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.
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
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.
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!