Quinoa Chili

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Enjoy this Vegetarian Chili Recipe by @theveganmomma We used Ancient Harvest Traditional Quinoa to make this dish.


2 tbsp Olive Oil
2 onions, chopped
1 cup Ancient Harvest Traditional Quinoa raw
2 bell peppers, seeded and diced
1 cup carrots, chopped
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2 cans roasted diced tomatoes, with juice
1 can of tomato sauce
3 to 4 tbsp tomato paste
2 cloves garlic, minced
3 tbsp red chili powder
1 tbsp of salt
¼ tsp pepper
2 tsp ground cumin
½ tsp mild curry
½ tsp cinnamon
½ tsp paprika
1 tsp chili flakes
1-2 bay leaves

Black olives
Green olives
Sour cream
Sharp Cheddar, grated
Avocado, cut in small cubes
Red onions, finely chopped


In a large Dutch oven over medium-high heat sauté the onions in oil until translucid.
Add the bell pepper and carrots and sauté for 2-3 minutes
Add the garlic, beans, diced tomatoes and tomato sauce mix thoroughly.
You can add the tomato paste here as needed.
Add the spices and let it simmer for an hour. Stir regularly.
While the chili is simmering, in a large saucepan add 2 cups water, cook the quinoa according to package instructions. Add the quinoa to the chili 10 minutes before the chili is ready.
Serve in a warm bowl with all the toppings.

Servings: 10 to 12 servings