This quinoa chili is big on simplicity and nutrition, but doesn't skimp on flavor! Plus, it's gluten-free, and everything cooks in one pot for easy cleanup.
Heat the vegetable oil in a large pot over medium-high heat. Once hot, add the onion. Cook, stirring occasionally, for 4-5 minutes or until the onion is softening somewhat and starting to brown. Reduce the heat to medium-low.
Stir in the garlic and cook for 60 seconds, until fragrant. Stir in the bell pepper and jalapeno, and cook for 3-5 more minutes, or until the peppers are starting to soften. Stir in all of the spices, and cook for about 45 seconds, or until aromatic.
Working quickly, add the quinoa, chipotle peppers, and adobo sauce to the pan. Stir well to incorporate, and let cook for a few moments. (This step is to infuse more flavor into the quinoa).
Stir in the rest of the simmering ingredients, including any of the optional ingredients that you are using. Stir well to combine, then bring the mixture to a simmer. Cover the pan, and cook for about 20-25 minutes, stirring occasionally, or until the quinoa is fluffy and tender. If the liquid runs out before the quinoa is cooked, add more vegetable broth. If the quinoa chili is too thin, simply simmer it with the lid off - stirring frequently - to thicken.
Season to taste if needed (I don't typically find that this recipe needs additional salt). Serve hot, with chili toppings of choice (avocado, vegan sour cream, etc.).
CHIPOTLE PEPPERS IN ADOBO SAUCE: This is a shelf-stable product that comes in a can. It can be found in the Latin or International foods section of the grocery store. For this recipe, just retrieve two peppers from the can and chop them very small. Then scoop out an additional 2 tbsp of the sauce.
MARMITE: This is also a shelf-stable product and it's available in the British or International foods section. It's kind of a freaky, super concentrated umami bomb and I basically only use it for chili, hence why it's optional.
BEER: I highly don't approve of using a fancy craft beer for this quinoa chili. It will be too bitter and overpowering. Use something super light like Natty Boh if you're in Baltimore, or Miller Lite, etc.
One Pot Smoky Quinoa Chili originally printed from https://yupitsvegan.com/quinoa-chili/ February 10, 2020