Hearty Vegetarian Quinoa Chili

This healthy vegetarian chili is sure to satisfy thanks to quinoa which is a complete source of protein. Seed the jalapeno first if you like a milder chili; leave the seeds in if you like things hot. Can add peppers, garlic, black beans, etc. Enjoy!
Photo by Robin D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    teaspoons olive oil (20-mL)

  • 2

    cups cremini mushrooms, roughly chopped (180-g)

  • 2

    onions, diced

  • 1

    jalapeno, finely chopped

  • 2

    tablespoons chili powder (25-mL)

  • 1

    can PC Blue Menu tomatoes, diced (27-ounces, 796-mL)

  • 1

    can PC Blue Menu six bean medley , drained and rinsed (18-ounces, 540-mL)

  • 1/2

    cup PC Organics Quinoa (125-mL)

Directions

In large saucepan, heat oil over medium heat. Cook mushrooms and onions for 12 to 14 minutes, stirring often, or until golden. Stir in jalapeno and chili powder; cook 1 minute longer, stirring frequently. Stir in diced tomatoes with juices, beans, quinoa and 1 cup (250-mL) water. Bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until quinoa is tender. Serve garnished with PC Blue Menu Yogurt Spread and chopped fresh coriander, if desired.

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