Vegan mushroom quinoa chili recipe

Just because you’re trying to eat a vegan diet doesn’t mean you have to give up hearty dinners. This quinoa chili recipe delivers all the flavor without sacrificing your plant-based lifestyle.

Servings: 6

Ingredients

  • 2 cups water
  • 3 cups vegetable broth
  • 3 teaspoons kosher salt
  • 2 cups quinoa
  • 1½ cups mushrooms
  • ½ cup walnuts
  • Drizzle of olive oil
  • 1½ cup onion, diced to ½-inch pieces
  • 1 cup carrots, diced to ½-inch pieces
  • 1 cup bell pepper, diced to ½-inch pieces
  • 3 garlic cloves, finely chopped
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons coriander
  • 2 tablespoons paprika
  • 1 teaspoons cinnamon
  • 6 ounces tomato paste
  • 4 plum tomatoes, diced
  • 14 ounces kidney beans
  • 14 ounces black beans

Directions

Cooked quinoa

  1. Up to three days before making the chili, bring 2 cups of water, 2 cups of broth, and 1 teaspoon of salt to a boil. Add the quinoa, bring back to a boil, and then reduce to a simmer for 12 to 15 minutes.
  2. Remove and cool on a sheet tray in the fridge until making the chili.

Mushroom mixture

  1. Pulse mushrooms and walnuts in a food processor or chop very finely so the mixture is crumbly in texture.
  2. Heat a pan to a light smoke point with a little olive oil. Add the mushroom walnut mixture and cook over medium heat until the mushrooms are browned and the walnuts are toasted.
  3. Season with a pinch of kosher salt and reserve on the side.

Chili

  1. In a pan over medium heat, add a little oil, onions, carrots, peppers, and garlic. Cook the vegetables for 3 to 5 minutes till fragrant.
  2. Add chili powder, cumin, coriander, paprika, and cinnamon. Continue to cook for 3 minutes.
  3. Add tomato paste. Cook for 5 to 7 minutes until the tomato starts to turn brown. Be sure to scrape the bottom of the pan, so the tomato paste doesn’t burn.
  4. Add mushroom mixture, diced tomatoes, and vegetable broth. Cook for 7 to 10 minutes.
  5. Add the kidney beans and black beans and simmer for 20 to 30 more minutes. Adjust seasoning and consistency with about 2 teaspoons of salt and more vegetable broth or water.
  6. Mix 1 quart of chili with 2 cups of quinoa.

Nutrition facts

500 calories; 61 g carbohydrates; 13 g fiber; 19 g protein; 22 g fat

Customize this recipe for your goals

  • Destress: Sprinkle finished quinoa with cilantro and mint for complementing flavors. These two herbs have polyphenols, which have been shown to have a calming effect on your body.
  • Stay active: Mix in a probiotic supplement, like this one from Onnit. Probiotics help your body fight off bad bacteria and sustain a healthy microbiome. Not vegan? Add cheddar or gouda cheese.
  • Maximize performance: Add some vitamin B12 with nutritional yeast or spirulina algae, an essential nutrient for body functions like DNA synthesis and the formation of red blood cells. If you’re not vegan, substitute grass-fed ground beef, pork, or chicken for the walnut mushroom mixture to give your body a boost of B12.

Looking for more healthy meal ideas? Check out our list of 12 simple meals you can make from kitchen staples.

About the Author

Michael Ferguson

Michael Ferguson, DTR, is the director of culinary operations at EXOS. He develops and oversees nutritional customization, kitchen / restaurant design, contract review, recipe development, and daily operations.

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