"Why to Make This Quinoa Chili This quinoa chili is seriously good, full of savory flavors that wrap you like a cozy sweater. It's modeled after that quinoa chili from our lunch date, this time using our favorite fire roasted tomatoes. It's simple and flavorful, with tons of savory veggies and of course, quinoa! Quinoa acts as the texture of where meat would be in this vegan chili, and brings in loads of plant based protein."
"Every chili has a secret ingredient. The secret here? A bit of adobo sauce from a can of chipotle chili peppers in adobo sauce. It's available at most groceries in the international foods aisle, and it brings an earthy, savory flavor that's irreplaceable. Stirring in a bit of white wine vinegar at the end adds some brightness. Topping Ideas This savory, hearty chili works for lots of eaters: it fits into vegetarian, vegan, dairy-free and gluten-free diets."
This quinoa chili combines quinoa, black beans, fire-roasted tomatoes, savory vegetables, and chipotle adobo for a hearty, plant-based meal. Quinoa provides texture similar to meat and contributes significant plant-based protein. A bit of adobo sauce from chipotle peppers adds an earthy, smoky depth, and a splash of white wine vinegar at the end brightens the flavors. The recipe suits vegetarian, vegan, dairy-free, and gluten-free diets. Suggested toppings include vegan sour cream or cashew cream, hot sauce, and pickled jalapeños. The chili stores well in an airtight container in the refrigerator for up to one week.
Read at A Couple Cooks
Unable to calculate read time
Collection
[
|
...
]