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Quinoa chili with black beans & kidney beans is a thick hearty vegetarian crockpot stew recipe which can also be made on the stovetop.
Our vegetarian (vegan) quinoa chili is so good, you should double the recipe, or you'll be sad that there isn't any left over.
If you're cooking for only one or two, then this recipe might just make enough quinoa chili.
Total Prep & Cook Time: 60 Min
Nutrition Data, 194g Serving: 227 cal, 39g carb, 4g fat, 183mg sodium, 8g fiber, 11 g protein, low Cholesterol, good source Vit C, Folate. Estimated Glycemic Load 17
You can use any combination of beans you like in quinoa chili, although we thought it was perfect with a mixture of kidney beans and black beans. One or the other would be good too.
We used canned tomato sauce, but tomato paste and-or fresh tomatoes would also work. We like the Amore brand that comes in a tube - we got tired of throwing out almost-full cans of tomato paste.
This chili recipe only takes about 1/2 hour to cook on the stove, or 5 - 6 hours in a crockpot or slow cooker. If you need to be away longer, a digital timer is handy & inexpensive. Then your chili can be ready to eat when you are.
Serve with fresh cilantro as garnish. Add a dollop of dairy or non-dairy sour cream if you like.
I have found that unused portions of tomato sauce or tomato paste can be put into a small ziploc type plastic bag and tossed into the door of the freezer. I usually have a sharpie pen taped to a string on the frig door. I put the date on the plastic bag. This is the place I look first when I need a little bit of tomato paste. It lasts several months frozen. - Juanita F.
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