What's better than this vegan, protein-rich quinoa chili to enjoy on a cold & dull rainy day! Low fat, low calories, cholesterol free; with a toast on the side, this is one guilt-free food that you can go on & on! Besides being loaded with lots of vegetables, this recipe also has shelled edamame which significantly helps in increasing the protein content of this chili!
This valentine's day, make this heart-healthy ❤ quinoa chili ❤ and show your loved ones that you care!!
Basic Info
Complexity - Medium
Prep time - 25 mins
Cook time - 25 mins
Serves - 8-10
Ingredients
1 cup uncooked Quinoa, rinsed
1 red bell pepper
1 green bell pepper
2 serrano chile, de-seeded, poblano chiles are okay too!
1 medium onion, chopped
3 cloves garlic, minced
1 zucchini, cubed
3 medium carrots, cubed
2 medium potatoes, cubed
1 big sweet potato / yam, cubed
6-8 stalks of broccoli, chopped
4 medium tomatoes, chopped
1 cup oven-roasted tomatoes
1.5 cups shelled edamame
1 tsp cumin powder
1/2 tbsp chilli powder
1/2 tsp smoked paprika powder
3/4 tsp coriander powder
1/2 tsp sugar
1/2 tsp freshly ground pepper
3 cups vegetable broth
2 tbsp olive oil
Method
Complexity - Medium
Prep time - 25 mins
Cook time - 25 mins
Serves - 8-10
Ingredients
1 cup uncooked Quinoa, rinsed
1 red bell pepper
1 green bell pepper
2 serrano chile, de-seeded, poblano chiles are okay too!
1 medium onion, chopped
3 cloves garlic, minced
1 zucchini, cubed
3 medium carrots, cubed
2 medium potatoes, cubed
1 big sweet potato / yam, cubed
6-8 stalks of broccoli, chopped
4 medium tomatoes, chopped
1 cup oven-roasted tomatoes
1.5 cups shelled edamame
1 tsp cumin powder
1/2 tbsp chilli powder
1/2 tsp smoked paprika powder
3/4 tsp coriander powder
1/2 tsp sugar
1/2 tsp freshly ground pepper
3 cups vegetable broth
2 tbsp olive oil
Method
Preheat broiler. Cut the bell peppers and chiles in half, lengthwise. Discard seeds and membranes. Place halves, skin sides up on a baking sheet. Broil for 10 minutes or until the skin is blackened. Place blackened chile & peppers in a paper bag and fold to close tightly. Let stand & sweat for 10 mins. Peel the skin and coarsely chop.
Heat a large sauce-pan / dutch-oven over medium-high heat.
Add olive oil to pan. Add onion and sauté for 5 minutes or until onion is soft. Add garlic, zucchini and saute for 4 mins. Add fresh tomatoes, chili powder, cumin powder, paprika, coriander powder, sugar, pepper powder and sauté for 3 mins. Add roasted peppers and chiles, roasted tomatoes, remaining vegetables, quinoa, vegetable broth, salt and bring to a boil.
Reduce heat to medium-low, cover and simmer for 20 minutes or until quinoa is tender.
Serve hot & enjoy!