are not up to par with others, but I definitely got behind on my chopping.
Delicious Recipe! I add additional zucchini and bell peppers. It is a recipe that gets even better when served as left-overs
Delicious!!! i followed the recipe for the most part but took the suggestion of cooking my quinoa in vegetable broth opposed to water, I would reccommend to others to do the same. I didnt have black beans on hand so I used red kidney beans instead, left out the zuchini and used chopped carrots which i added in the beginning with the onions as they would need more time to cook than the other veggies and added a bit off grated cheese on top before serving, overall the chilli turned out great and il definately make it again!!
Amazing recipe. My meat-loving family is even asking for more! I wouldn't change a thing and can't wait to do it again! It's even better on day 2 and 3!!!
I LOVE this recipe! I found the chipolte peppers in the section with taco stuff. I made a few small changes to accommodate my personal preferences (no corn, olive oil instead of vegetable, red quinoa cooked in chicken broth, no cilantro). The heat of this dish is awesome, next time I might add another jalapeno. In my opinion, this needs at least 2 cups of water. Loved it and will definitely make it again.
I just recently adopted a whole food free from processed foods and gave this recipe a whirl. It's fantastic. I did make a few changes such as subbing the vegetable oil for heart-healthy olive oil and I added fresh chopped cherry tomatoes, fresh peas, and fresh sprouts while eliminating the zucchini, chipotle peppers, an cilantro (I didn't have any on hand!). It required more tomato base to compensate for the extra ingredients but with slightly more fresh peppers and garlic, it was delicious! I served it over red quinoa and have already made my second batch. Hearty and healthy!
This is a great recipe! Quinoa is new to me so I needed somewhere to start. We love this version of vegetarian chili. I couldn't think of any improvements. Really good as the recipe is written.
Just made this for dinner. OMG so yummy...warning though, I kept the jalapenos out and halved the chili powder and it was the perfect amount of heat, a spicy, slow burn without overwhelming the other flavors :)
Delicious! All the yummy taste of chili with the light freshness of veggies. Loved it with a bit of cheese and crackers. Changed a few things based on what I had in the house. I'll be making this again and again.
This quinoa chili is amazing! I made a few changes for my personal taste as well as what I had in the house. This is just as good, if not BETTER than my turkey meat chili that is a staple in this house. I'll return to this recipe in the future.
This recipe was delicious and filling - my husband and I both loved it! Made a couple of changes based on what I had available in my kitchen - I only had 1 can of black beans, so I added a can of kidney beans as well. Yellow pepper instead of red, and I didn't have zucchini, jalapeño, chipotle OR oregano so I added in one 4 oz can of green chilies and I felt like the flavor was good (especially since I prefer a less spicy chili). Also, had canned corn instead of frozen on hand. I feel like this is a fairly flexible recipe - using what I had it still turned out very yummy! Will definitely make again.
Delicious! I threw everything in a slow cooker (omitting the oil), including uncooked quinoa (make sure to rinse quinoa if not pre-rinsed). I used 2 cups of chicken stock rather than water and canned corn rather than frozen. Cooked on low for at least 5 or 6 hours.
One of the best recipes I have ever made. The chipotle adds a delicious flavour and spice. I cannot wait until I can make this again. It was a favourite among the church folks I shared it with!
great, loved it with a little cheese on top. my husband wanted some mushrooms into also. I skipped the zucchini cause I didn't have any, but upped the amount beans. I also combined black and kidney beans for additional flavor. Thanks!
Really good. It makes a lot, so good for freezing or leftovers. The only thing I might change next time is leave out the chipotle peppers and just add hot sauce instead.
I made this last night on the fly because I didn't put any meat out to thaw. I had all the ingredients in pantry which is always a bonus. I don't keep crushed tomatoes but used petite diced instead. I also only used red pepper because green doesn't like me. This came together very easily. I did have to add about a cup of water to get the consistency I like. I also did not put the quinoa into the chili instead I put it in the bottom of the bowl and ladled the chili on top. This made a HUGE amount of food which surprised me. Super economical to make. It was very filling too. The taste was spot on and the chipotle added a really nice smokey flavor to the dish. The chipotle are spicy and I found I didn't need to add hot sauce to the dish which rarely happens. Thanks for sharing such a great dish. I will make this again for sure. It exceeded my expectations and we did not miss the meat one bit.
Thank you so much for this recipe....I needed a new vegetarian dish to make for my daughter! I only had 1 can of black beans, so I substituted a can of red kidney beans....very happy with this recipe!
Holey Moley, this was fantastic! I made it per the recipe with only a few exceptions. Like many other reviewers, I cooked my quinoa in vegetable broth to give it more flavor. I added the juice of one lime after all other ingredients were simmering. Then I served it with sliced avocado and it was perfect. Rarely does my husband and 18yo son give me a two thumbs up for a vegan meal, but they did for this meal. I will be returning to this meal over and over again. I only wish I had found this recipe during football season!
The cardiologist said I need to eat better, but I loves me some chili so I tried this. I left out the corn and cooked the quinoa in sodium free beef broth. I like it quite bold so I upped the seasonings substantially, used low sodium salt and put in some of my secret chili ingredient (cocoa powder) and if it didn't taste almost as good as . I also toasted the quinoa to bring out the nuttiness. I did add a little water several times to keep it from getting too thick. I don't know if that was omitted from the original recipe or because I added so much more dry seasoning. Also, to cut sodium I puréed 6 Roma tomatoes in place of crushed tomatoes. Anyway, I'm gonna take some to my cardiologist in lieu of my copay next time!
Healthy and delicious! I too cooked my quinoa in chicken broth. I omitted the bell peppers and jalapenos and added a can of green chilies. I also just tossed in a can of corn. I added a bit more garlic and cilantro. This was my first time cooking with quinoa and I was pleasantly surprised. Rinsing them did prove diffucult, as they are so tiny they go through any strainer I had on hand. I just rinsed them in a measuring cup and strained the water through my hand. I will definitely make this again!
