VEGAN CHILI WITH CHICKPEAS, QUINOA, AND WHITE BEANS

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Vegan Chili With Chickpeas, Quinoa, and White Beans image

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.

Provided by Antoni Porowski

Yield Serves 4-6

Number Of Ingredients 15

3 tablespoons olive oil
1 large onion, coarsely chopped
1 large red bell pepper, cored, seeded, and chopped
3 garlic cloves, finely chopped
Kosher salt
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1½ teaspoons dried oregano
1 (28-ounce) can crushed tomatoes, preferably fire roasted
1 (15-ounce) can cannellini or other beans, rinsed and drained
1 (15-ounce can) chickpeas, rinsed and drained
1 tablespoon finely chopped chipotle chiles in adobo, plus more to taste
2 teaspoons packed brown sugar (light or dark)
½ cup quinoa (tricolor or any color), rinsed

Steps:

  • 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.
  • 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.
  • 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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