Thick and Hearty Quinoa Chili (vegan + gluten free)

I normally don't like chili. I'm not a fan of tomatoes, so anything that usually uses quite a bit of tomatoes or tomato sauce I generally don't like. However, Ryan won me over with his recipe for Quinoa Chili last year and now I frequently request it of him. He offered to make it last week and I took full advantage and took lots of pictures while he cooked it up. I also made some tasty dinner rolls to go along with it.

The key to this deliciousness is that he uses fire roasted tomatoes. They don't overpower the chili with the tomato-i-ness I generally don't like, but instead give it a subtle smokey flavor. Super tasty. Plus he adds just about every vegetable you could want to it, along with veggie grounds (vegan beef crumbles) and beans, making it super hearty and filling. 

Ryan LOVES red bell peppers, so those were a must have in his chili. Don't they look delicious?!

We usually use red quinoa, since it is often on sale at our local coop. However, any quinoa will work for the recipe.

We do our best to get low or no sodium products when getting anything in cans. If you use products with more sodium, just don't add any salt to the recipe. 

All the photos here are of a double batch of the chili, so if you make a single batch it will look like less than shown.

Saute the onions, zucchini, and garlic together first. Then add the spices.

Add the poblano peppers, tomato sauce...

...celery...

...red bell peppers...

...veggie grounds, beans, quinoa and water

Before you know it it is all cooked up and delicious!

Thick and Hearty Quinoa Chili

Makes about 3 quarts, 4-6 servings

1 tsp olive oil

1 zucchini, diced

1 medium white or yellow onion, diced

4 cloves garlic, minced 

1 12 oz can or 3 5.5oz cans low sodium tomato juice (12-16oz, to taste)

4 stalks celery, diced

1 red bell peppers, diced

1 poblano pepper, (stem ribs and seeds removed) diced

2 cups water

1 can fire roasted diced tomatoes

1 can pinto beans

1/3 cup quinoa, uncooked

6 oz veggie grounds (vegan ground beef - avoid MorningStar, it isn't vegan! Boca is a good choice)

Spices:

1 tbsp chili powder

1 tsp cumin, ground

1/2 tsp smoked paprika

1/4 tsp salt (don't add if you don't use low sodium beans, tomatoes and tomato juice!)

1 tsp pepper (or, to taste)

1 tsp red pepper flakes

1. Heat olive oil in a pot, then add the onions, zucchini and garlic and saute for 4 minutes. 

2. Add spices and stir to combine. Saute another 30 seconds, until spices are fragrant. 

3. Add the water to keep the spices from overcooking. Add remaining ingredients. 

4. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes. If the celery isn't completely soft, don't worry. It will soften as it sits, as well as if you reheat it later.