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Vegan Chili With Chickpeas, Quinoa, and White Beans
This easy vegan chili from Queer Eye's Antoni Porowski has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture.
👥 6 Servings👤 Antoni Porowski📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Heat the oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and 1 teaspoon salt and cook, stirring frequently, until the vegetables are softened, about ⏱️ 8 minutes.
large onion, coarsely chopped1
2
Meanwhile, dissolve the tomato paste in 2½ cups water. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about ⏱️ 1 minute. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon salt, and the tomato paste mixture. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about ⏱️ 25 minutes.
tomato paste2 tablespoonschili powder1 tablespoonground cumin2 teaspoonslarge onion, coarsely chopped1chickpeas, rinsed and drained1 (15-ounce can)
3
Remove the chili from the heat and adjust the seasonings and chipotle to taste. Add water to thin, if desired. Serve with your favorite toppings.
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