Vegetarian chili with quinoa
This hearty vegetarian chili with quinoa comes together easily by combining quinoa, black beans, lentils and red pepper in a rich tomato sauce with powerful spices. Make it as mild or as spicy as you want, and serve it with your favourite sides.
Servings: 6
Calories: 336kcal
Cost: Cheap
Ingredients
- 1 red pepper, diced
- 200 g quinoa
- 1 (400 g) tin of black beans
- 1 (400 g) tin of cooked brown lentils
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 500 ml vegetable stock (or water + stock cubes)
- 1 (400 g) tin of chopped tomatoes
- 1 (400 g) tin of tomato passata
- ½ tsp salt
- ¼ teaspoon pepper
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tsp smoked paprika
Instructions
- Saute the chopped onion and minced garlic in a large pot until the onion is soft and translucent, about 5 minutes.
- Rinse the quinoa thoroughly in water and drain, and add it to the pot. Stir to let the quinoa grains warm up slightly, about 3 minutes.
- Add all the other ingredients. Place the lid on top, then leave the chili to boil until the quinoa has cooked through, about 15-20 minutes.
- Optionally, add more seasoning to taste. Add some chili powder if you prefer more spice.
Nutrition
Calories: 336kcal | Carbohydrates: 61g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Sodium: 981mg | Potassium: 1099mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1396IU | Vitamin C: 39mg | Calcium: 83mg | Iron: 7mg