Green is good! This vegan Quinoa Chili Verde is filled with tomatillos, poblanos and mildly spiced, and a nice change from the usual chili routine! Bonus – this recipe is vegan!
Prep Time: 10 min Cook Time: 25 min Total Time: 35 minutes Yield: Serves 4 – 6
INGREDIENTS
- 1 tablespoon olive oil or 3 tablespoons water
- 1 large white onion, diced
- 1 teaspoon garlic powder
- 1 heaping teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 1b. tomatillos, diced or quartered or 1 can (15 oz) crushed
- 2 poblano or Anaheim peppers, deseeded and diced
- 1 cup corn (fresh off the cob, frozen or canned)
- 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup dry quinoa
- 4 cups vegetable broth
- salt & pepper, to taste
Optional Garnish:
- avocado, diced
- bunch cilantro, roughly chopped
- cashew sour cream
INSTRUCTIONS
- Saute: In a large pot or dutch oven, heat oil/water over medium heat and saute onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant.
- Simmer: Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 20 – 25 minutes. Remove from heat, uncover and let rest a few minutes before serving.
- Serve in individual bowls topped with garnish of choice.
NOTES:
- Add in a package of organic tempeh for added hardiness. Three Grain Tempeh is my favorite flavor wise.
- Adjust the spices to your taste. If using broth, you may like it as is, if using water, you may like to add more.
- Slow-Cooker: This can also be made in the crock pot/slow cooker, add all the ingredients, cover with the vegetable broth and cook on medium or medium-low for 4 hours.
