Vegan Chili with Quinoa
Plant-based
Gluten-free
Make my quick and easy to Chili that doesn't require all day cooking. Warm your soul and tantalize your taste buds with this Vegan Chili with Quinoa – a hearty, nutritious, and flavor-packed dish that proves plant-based eating can be incredibly satisfying. Bursting with a colorful array of vegetables, protein-rich quinoa, and a harmonious blend of spices, this chili is a celebration of wholesome ingredients.
- 1 medium white onion sliced
- olive oil
- 680 ml can of spaghetti sauce of your choice ( I prefer Bravo)
- 796 ml can of diced tomatoes
- 540 ml can red kidney beans, drained
- 398 ml can of navy beans in tomato sauce, do not drain
- salt and pepper to taste
- 24 gram pkg of Old El Paso Chili Seasoning Mix (this makes the best chili) or use spice mix of choice
- 2 cups cooked quinoa
Prep time:
10 mins
Cook time
15 - 20 mins
Total time:
35 mins
Serves:
5 - servings
Instructions
- Cook quinoa according to directions.
- On medium high temp heat a medium sized pot and add oil. Add onions and cook until translucent.
- Pour in your tomatoes, spaghetti sauce, kidney beans and navy beans.
- Stir well and heat through.
- Add in your package of chili seasoning and mix well.
- To serve place some cooked quinoa in bottom a serving bowl and top with Chili.
- You can also serve chili with sliced avocado, vegan sour cream and shredded vegan cheese or with my Cornbread. See below.
- Enjoy!
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“Embracing a plant-based lifestyle was my conscious choice to nourish not only my body but also my values. It's a journey that not only revitalizes my health but also connects me to a world of compassion and sustainability.”
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