Bean, Pumpkin, Quinoa Vegetarian Chili

Eating clean or whole food products for me doesn’t mean Vegan, and it seems odd that I’m opening this blog with a  potentially Vegan recipe which is not how I grew up nor even the way I eat normally now that I’ve cleaned up my nutrition.  That means I’m even cooking vegetarian chili!  I know I know, beans in Chili is almost sacrilegious, but this is great chili.  Promise!  I’ve always had an aversion to veggies, the textures, the tastes, but my taste buds have altered since starting Isagenix, and I’m beginning to love them, I’m not going out and eating Brussel sprouts any time soon, though they may grow on me at some point.   Do not worry family and friends, I’m not going meatless – ever!  My posting of this recipe means that meat lovers won’t be missing meat in this one!

I remember my mama cooking beef stew in a big Dutch Oven on the stove.   It seemed the longer it simmered the more she added to it.  The pot’s contents grew higher and higher until it was nearly a week’s worth of food in that huge pot for our small family of three.   This Chili is the same way, the end result of this is the cook’s decision and the amazing vegan chili that is produced is something I think even my mama would be proud of.  You can cook this chili in a number of ways:  dutch oven, great big pot, crock pot, slow cooker.

The interesting ingredient in this is Quinoa.

If the recipe calls for roasted green chilis, know you can roast a poblano in your oven and throw that in instead, or cut up a red bell pepper and put it in with the onions to saute’.   There is no wrong way to do this!  This Chili recipe is meant to encourage you to reach out and see what you have on hand, and there is no right or wrong way to make this!  Ideas might be chopped carrots, zucchini, bell peppers, celery, different types of beans.     I prefer fresh organic produce in this Chili if possible.  If using canned, please use organics.  I hope you love this vegetarian chili.

Print

Bean and Quinoa Chili

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Number of servings: 8

Per Serving 468 calories

Fat 5 g

Carbs 85 g

Protein 27 g

8

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 large yellow onion, diced (1-2 cup)
• 6 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 cups cooked quinoa
• 2 cups vegetable stock (or chicken broth if not making vegetarian)
• 1/2 cup pumpkin puree
• 1/2 cup diced roasted green chiles (or poblano)
• 2 1/2 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp cocoa powder
• 1 1/2 tsp smoked sweet paprika
• 1/2 tsp honey
• 1/2 tsp ground coriander
• Pinch of Gray Sea Salt
• Ground black pepper, to taste
• 1 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can butter beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups fresh corn
• 1/2 cup cilantro, chopped
• Juice of 1 lime

Instructions

1. Preheat your crockpot on high so the ceramic pot will be hot when you add the ingredients.
2. Heat olive oil in a 9 inch cast iron skillet over medium-high heat. Once oil is hot add onion and saute until tender, about 5-7 minutes, add in the garlic during last minute.
3. To crockpot add onions and garlic, diced tomatoes, tomato sauce, cooked quinoa, pumpkin, vegetable stock (can add more if too thick later) green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a simmer and allow to simmer 30 minutes-1 hour.
4. Add in all beans, corn, cilantro and lime and cook until heated through. 20 minutes.
5. Serve warm with optional toppings and sides (green onions, chives, feta, cheddar, greek yogurt, diced avocados, crushed benito chips and cilantro)