Annual Food & Drink Issue

Vegan Quinoa Chili Recipe

Locals Take on This Hotly Debated Dish

Chili: It’s a quintessential American meal, yet the variations are – quite literally – endless. Do you include beans, or no beans? Prefer vegetarian versions, or as much meat as the pot can handle? Are you a chili traditionalist, or do unexpected ingredients like sweet potatoes, pasta, or even chocolate make your mouth water?

Whatever your chili opinions, you’re sure to find a winning recipe in the following pages. Keep reading for four locals’ takes on this hotly debated dish!

By Mary Beth Wallace / Photography by Rich Smith

Anoma Rouse’s Vegan Bean & Quinoa Chili

Yields: 6 servings

Vegan Bean & Quinoa Chili

Anoma Rouse

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Course Main Course

Cuisine American

Servings 6 servings

Ingredients

16 oz dried beans (pinto, black, red, navy)
3 tbsp vegetable oil
1 cup onion, chopped
2-3 cloves garlic, crushed and chopped
½ cup celery, finely chopped (1 stalk)
2 tbsp chili powder
1 tbsp cumin powder
1 tbsp coriander powder
1 (14.5 oz.) can diced tomatoes
4 cups vegetable broth/stock or water + 1 ½ oz. water
1 cup quinoa
1 cup zucchini, quartered and chopped
salt, to taste

Instructions

Soak* and cook dried beans with your preferred method until tender – I use a pressure cooker. (*See Recipe Notes)
In a large sauté pan over medium-low heat, heat oil and sauté onions, garlic, and celery until soft and translucent.
Add chili, cumin, and coriander powders. Sauté until fragrant, about 30 seconds, on medium-low heat.
Add canned tomatoes. Rinse the can with 1 1/2 oz. of water and add to pan. Add quinoa and 2 cups of broth/water. Bring to a simmer over medium heat, then cover and cook for 10 minutes. Add salt to taste.
Add cooked beans and remaining 2 cups of liquid. Cover and cook for 10-15 minutes.
Add zucchini and cook on low for up to 10 minutes, or until desired doneness. Serve with your favorite toppings and enjoy!

Notes

*Soak your beans with a couple of crushed cloves of garlic and a couple of small pieces of ginger. The garlic and ginger help break down the enzymes in the beans to aid in digestion!

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