Veggie Chili with Quinoa, Mixed Potatoes, Carrots, and Beans

DSC_0029-2

I know what you’re probably thinking: “Who eats chili during Spring season?” Well, if you knew Philly weather right now, you’d understand. It’s been cold, rainy, gray, and anything but spring-like. So when the weather brings me down, my favorite way to warm up is to eat a big bowl of soup, or chili. These are my go-to options, and since I’ve already posted a soup recipe, I thought I’d share a chili one for today. This veggie version really hits the spot, and the beans and potatoes completely make up for the meat. Though the list of ingredients may look slightly intimidating at first, it’s a mix of canned ingredients, and common fresh produce. Plus, the recipe is basically a “one-pot stop”, and the only tough thing is to wait for it to cook, and hold yourself from eating out of the pot when your whole house starts to smell deliciously yummy. Bon appétit!

DSC_0007-2

Recipe inspired by Ambitious Kitchen.


Prep Time: 40 min

Ingredients: Serves 2 people (at least)

  • 1/2 cup dried quinoa
  • 1 cup water
  • 1 tsp olive oil
  • 1/2 small onion
  • a handful of baby carrots
  • 1/2 can tomato sauce
  • 1 can black beans
  • 2 cups vegetable stock
  • 1 small yellow potato
  • 1 small sweet potato
  • a pinch of nutmeg
  • a pinch of cumin
  • a pinch of cinnamon
  • salt, pepper to taste
  • plain yogurt (optional)

Directions:

  1. Cover the dried quinoa with a cup of water, and cook until the liquid is absorbed and the grains are tender (about 15 minutes).
  2. Meanwhile, chop the onion and the carrots in small pieces. Heat the olive oil in a large pot, and add the diced onion with the carrots and some salt. Sauté until the onions become translucent and soft.
  3. Next, add the tomato sauce, black beans, vegetable stock, quinoa, and spices. Bring to a boil, and then reduce the heat before you add the mixed potatoes. Bring back to a simmer, cover, and let it cook until the potatoes are done (about 30 minutes).
  4. To plate, scoop the chili in a bowl, and top with a dollop of plain yogurt, fresh salt and pepper, and a healthy drizzle of olive oil!

3 thoughts on “Veggie Chili with Quinoa, Mixed Potatoes, Carrots, and Beans

  1. This looks really good. And it doesn’t actually have any chili powder in it, right? That’s good, ’cause I hate the taste of chili. I almost didn’t look at this recipe when I saw the word “chili!” Definitely gonna make this one!

  2. Off to the shop to get a can of black beans and the 2 potatoes. Right up my alley, this kinda thing – thanks, Julie !

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s