A very simple recipe but suitable for any season, served warm or lukewarm: vegan quinoa chili.
The word chili immediately brings to mind Tex‑Mex cuisine, because it is a Mexican specialty that has won everyone over. There are lots of chili recipes — Mexican, American, chili with meat, meatless, and vegan like the vegan quinoa chili I prepared today.
If the traditional version includes meat, the plant-based options are light and easy; tomatoes, beans and chili remain indispensable ingredients.
The ingredients of this vegan quinoa chili are, naturally, quinoa, tomato passata, cannellini beans, a shallot, green beans, basil, thyme, marjoram. For the chili I used piment d’Espelette, a chili pepper grown in the Basque Country, mainly in the town of Espelette. It is a delicately fragrant and sweet chili that does not overpower the other flavors in the dish. Of course you can use any other type of chili you have at home.
Below are other interesting chili recipes and dishes where quinoa is the star ingredient.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: All seasons
Ingredients Vegan quinoa chili
I cook my cannellini beans from dried beans and you can find all the instructions here; nothing prevents you from choosing cannellini beans cooked in a jar, preferably glass, without added salt or other ingredients.
- 1/2 cup quinoa
- 1 1/4 cup tomato passata
- 1 1/8 cups white beans (cannellini) (cooked)
- 3/4 cup green beans, frozen, cooked, boiled
- 1 shallot
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp lemon juice (or lime)
- to taste sea salt, unrefined
- 1 tbsp aromatic herbs (basil, thyme, marjoram, etc.)
- 1 tsp chili pepper
Steps Vegan quinoa chili
A very simple recipe with few ingredients; of course, if you want to add fresh tomatoes, diced peppers, or small carrots, you can further enrich your chili.
Rinse the quinoa very well with a very fine-mesh strainer to remove the saponin. Put it into a small saucepan, add 200 ml (about 3/4 cup) of water and a pinch of salt. Cook over low heat for 15 minutes until the water is absorbed. Turn off the heat, let it steam for a few minutes, then transfer to a large bowl and let it cool slightly.
Wash and trim the green beans, steam them, cut into pieces and set aside. Add them to the bowl with the quinoa.
Meanwhile drain the cannellini from the glass jar and rinse them very well. If you cooked the beans yourself, even better. Add about 1 1/8 cups of beans to the bowl with the quinoa and green beans. Add the tomato passata, salt and chili. Mix.
In a pan add a drizzle of oil and sauté the shallot, then add everything from the bowl and a little water to loosen the mixture; let it simmer gently for 5 minutes to develop the flavors. Turn off the heat, add the aromatic herbs and lemon juice, adjust the seasoning and serve.
Tips and storage
The vegan quinoa chili can be stored in the refrigerator in a well-sealed container for a couple of days. Naturally, vary your vegetables according to the season. It is delicious with artichokes, asparagus or cauliflower.
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