Vegetarian Chili

The recipe that I was using for this dish (check out Planet Organic’s cookbook) required textured vegetable protein – or veggie ground – but I didn’t have any on hand, so quinoa it is! It turned out to be a great substitute and really absorbed the flavours and the sauce. The recipe also called for black beans… again, none on hand, so chickpeas to the rescue!

I love chilies specifically because you can be so carefree with what you put in them. They are great on cold days, and make a mean leftover lunch at work that everyone is jealous of. It’s also a really good way to use up some of those dried herbs and spices that have been sitting around in your kitchen for a decade or so.

Vegetarian Chili

Will all this fit in one pot? Barely!


  • 1 can chickpeas, drained and rinsed thoroughly
  • 6 cloves of garlic, minced
  • 1/2 onion, chopped
  • 2 tbsp olive oil
  • 3 tbsp cumin, ground
  • 2 1/4 tsp salt
  • 2 tsp basil, dried
  • 2 tbsp chili powder
  • 1 tsp oregano, dried
  • 1/2 tsp cayenne pepper
  • to taste, salt and pepper (I tend to avoid adding salt to dishes that used canned or jarred products – they already have a lot of sodium)
  • 1 can crushed/diced tomatoes
  • 1 tbsp rice vinegar
  • 1 cup quinoa, dried
  • 2 cups bell peppers, chopped
  • 2 carrots, chopped
  • 1/2 head broccoli
  • whatever veggies you want – I have baby squash that needed to be used, and it turned out really well.

    I am a painfully slow chopper.

Rinse away that sodium.


  • In a large sauce pan, saute the onion and garlic in olive oil until fragrant. Add all of the spices and saute for another 2 minutes.
  • Add the diced tomatoes, and about half a can of water. Simmer for 5 minutes, then add the rice vinegar and the quinoa.

Tomato and spice broth.

  • Simmer for another 10 minutes, until quinoa starts getting fluffy.
  • Add vegetables and simmer for another 5 minutes. Stir frequently.

Still simmering.

  • In the meantime, if you’d like a substitute for the sour cream I know you want to dollop on top, make some avocado salsa: dice up an avocado and a tomato, mix together in a bowl, add some salt and pepper and lime juice.
Avocado salsa – also good for chips on cheat day!

  • Spoon vegetarian chili into bowls and top with salsa.
  • So good!

This entry was posted in Dinner, Lunch. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s