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Quinoa and Mushroom Vegetarian Chili
Makes 6-8 servings
Ingredients
2
cups
cooked quinoa
1/2 cup uncooked simmered with 1 cup water
2
Tbsp
+ 1 tsp Devo Wild Mushroom and Sage extra virgin olive oil
1
large yellow onion
diced
8
oz
mushrooms
diced (I use a mix of baby bella and shiitake)
4
cloves
garlic
crushed
2
14.5 oz cans crushed tomatoes (or you can used diced)
1
15 oz can tomato sauce
1 1/2
cups
vegetable broth
1
7 oz can diced green chiles
2 1/2
tbsp
chili powder
2
tsp
ground cumin
1/2
tsp
ancho chili powder
1
tsp
paprika
1/2
tsp
sugar
1/2
tsp
cayenne pepper
Salt and freshly ground black pepper
to taste
2
15 oz cans kidney beans, drained and rinsed (I used one dark red, one light red)
1
15 oz can black beans, drained and rinsed
Toppings: shredded cheese
chopped green onions, and sour cream
Instructions
Heat olive oil in a large cast iron pot over medium heat.
Add onion and mushrooms and saute until tender, about 4 minutes, adding in
garlic during last 30 seconds of sauteing.
After cooking quinoa to your liking (I boil for 5 minutes then cover and let sit for 15), fluff with a fork and add 1 tsp olive oil.
Add in tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, and all spices.
Bring mixture just to a boil, then reduce heat to a simmer and stir in all the beans.
Cover pot and allow to simmer on low 30 minutes.
Serve with toppings like green onions, shredded cheese, and sour cream.
Notes
Recipe adapted from Cooking Classy