Why to Make This Quinoa Chili This quinoa chili is seriously good, full of savory flavors that wrap you like a cozy sweater. It's modeled after that quinoa chili from our lunch date, this time using our favorite fire roasted tomatoes. It's simple and flavorful, with tons of savory veggies and of course, quinoa! Quinoa acts as the texture of where meat would be in this vegan chili, and brings in loads of plant based protein.
Starting with canned black beans and adding a handful of accessible ingredients, the magic of this veggie-forward soup lies within the element of heat. Between chili powder, paprika, crushed red pepper flakes, and canned chipotle chilis in adobo sauce, this soup is made to ignite your senses. The recipe also calls for a healthy helping of bell peppers, celery, onions, and carrots along with a zesty punch of lime juice and a handful of savory seasonings simmered in a vegetable broth.
Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. If you need to thicken the chili, use a Tablespoon of flour mixed with some of the chili liquid and whisk together. Add back into the chili. DO NOT add the flour directly to the chili, it can clump and not dissolve well. If your chili is too spicy, adding a little honey will lighten the spice. Add a teaspoon at a time, stir, and check the flavors.
