This is my favorite vegetarian chili recipe and it’s super easy! Perfect if you are hosting the Super Bowl and need to feed a bunch of people. I’ve been using canned beans lately since it’s just less hassle. Look out for BPA-free lining and preferably no salt. I also love serving it with tortilla chips which makes it fun for littles (and adults) to dip!
smoky chili with quinoa & tortilla chips
recipe adapted from tending the table
serves 6-12
ingredients
2 tablespoons extra virgin first cold pressed olive oil
1 yellow onion, chopped
8 cloves garlic, minced
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon chili powder (more if you like spicy)
2 teaspoons salt
4 bay leaves
2 14 oz. can fire roasted diced tomatoes (BPA-free can)
3 15 oz cans black beans (BPA-free can)
3 15 oz cans pinto beans (BPA-free can)
6 cups low sodium vegetable broth (recipe for DIY here)
1 cup dry quinoa
1/2 cup masa harina (optional, to thicken)
fresh cilantro for serving
lime wedges for serving
Siete lime tortilla chips for serving
directions
In a large pot heat the oil over medium heat. Saute the onions until soft and translucent. Add the garlic, paprika, cumin, chili and salt and cook, stirring frequently, until aromatic. Add the bay leaves, diced tomatoes, beans (no need to strain), broth, and quinoa and simmer uncovered for 20-30 minutes. Use a ladle to take some of the broth out in small bowl and whisk the masa with the broth until smooth. Add back to the soup and stir until the chili has thickened.
Serve the chili with chopped cilantro a squeeze of lime and chips.
