Vegan Quinoa and Bean Chili and Vegan Chili Cheese Fries

Vegan Quinoa and Bean Chili and Vegan Chili Cheese Fries

Ok… ok…  I know it’s spring and nice hearty meals like chili are usually saved for the fall and winter but there are many cold days in the spring (especially early spring) where some nice heartiness will help keep you warm.  Also, as a vegan, bean based dishes are a staple to help ensure a good balanced nutritious diet.

With that said, I also just could not let this recipe go unnoticed.  I mean I noticed it of course, but because of the yumminess, this vegan chili recipe had to be shared.  I have been holding onto it for a while and since there’s been a few cold days lurking around, I pulled it out.

There are no spring veggies in this chili but you can always accompany this vegan chili with a nice spring salad to lighten it up or top it with spring avocados.  Of course you can make vegan chili cheese fries with spring new potatoes and cashew cheese or opt for a chili dog if you are in the mood.  Whatever you do, I hope you enjoy this protein and flavor rich vegan chili!

Vegan Quinoa and Bean Chili and Vegan Chili Cheese Fries

Vegan Quinoa and Bean Chili
(adopted from Serious Eats)

Ingredients:
2 dried New Mexico chilies
1 dried cascabel chili
1 dried pasilla chili
1 dried mulatto chili
1 chipotle chili
2 cups water
1 tablespoon oil
1 large onion, finely diced
2 cloves garlic, pressed
1 3/4 teaspoon cumin powder
1 teaspoon dried oregano
1 tablespoon tamari or aminos
1 1/2 teaspoon onion powder
1 tablespoon tomato paste
1 14.5 oz can diced tomato
2 cups cooked beans, reserve 1/2 cup cooking water
1 1/2 cup cooked quinoa

Directions:
Remove the stems and seeds from all of the chilies. Combine all of the chilies in a medium saucepan with the 2 cups water. Simmer until chilies are tender, about 15 min. Drain chilies and reserve liquid. Blend until the chilies are smooth.

Heat oil in a dutch oven over medium-high heat and add onions. Cook the onions until softened and add the garlic, cumin, and dried oregano and cook until fragrant. Add the pureed chilies, tamari, and onion powder and cook for another 30 seconds.

Add the chili water, canned tomatoes, tomato paste, and 1/2 cup bean liquid. Bring to a boil and reduce heat and simmer for 40 minutes. After 40 minutes, add the beans and simmer for an additional 40 minutes. Add the quinoa and simmer for additional 10 minutes.

Garnish with cilantro, chopped onions, scallions, avocado, or lime wedges.

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Becoming a healthy vegan was is still a challenge.
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2 comments

  • Richgail @AstigVegan 5 years ago

    Wow! I love this, perfect for a friday night snack with beer hehe. Btw, are you in the Bay Area? Would love for you to join us on July 8th, we’re having a summer potluck at the Golden Gate Park. Please let me know if you can make it :)

    • Cheyenne 5 years ago

      The chili had some great flavors, could see it pairing with a nice beer! Yes, in the Bay. Potluck sounds really fun! Will email you. :)

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