Quinoa Black Bean Chili

  

September 27, 2017

This is an amazing chili, because it has so much flavor to it. The two types of beans make this extra hearty and the quinoa adds a nice "meaty" texture to it. Serve this to your family and they will hardly notice it's plant based and "healthy!"

  • Yields: 12 Servings

Ingredients

2 carrots

4 stalks of celery

1 can unsalted sweet corn or 1 3/4 cups frozen corn

1 large onion

2 medium bell peppers

8 cloves minced garlic

2 15 oz cans roasted diced tomatoes

1 cup raw quinoa, rinsed

2 small cans tomato paste

2 tbsp roasted cumin powder

2 tsp herbs de provence

1 tbsp smoked paprika

1 tsp chipotle or chili powder (more to taste)

3 tbsp maple syrup

3 tbsp light soy sauce

fresh ground pepper

1 can or 2 cups dried kidney beans (soaked the night before)

1 can or 2 cups dried black beans (soaked the night before)

Directions

1Rinse the quinoa thoroughly until all the "soapy" suds come off, about 3 times. Place all of the ingredients into crock pot starting with carrots on the bottom, kidney beans, celery, black beans, bell pepper, quinoa, onions, garlic, tomato paste and seasonings on top (except sweetener, soy sauce and black pepper) and cook on high for 4-4 1/2 hours or 5-6 hours on low. (It will take much less time if using canned beans, so be careful and don't overcook it) The quinoa should fall apart and give a chunky look to the chili. After it's done, add the remaining ingredients and season to your preferred taste. If you'd like a thinner chili you can add a little bit of water if desired.

2Depending whether you used fresh tomatoes or canned tomatoes you might like to add a little more cumin or salt to bring out the flavor before serving.

Stove top directions (Need an additional 3 cups of vegetable broth)

1Saute onions and garlic in a large pot over medium heat for 6-7 minutes.

2Add the remaining broth and the vegetables and sauté for another 3-4 minutes. Add the canned tomatoes, tomato paste and spices and stir. Bring to a boil and then reduce to medium low and cover. Stir occasionally. Adjust liquid level if needed with more broth so it covers the beans and vegetables while it simmers.

3Cook your quinoa in a separate pot. Rinse and soak for 15 minutes. Drain and place in a pot with 1/2 cup of water and bring to a simmer over medium heat. Reduce to low and cook covered for 30 minutes.

4When your beans and vegetables are at desired tenderness (this can take 30 min to an hour depending if you use canned beans, or soaked fresh beans) add the quinoa, tamari and sweetener and then taste test. Season to taste as desired.

5Serve with your favorite bread or side dish.

After cooking is complete stir in:

13 Tbsp maple syrup, honey or brown sugar

21 1/2 Tbsp soy sauce or tamari, or salt (less salt if you used canned tomatoes)

3Fresh ground black pepper and additional salt to taste if needed

4For more spice: Add 1 tsp more chipotle or chilli powder or fresh jalapenos

5(For dried beans, soak them overnight separately and then add them to crockpot)

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4 Reviews

Brian

April 3, 2018

I made this last week and it’s very good. I can’t say I missed having any meat in the chili. I just added chili powder and used a dried chipotle pepper like a bay leaf and just let it soak in it. I’ll definitely be making it again.

James Hickson

March 28, 2018

@David, I imagine you’d need to make sure you add the broth if doing it in the instant pot, so as to not burn the bottom of the pot.

gejoli

March 24, 2018

probably a foolish question, but, I assume you chop the carrots and celery?

David

March 20, 2018

Looks great. Do you have a suggestion for cooking in the Instant Pot?

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