This vegetarian quinoa chili is full of flavor and feel-good ingredients. Made with beans, quinoa, cocoa powder, chocolate, and molasses, it has a unique rich taste and wonderful depth. It's an easy-to-make, hearty, and healthy meal that even meat lovers will enjoy!
1mediumred bell pepper, diced
1-2tablespoonchili powder, depending how spicy you want it
5.5ouncecan tomato paste
4cupswater, or vegetable stock
28ouncecan diced tomatoes, bonus if they're fire-roasted!
214-ouncecans of kidney beans, drained and rinsed
1tablespoonhoney, can use brown sugar
½cupdark chocolate chips
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes, or until it is soft and brown. Add the carrots, celery, and bell pepper and continue to cook until the vegetables are all soft and begin to brown, about 5 minutes. Add the garlic and cook for 1 minute more.
2 tablespoons olive oil, 1 large onion, 2 large carrots, 2 stalks celery, 1 medium red bell pepper, 4 cloves garlic
Add the cocoa powder, chili powder, and oregano to the pot and let them cook until they are fragrant, about 1 minute. Push the vegetables to the side of the pot and add the tomato paste. Let it cook, stirring frequently, until it begins to caramelize, about 2-3 minutes.
2 tablespoons cocoa powder, 1-2 tablespoon chili powder, 1 teaspoon dried oregano, 5.5 ounce can tomato paste
Add the water, tomatoes, beans, molasses, and honey to the pot and bring it to a boil. Reduce the heat to low and let it simmer, partially covered, for 10 minutes.
28 ounce can diced tomatoes, 2 14-ounce cans of kidney beans, 1 tablespoon molasses, 1 tablespoon honey
Add the quinoa to the pot and let the pot simmer for another 18-20 minutes, or until the quinoa is cooked. The quinoa will take a little longer than normal to cook in the chili. Add the chocolate and stir the pot until it melts.