This healthy vegan quinoa chili is hearty and delicious. Go ahead and double the batch, it freezes beautifully! Vegan / Gluten-Free

• Author: Angela Thompson @ Vegangela.com
• Prep Time: 15 mins
• Cook Time: 60 mins
• Total Time: 1 hour 15 mins
• Yield: 6 1x
• Category: Main, Entree
• Cuisine: Mexican, Tex-Mex

Ingredients

• 2 cups vegetable stock
• 1 cup quinoa, rinsed well (I use red & black quinoa, but regular white quinoa is fine)
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 carrot, peeled, diced
• 1 red bell pepper (capsicum), seeded, diced
• 2 cans (400g) diced tomatoes with juices
• 2 cans (420g) kidney beans, NOT drained
• 1 tsp chili powder
• ½ tsp dried oregano
• ½ tsp ground cumin
• salt & freshly ground pepper
• 1 cup corn kernels (drained if using canned)

Serve With (Optional)

• cucumber
• avocado
• cilantro (fresh coriander)
• tortilla chips
• vegan sour cream
• vegan cheese

Instructions

1. Bring vegetable stock to boil in a medium saucepan. Add quinoa, stir, cover, and simmer on lowest setting until ready, about 15 minutes. You’ll know it’s ready when little curls stick-out from the grains. Set aside.
2. In a large saucepan or stockpot, heat the olive oil over medium-high heat. Add the onions and garlic, and sauté until tender, about 3 minutes. Add celery and carrot, and sauté until tender, about 3 minutes.
3. Add bell pepper, tomatoes, kidney beans, chili powder, oregano and cumin, salt and pepper. Bring to boil, reduce heat and simmer, uncovered, for about 30 minutes, stirring occasionally. Stir-in quinoa and corn.
4. Serve topped with diced avocado, tofu sour cream, cilantro (fresh coriander), and/or shredded cucumber, and with a side of corn chips or cornbread/corn muffins.
5. To freeze chili, let chili cool completely and freeze in freezer-safe containers. To cook from frozen state, pop chili into an oven-safe casserole dish and COVER with a lid or aluminum foil before baking for 50 minutes at 375F/190C.