This recipe has been a staple in my recent transition to a plant-based diet. I actually had been eating this well before becoming plant-based since it is such a great recipe for anyone. I had originally obtained the recipe from the March 2011 issue of Triathlete Magazine by Triathlete/Chef Jamie Gulden. The only thing I could find online about her was her LinkedIn profile. The original recipe also called for Bulgur Wheat, but I have replaced it with Quinoa. Either works though. I have this recipe cutout from the magazine and it is starting to get mangled, so I also wanted to get this online so I can just bring it up on my iPad when I am cooking. So here it is…
Vegetable Chili with Quinoa
Recipe Type: Main
Cuisine: Plant-Based
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Original recipe is from the March 2011 issue of Triathlete Magazine by Triathlete/Chef Jamie Gulden. The original recipe also called for Bulgur Wheat, but I have replaced it here with Quinoa. Either works though. Great plant-based recipe with perfect ratio of macronutrients and plant-based protein. This is my go-to lunch.
Ingredients
- 1/2 cup(dry-90g) Quinoa(makes 1 cups)
- 2 tbsp Coconut Oil(or whatever you use)
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 med zucchini, diced
- 1 med yellow squash, diced
- 1 carrot, diced
- 1/2 red bell pepper, diced(optional)
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp oregano
- 2-15 oz cans of diced tomatoes
- 2-15 oz red kidney beans
- salt & pepper to taste
Instructions
- Cook Quinoa and put aside.
- In large pot, saute diced onions and garlic in Coconut Oil until transluscent.
- Mix in chopped vegetables and saute until soft.
- Mix in spices and toss to coat veggies.
- Mix in diced tomatoes and kidney beans.
- Low heat to low and cover.
- Cook for 15-20 mins, then add Bulgur wheat and combine
- Season with salt and pepper.
Serving size: 1 bowl Calories: 345 Fat: 8.23 Saturated fat: 4.27 Carbohydrates: 53.91 Sugar: 14.27 Sodium: 722.31 Fiber: 12.49 Protein: 14.88 Cholesterol: 0
