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Vegan Bean & Quinoa Chili

Anoma Rouse
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 16 oz dried beans (pinto, black, red, navy)
  • 3 tbsp vegetable oil
  • 1 cup onion, chopped
  • 2-3 cloves garlic, crushed and chopped
  • ½ cup celery, finely chopped (1 stalk)
  • 2 tbsp chili powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 (14.5 oz.) can diced tomatoes
  • 4 cups vegetable broth/stock or water + 1 ½ oz. water
  • 1 cup quinoa
  • 1 cup zucchini, quartered and chopped
  • salt, to taste

Instructions
 

  • Soak* and cook dried beans with your preferred method until tender – I use a pressure cooker. (*See Recipe Notes)
  • In a large sauté pan over medium-low heat, heat oil and sauté onions, garlic, and celery until soft and translucent.
  • Add chili, cumin, and coriander powders. Sauté until fragrant, about 30 seconds, on medium-low heat.
  • Add canned tomatoes. Rinse the can with 1 1/2 oz. of water and add to pan. Add quinoa and 2 cups of broth/water. Bring to a simmer over medium heat, then cover and cook for 10 minutes. Add salt to taste.
  • Add cooked beans and remaining 2 cups of liquid. Cover and cook for 10-15 minutes.
  • Add zucchini and cook on low for up to 10 minutes, or until desired doneness. Serve with your favorite toppings and enjoy!

Notes

*Soak your beans with a couple of crushed cloves of garlic and a couple of small pieces of ginger. The garlic and ginger help break down the enzymes in the beans to aid in digestion!
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