Quinoa Chili, With Tweaks

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Chili served over quinoa is an awesome combination, and that’s exactly what I wanted for dinner yesterday.  But none of the various chili recipes I’ve made in the past sounded quite right.  Then I remembered this awesome recipe from the Cook Vegan Lover blog.

quinoa chili cooking
It has everything I wanted, including classic chili flavors, a touch of heat, and heaps of tasty quinoa.  I wound up tweaking it a little bit for personal taste and to account for ingredients I didn’t have:

  • added 1 cup of chopped colored bell peppers
  • used 2 garlic cloves instead of garlic powder
  • added 1/2 of a fresh minced jalapeño
  • increased the oil to 1 tbsp to accommodate the extra ingredients
  • decreased the cumin to 1/2 tbsp
  • used fire-roasted diced tomatoes instead of the kind with chiles
  • used pinto beans, because I had a craving for them

quinoa chili served
Two big thumbs up for this recipe!  The only thing I would do in the future would be to add more chili powder, basically because I am a huge fiend for chili powder.  Everything else was perfect.  I’m a fan of the flavor of fire-roasted tomatoes in chili, and I like the curious overtones that cocoa powder brings to the mix.  The quinoa makes for a thick, hearty chili that, as my mom remarked, “looks like chili”–so you could definitely feed this to omnis and get a postivie response.

quinoa chili with cornbread
While the chili was cooking, I whipped up a batch of cornbread from The Joy of Vegan Baking since I hadn’t tried that particular recipe yet.  It uses a combination of nondairy milk and white vinegar to make “buttermilk,” which I used to do with regular milk before I went vegan.  It’s a neat trick and makes the texture of the finished product very much like something made with actual buttermilk!  I swapped the sugar with maple syrup and it was delicious.  Crusty outside, moist inside…we’ll be snacking on this in my house for a while!

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About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She has been a member of the Rensselaer County Regional Chamber of Commerce since August 2017. When she’s not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.

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