10 minute Prep + Quick clean-up
Lately, I have been loving food that I can toss together in less than 10 minutes and just let cook. Even better, I’ve been creating one pot dishes so that clean-up is made quick and easy. This dish here is both of those. I often get wrapped up into spending hours in the kitchen only to actually eat for 15 minutes and then have a whole kitchen to clean-up afterwards. It’s exhausting and sometimes I wonder if the meal is even worth the time spent to prepare and clean-up! Sound stressful? Well it is so I’ve been on the hunt to make dishes that I can just throw together in one pan and let cook, serve into a couple bowls and end up having to only wash 3 dishes to afterwards. Life is then made simple and I can enjoy my meal without the clean-up dread.
PLant-based Ingredients
Here lies what we call Mexican quinoa chili, a new era chili with a southwestern flare. It’s packed with plant-based ingredients and free from soy, oil and processed foods. The star of the show is quinoa which is deemed as one of the world’s most popular health foods. It claims this title because it’s high in protein and contains all 9 amino acids which is rare when it comes to plant-based food. Per 1 cup, quinoa contains 8 grams of protein and 5 grams of fiber. Sold yet? For those of you that have been asking for a gluten-free vegan meal, this is your guy! and for those that say “how do you get your protein”? Well besides the 8 grams of protein per 1 cup of quinoa, this dish contains kidney and black beans. 1/2 cup of kidney beans rack in 21 grams of protein so this chili is definitely not lacking in the that department.
interchangeable meals
This is quite the universal dish as it can be served up as your standard chili in a bowl or used as filling in whole wheat tortillas for burritos. Other ways we have eaten this is as taco salads on top of romaine lettuce. I have also been known to bring this to parties as a dip and serve with a side of tortilla chips. The possibilities are endless.
Recommendations
I highly advise that you serve the Mexican quinoa chili with my avocado cream, that way you’ll get your healthy fat intake making this a well proportioned macronutrient meal! If you want to make it even easier, slice an avocado and garnish on top. If you want a spicy dish, add hot sauce or add hotter diced peppers. If you don’t like black beans, sub for pinto. This is truly customizable and you can make it work in your favor!
Mexican Quinoa Chili
Ingredients
- 1 green pepper
- 1 cup tomato sauce
- 1.5 cups dry quinoa
- 2 cups vegetable broth
- 1 cup frozen sweet corn
- 1 can black beans
- 1 can kidney beans
- 1 tbsp maple syrup
- 1.5 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp sea salt
Instructions
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Remove the seeds from the green pepper and dice into small pieces
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Place the diced green pepper into a pot with a splash of vegetable broth or water and cook on medium heat until soft.
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Add all of the ingredients and bring to a low boil. As soon as it starts to boil, cover and turn to medium heat so that the chili is simmering.
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Cook for 25 minutes or until the quinoa is done. Stir every 10 minutes so that the quinoa doesn't stick to the bottom of the pot. Enjoy!
If you decide to make this chili, tag @whiteglovedvegan on Instagram or Facebook so we can see!
