Vegetable Chipotle Chili with Quinoa
This easy vegetable chili recipe served with quinoa is great for dinner, but also makes for a filling lunch. Adding cacao powder to this dish can even make it extra rich and creamy. This recipe lends itself to include any hearty veggies you may have in your fridge or pantry.
Ingredients
- 1 cup uncooked quinoa
- 1 clove garlic minced
- 1 medium onion chopped
- 2 - 3 medium oyster mushrooms chopped
- 2 tbsp water or vegetable broth used for sautéing vegetables
- 1 small to medium bytternut squash peeled and chopped
- 19 oz can black beans drained and rinsed
- 1 large carrot peeled and chopped
- 28 oz can whole tomatoes with juice
- 2 tbsp chipotle powder
- 1/2 tsp pepper
- 1 tbsp cacao powder
- 1 medium zucchini chopped
- 1 cup favorite fresh greens (spinach, arugula, mixed greens, etc.)
Instructions
- Cook quinoa in 1 1/2 cups of water or broth. Cook for 15 minutes on medium heat. Remove from heat and let it sit covered for 5 minutes.
- Meanwhile, sauté onion, garlic, and mushrooms in 2 tbsp broth until onions are translucent, approximately 5 minutes.
- Add butternut squash, carrot, beans, tomatoes, chipotle powder, cacao powder, pepper and bring to a boil then simmer for 30 minutes until squash and carrots are soft. Adjust the spices to your taste.
- Add the zucchini and simmer for an additional 5 minutes.
- Serve chili over the quinoa and serve with fresh greens such as spinach.
Nutrition
Calories: 475kcalCarbohydrates: 72.5gProtein: 22.5gFat: 5.6gSodium: 100.3mg
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