Vegan Quinoa and White Bean Chili
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 8 servings
Ingredients
For the chili:
  • 2 tsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 head cauliflower, chopped (about 7 cups)
  • 1 medium sweet potato, peeled and chopped in 1-inch chunks (about 3 cups)
  • 1 green bell pepper, chopped
  • 2 14-oz cans white beans (any kind will work; I used 1 can of cannellini and 1 can of butter beans)
  • 2 4-oz cans chopped green chilies
  • 2 cups vegetable broth (low sodium if possible)
  • 1 tsp ground black pepper
  • 1 tsp cumin
  • pinch of cayenne pepper
  • 1 cup uncooked quinoa, rinsed
  • salt to taste
For serving:
  • 1 bunch green onions, sliced
  • plenty of freshly grated cheddar cheese
  • plain Greek yogurt
  • sriracha (optional)
Instructions
  1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and saute until softened and beginning to develop some color. Add garlic and saute another minute.
  2. Add the cauliflower, sweet potato, bell pepper, beans, chilies, broth, and spices. Cover and bring to a simmer. Simmer until cauliflower and sweet potato are very tender, about 30 minutes, stirring occasionally.
  3. While the chili cooks, bring the quinoa to a simmer with 1 1/2 cups water in a small pot. Simmer until tender, about 12-15 minutes. Drain excess water if necessary. (Quinoa can also be cooked ahead of time.)
  4. Remove chili from heat and stir in the quinoa. Taste and adjust spices as necessary. The amount of salt you need, especially, will vary depending on the broth used.
  5. Allow to cool slightly before serving. Serve chili with sliced green onions, cheddar, Greek yogurt, and sriracha if desired. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/11/vegan-quinoa-and-white-bean-chili/