Vegetarian Chili with Beans and Quinoa

Name: Vegetarian Chili with Beans and Quinoa
Cook time: 20 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 150 g yellow onion small dice; 150 g red bell pepper small dice; 150 g zucchini small dice; 2 g kosher salt; 12 g garlic minced; 8 g chili powder; 4 g ground cumin; 2 g smoked paprika; 1 g ground black pepper; 30 g tomato paste; 800 g diced tomatoes canned, undrained; 240 g black beans drained and rinsed; 240 g kidney beans drained and rinsed; 440 ml vegetable broth; 250 ml water; 120 g quinoa rinsed; 6 g kosher salt; 120 g frozen corn kernels; 60 ml vegetable broth; 30 ml lime juice freshly squeezed; 8 g fresh cilantro chopped; 40 g tortilla chips for serving

This is a vegetarian main for a thirty-minute dinner series. It uses canned beans, quick-cooking quinoa, and chopped vegetables to build a filling chili in one pot. The broth reduces as the quinoa cooks, giving the pot a thicker texture without long simmering. Serve it hot on its own, or with tortilla chips if desired.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

15 ml olive oil
150 g yellow onion small dice
150 g red bell pepper small dice
150 g zucchini small dice
2 g kosher salt
12 g garlic minced
8 g chili powder
4 g ground cumin
2 g smoked paprika
1 g ground black pepper
30 g tomato paste
800 g diced tomatoes canned, undrained
240 g black beans drained and rinsed
240 g kidney beans drained and rinsed
440 ml vegetable broth
250 ml water
120 g quinoa rinsed
6 g kosher salt
120 g frozen corn kernels
60 ml vegetable broth
30 ml lime juice freshly squeezed
8 g fresh cilantro chopped
40 g tortilla chips for serving

Instructions

Heat a 5-liter saucepan or Dutch oven over medium-high heat. Add 15 ml olive oil, then add the onion, bell pepper, zucchini, and 2 g of the kosher salt. Cook, stirring often, until the vegetables soften and the onion turns translucent, about 5 minutes. The vegetables should look glossy and slightly softened, with no raw onion smell.
Add the garlic, chili powder, cumin, smoked paprika, black pepper, and tomato paste. Cook, stirring constantly, for 1 minute to toast the spices and darken the paste slightly. The mixture should smell fragrant and the tomato paste should look brick-red and lightly caramelized.
Add the diced tomatoes, black beans, kidney beans, 440 ml of the vegetable broth, water, quinoa, remaining 6 g salt, and corn. Bring to a boil, then reduce to a steady simmer. The pot should be bubbling gently across the surface, not boiling rapidly.
Simmer uncovered, stirring occasionally, until the quinoa is tender and the chili has thickened, about 12 to 14 minutes. If it gets thicker than you want, stir in up to 60 ml of the reserved vegetable broth and continue simmering for 1 minute. The quinoa should be translucent with visible little spirals, and the chili should mound slightly on a spoon.
Turn off the heat. Stir in the lime juice and cilantro. Taste the chili; if you want more salt, use only a very small pinch beyond the measured amount if necessary. Fold in the optional tortilla chips at the table or serve them alongside. The chili should taste bright, savory, and fully seasoned, with fresh herb aroma at the end.