Chili con Quinoa
Chili con Quinoa is my vegan answer to the Mexican classic Cill con Carne. It's a delicious blend of warming spices, peppery quinoa, and healthy vegetables. Plus, it is super easy to make. Perfect weeknight dinner.
Servings 2
Calories 466kcal
Ingredients
- 1.5 cup carrot chopped
- 3 cups tomato chopped
- 1 big sweet potato (any color or variety) chopped (we used purple)
- 1 cup cooked black beans drained and rinsed (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
- 1/2 cup onion chopped
- 2-3 cloves garlic minced
- 1-2 Thai chili pepper or jalapeno finley chopped (or to taste)
- 1 teaspoon ground cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander seeds
- sea salt
- black pepper
- 1/4 cup uncooked quinoa
- 1/2 cup water
- 1/2 cup cashew/sour cream (optional) scroll down to notes for the cashew sour cream recipe
Instructions
- Heat cooking oil over medium heat in a medium to large pot. Saute onions for 2 minutes, add chili, garlic, cumin, and coriander. Cook for 1-2 minutes more. Stir regularly.
- Stir in tomatoes, sweet potato, carrots, uncooked quinoa, oregano, salt, pepper, and water. Stir well. Cover and cook for 10-15 minutes. Stir occasionally.
- Tip: cook quinoa separately, according to the package, if you want to cook more for a lunch salad. Otherwise add uncooked quinoa straight to the pot when you add the tomatoes.
- Add beans and cook for 5 minutes more.
- If you cooked quinoa separately, add last minute. Stir well and serve.
- Optional: top with cashew or sour cream
Notes
- CLICK HERE for the cashew sour cream recipe. It's easy to make and so much better than the real thing.
- The recipe is freezer friendly so feel free to double and freeze a portion for days you don't have time to cook. Freeze without the cashew cream, though!