One Pot Quinoa Veggie Chili

 

I know what you’re thinking— chili?! In the summer?! YES. Chili, in the summer.

Let me make my argument: think about all those “summer” treats we enjoy that are simply enhanced by a big scoop of delicious, hearty chili: loaded nachos, chili {veggie} dogs, stuffed baked potatoes, taco salads, chili fries…. shall I keep going? Or you could just enjoy a big bowl topped with fresh cilantro, avocado, and sour cream, while basking in your 70 degree AC. I think we can all agree, chili in the summer is just meant to be!

 

 

This recipe is actually one I’ve posted before— wayyyy back in October when I first started pumpkin & peanut butter. As I look at those photos from my first month or two of blogging, I keep feeling the itch to reshoot them because the recipes are so delicious, but the photos… well… are just, not. This is something I’ve struggled over doing, because keeping up my old photos really does show growth and change, but at the same time, they just don’t fit with my new photography style. What do you think? Have any of you bloggers out there ever re-photographed your older posts?

So, as you can see, the Type A person that I am decided to re-shoot my old favorites. I recently photographed my {Healing} Chickpea Rice Soup, and I actually showed the difference in my photography from October to May on that post. I’ve got a few more posts that are on my list to fix up soon, but I plan to keep a good amount of them as is. Until they start to bug me too much…. I’m not OCD or anything πŸ˜‰

 

 

Back to the chili. This quinoa veggie chili is still one of my favorite soup recipes to date. It’s so easy to throw together, is super healthy, and is very filling, especially with some diced avocado thrown on top. My favorite part has to be the texture and flavor of this chili. The quinoa and black beans give it such a “meaty” texture, while still keeping it light and healthy. My secret ingredient, salsa, paired with some flavorful spices, really gives this chili that extra bite! I like to make a big pot on Sundays,Β eat it at work throughout the week, and use it to create tasty dinners (like the ideas I suggested above). Trust me— one pot can really go a long way.

P.S. If you stop by on Sunday, I’m using this chili to create another simple recipe for Father’s Day. It’s worth the 5 minute read, I promise!

 

One Pot Quinoa Veggie Chili

Serves 6-8
Cook time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1/2 zucchini, sliced and quartered
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 tablespoons tomato paste
  • 2 14 oz cans of diced tomatoes
  • 14oz water
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup kidney beans, drained and rinsed
  • 1/2 cup chickpeas, drained and rinsed
  • 1/2 cup medium salsa
  • 1 tablespoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 cup cooked quinoa
  • toppings: avocado, cilantro, sour cream (or greek yogurt), cilantro

Directions

Step 1
In large pot, drizzle 2 tablespoons of olive oil and saute yellow onion until translucent. Add in chopped green and red pepper and saute for another 5-6 minutes, or until veggies are tender. Stir in 2 tbsp of tomato paste.
Step 2
Add two 14 oz cans of diced tomatoes, beans, cooked quinoa and spices. Fill one of the empty cans with water and add that to the pot. Last, stir in Β½ cup of medium salsa and bring the whole pot to a simmer. Let the chili cook for at least 20 minutes on medium-low heat.
Step 3
The chili is ready when all the flavors have melded and the peppers are tender. I topped mine with some diced avocado and lime juice, but it would also be delicious with some fresh cilantro leaves and crushed tortilla chips!

 

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

8 Comments

  1. I’m a-okay with chili and soup in the summertime! As long as I’m inside with the A/C πŸ™‚ I love that you added summer veggies like squash and zucchini, too πŸ™‚ You wouldn’t be able to do that quite as well during the winter time, so this chili is clearly meant to be, even during the hot summer!

    • Thanks Liv! Totally love your justifications— this dish was just meant to be in the summer πŸ™‚

    • Thanks Lisa! Avocado makes everything better πŸ™‚

    • Thanks Sam! Avocado makes everything better πŸ™‚

  2. I’m happy to eat chili year round and have yet to try quinoa chili! I can’t wait to try your version.

    • Me too! You will LOVE it— it’s so hearty and delicious πŸ™‚

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