Shanghai-based foodie and restaurateur Lindsey Fine (aka Veggie Mama) has been creating all sorts of delicious vegan recipes since moving to China eight years ago. You can read all about the perks of eating a plant-based diet via her blog Veggie Mama and sample recipes on this series, Cooking with Veggie Mama. In this edition, Lindsey shares her recipe for Black Bean Quinoa Chili.
Autumn is officially here. Some evenings where I live in Shanghai are downright frigid. I’ve already broken out my hotel slippers, thick socks… and the recipe for my famous Black Bean Quinoa Chili. It's not only perfect for the season, but it's a family favorite.
One of the best things about this recipe is that you can get most of the ingredients from your local wet market. No matter where you live in China, it’s the perfect time of year to get some fresh produce for this delicious Black Bean Quinoa Chili. This dish is hearty and has a kick of spice that will keep you nice and warm on cool nights. It is a spicy one though, so if you don't like the heat, omit the Tabasco and chili peppers.
Black Bean Quinoa Chili
Image courtesy of Lindsey Fine
Ingredients
1 cup quinoa (Pro Tips: Cook in the rice cooker with about 1 inch of water covering the quinoa before cooking. Cook more than you need and freeze it. Quinoa keeps beautifully in the freezer.)
1 tablespoon coconut oil or olive oil
1 white onion, diced
3 cloves garlic, minced
1 tablespoon cumin, grounded
1 tomato, diced
3 cups cooked black beans, lightly mashed or pulsed in the food processor a few times but not until mushy
1 green bell pepper, diced
1 red bell pepper, diced
1 zucchini, diced
1 small whole red chili pepper
1 small whole chipotle pepper
1 tablespoon vegan Worcestershire sauce
1 teaspoon Tabasco sauce
2 cups low sodium vegetable broth or water
3 tablespoons tomato paste or sauce
Salt and pepper to taste
1 tablespoon oregano leaves
Directions
1. Heat the oil in a large pot over medium heat. Add onion and cook for about 5 minutes until the onion softens and turns translucent.
2. Add the garlic, chili powder and cumin. Cook while stirring for 1 minute.
3. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, chili pepper, chipotle pepper and oregano. Season to taste with salt and pepper. Cook and stir 4-5 minutes until the peppers are tender.
4. Add vegetable broth, vegan Worcestershire sauce, Tabasco and tomato paste and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 20 minutes.
5. After 20 minutes, stir in the quinoa and cook for 5 more minutes.
Image courtesy of Lindsey Fine
This chili is a meal on it's own, but also goes perfectly with vegan nachos. Just top some tortilla chips with the chili, vegan cheese sauce, cashew sour cream, lettuce, tomato, pico de gallo and avocado.
Read more Cooking with Veggie Mama
[Cover image courtesy of Veggie Mama/Lindsey Fine]
0 User Comments