Easy Healthy Quinoa Crockpot Chili

Vegan Quinoa Chili Recipe with Kidney & Black Beans

Quinoa Chili

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

6 Servings

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

Ingredients:

  • 1 1/2 cups uncooked quinoa
  • 3 cups water or bean cooking liquid
  • 1 1/2 cup cooked kidney beans (1 can, drained and rinsed)
  • 1 1/2 cup cooked black beans (1 can, drained and rinsed)
  • 1 cup unsalted tomato sauce OR: 1/4 cup unsalted tomato paste + 3/4 cup water
  • 1 Tbsp olive oil
  • 1/4 cup chopped onion
  • 1 celery stalk, diced
  • 1 Tbsp (2 - 3 cloves) minced garlic
  • 2 Tbsp minced jalapeño pepper
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  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 tsp cumin powder
  • 2 tsp gr coriander
  • 1 tsp paprika
  • 1 tsp dried basil leaf
  • 1/2 tsp dried thyme leaf
  • 1/2 tsp dried marjoram leaf
  • 1/8 - 1/4 tsp chipotle pepper powder
  • 1 bay leaf
  • 1 Tbsp light molasses
  • 1 Tbsp Braggs Liquid Aminos, or soy sauce
  • 1/4 cup chopped cilantro
  • Fresh ground black pepper to taste
  • More Heat: Add more chile powder

Stovetop Directions:

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  1. Soak the quinoa 5 minutes
  2. Rinse, then drain into a colander
  3. If using canned beans, drain into a colander and rinse well
  4. Peel & mince the garlic and jalapeño pepper
  5. Dice the onion
  6. Wash and trim the celery, slice lengthwise, then crosswise to dice
  7. Seed and dice the red and green pepper
  8. Heat the oil on medium-high in a dutch oven or large sauce pan
  9. Fry the garlic, jalapeno, onion and celery until soft (about 5 minutes)
  10. Add the peppers and fry 5 minutes
  11. Add the spices and herbs, stir 2 minutes
  12. Add the beans, water or bean liquid, molasses, tomato sauce, and quinoa
  13. Bring to boil, cover, and simmer 20 minutes or until quinoa is cooked
  14. Stir in Braggs or soy sauce, and pepper. Adjust seasonings
  15. Serve garnished with cilantro
  16. Optional: Add a dollop of dairy or non-dairy sour cream to each bowl
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Crockpot Directions:

  1. Cooking Dried Beans in a Crockpot: Black beans and white kidney (cannellini) beans contain the toxin phytohennagglutenin. Red kidney beans contain a much higher amount. You can get rid of the toxin, through long soaking (12 - 24 hours), with 2 or 3 changes of water, then boiling the beans (skimming the foam) for 10 - 15 minutes before adding to the crockpot. It's a good idea to preheat the crockpot on high before adding the beans. More info on cooking black beans without toxins. Also watch our video, Basic Bean Cooking (with Kidney Beans and Black Eyed Peas) and see our basic bean cooking recipe
  2. Sauté jalapeno, garlic, celery, and peppers in oil for 5 minutes on med-high
  3. Add spices and herbs, stir 2 minutes
  4. Combine with water, tomato sauce, salt, quinoa and beans in a 6 qt crockpot
  5. Cover and cook on low for 5 - 6 hours
  6. Add Braggs or soy sauce, molasses, pepper
  7. Serve garnished with chopped clilantro and sour cream (optional)

Recipe Tips:

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.

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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.

Recipe Comments:

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.

Hey, I just read over your quinoa chili recipe, and I am going to try it. I do want to suggest however, that fat-free Greek yogurt is a fantastic alternative to sour cream, and I have begun using it almost exclusively. I have a sister who is on a wheat-free, gluten-free, high alkaline diet, and a brother who is type 2 diabetic, and a heart patient. Quinoa is now the staple in the house! Thank you for your recipes! I will be visiting often! - Joan B.

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