Do you have a busy work week ahead? I don’t know about you, but days where I am super busy working, I often have no energy to make a healthy dinner by the time I get home. If I don’t make something for dinner, I often choose unhealthy choices (fast food or TV dinners) → and who wants that?! (Not me, nor my family!) The solution to those days is to make a simple meal that will last throughout the week! My go-to during these winter and cold days is this satisfying chili. The best part about chili is that it always tastes better the next day!
This chili takes about 45-minutes to make, and you only need one pot! Super simple and leftovers are ready in 10 minutes or less! This chili is also packed with the protein and nutrients your body needs to make you feel full and satisfied! So, if you have weeks like mine ahead of you, it’s time to ease your mind and make a batch of this chili! Rather than worrying about what’s for dinner, spend that time to squeeze in a workout! I hope you all enjoy this chili and it becomes one of your satisfying dishes served in your home!
Until next time friends, Namaste. ♥
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1-Pot Quinoa & 3-Bean Chili
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 1x
Description
This hearty, 1-pot Quinoa & 3-Bean Chili is made with simple ingredients and is super flavorful! It’s the perfect plant-based meal for those busy weeknights!
Ingredients
- 3 tbsp olive oil
- 1 white onion (diced)
- 2 bell peppers (diced (yellow, red, or orange))
- 1 jalapeño (diced)
- 1 cup diced celery
- 2 garlic cloves (minced)
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp sweet paprika
- 1 tsp black pepper plus more to taste
- 1/2 tsp salt plus more to taste
- 1–28 oz can diced tomatoes plus juice
- 1–15 oz can tomato sauce
- 1–6 oz can tomato paste
- 1–15 oz can kidney beans (drained and rinsed)
- 1–15 oz can black beans (drained and rinsed)
- 1–15 oz can pinto beans (drained and rinsed)
- 1 tbsp cane sugar
- 1/2 cup uncooked quinoa
- 2 cups filtered water
Toppings (Optional):
- Avocado
- Cilantro
- Diced jalapeño
- Vegan sour cream
Instructions
- Heat a large pot over medium-high heat. Add the olive oil, and the diced onion, bell peppers, jalapeño, and celery. Sauté for 5-7 minutes.
- Add the garlic and season with the chili powder, cumin, sweet paprika, salt, and pepper. Sauté for an additional 5-10 minutes.
- To the pot, add the diced tomatoes and their juices, tomato sauce, and tomato paste. Stir to combine.
- Next, add in the kidney beans, black beans, pinto beans, sugar, the uncooked quinoa, and the water.
- Bring the mixture to a simmer over medium-low heat and cook for about 25 minutes, or until the quinoa is cooked through. Stir occasionally, and taste to add additional seasonings as needed.
- Laddel the chili into bowls and add desired toppings.
Notes
Store leftovers in the refrigerator up to 5 days or in the freezer up to 1-2 months. Reheat on the stovetop over medium-high heat or in the microwave.
- Category: Entree
Keywords: vegan Chili recipes, easy chili recipes, easy vegetarian chili, easy vegan chili recipes, easy vegetarian chili recipes
