Vegetable Chili with Quinoa

This recipe has been a staple in my recent transition to a plant-based diet. I actually had been eating this well before becoming plant-based since it is such a great recipe for anyone. I had originally obtained the recipe from the March 2011 issue of Triathlete Magazine by Triathlete/Chef Jamie Gulden. The only thing I could find online about her was her LinkedIn profile. The original recipe also called for Bulgur Wheat, but I have replaced it with Quinoa. Either works though. I have this recipe cutout from the magazine and it is starting to get mangled, so I also wanted to get this online so I can just bring it up on my iPad when I am cooking. So here it is…

Vegetable Chili with Quinoa
Recipe Type: Main
Cuisine: Plant-Based
Author: Bri-Tri(Original by Jamie Gulden-Triathlete Mag March 2011)
Prep time:
Cook time:
Total time:
Serves: 6
Original recipe is from the March 2011 issue of Triathlete Magazine by Triathlete/Chef Jamie Gulden. The original recipe also called for Bulgur Wheat, but I have replaced it here with Quinoa. Either works though. Great plant-based recipe with perfect ratio of macronutrients and plant-based protein. This is my go-to lunch.
Ingredients
  • 1/2 cup(dry-90g) Quinoa(makes 1 cups)
  • 2 tbsp Coconut Oil(or whatever you use)
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 1 med zucchini, diced
  • 1 med yellow squash, diced
  • 1 carrot, diced
  • 1/2 red bell pepper, diced(optional)
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 2-15 oz cans of diced tomatoes
  • 2-15 oz red kidney beans
  • salt & pepper to taste
Instructions
  1. Cook Quinoa and put aside.
  2. In large pot, saute diced onions and garlic in Coconut Oil until transluscent.
  3. Mix in chopped vegetables and saute until soft.
  4. Mix in spices and toss to coat veggies.
  5. Mix in diced tomatoes and kidney beans.
  6. Low heat to low and cover.
  7. Cook for 15-20 mins, then add Bulgur wheat and combine
  8. Season with salt and pepper.
Serving size: 1 bowl Calories: 345 Fat: 8.23 Saturated fat: 4.27 Carbohydrates: 53.91 Sugar: 14.27 Sodium: 722.31 Fiber: 12.49 Protein: 14.88 Cholesterol: 0

You can also check this recipe out on the Livestrong Daily Plate.

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