Are you ready to spice up your dinner routine with a delightful twist on a classic? This Vegan Quinoa Chili Verde is not only bursting with vibrant flavors but also packs a nutritious punch that will leave you feeling satisfied and energized! In just 45 minutes, you can whip up this hearty dish that serves four, making it perfect for family dinners or meal prep. With its tantalizing blend of black beans, corn, and zesty salsa verde, this chili is a must-try for anyone looking to enjoy a deliciously healthy meal. Dive into this recipe and discover how easy it is to create a bowl of pure comfort!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 jar (16 oz) salsa verde
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour in the vegetable broth and rinsed quinoa. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for about 15 minutes or until quinoa is tender and has absorbed most of the liquid.
- Add drained and rinsed black beans, corn, and salsa verde to the pot. Stir to combine all ingredients thoroughly.
- Increase heat to medium and cook for an additional 10-12 minutes, allowing the flavors to meld together and the chili to thicken slightly.
- Season with salt and pepper to taste, stirring gently to distribute the seasoning evenly.
- Remove from heat and let the chili rest for 5 minutes to allow flavors to further develop.
- Serve hot in individual bowls, garnishing with fresh chopped cilantro on top.
Tips
- Prep Ahead: To save time, chop your onions and mince the garlic ahead of time. You can even rinse the quinoa and drain the beans and corn the night before, so everything is ready to go when you start cooking.
- Adjust the Spice: If you like a little heat, consider adding diced jalapeños or a pinch of cayenne pepper when sautéing the onions. This will give your chili an extra kick!
- Flavor Boost: For an added depth of flavor, try sautéing the onions with a teaspoon of cumin or smoked paprika. These spices complement the salsa verde beautifully.
- Garnish Creatively: Fresh cilantro is a great garnish, but don’t hesitate to add avocado slices, lime wedges, or even a dollop of vegan sour cream for a creamy finish.
- Leftover Magic: This chili tastes even better the next day! Make a larger batch and store leftovers in the fridge for up to 3 days or freeze for up to a month for a quick meal later on.
- Serving Suggestions: Serve your chili with warm tortillas or over a bed of rice for a more filling meal. You can also pair it with a fresh salad for a complete dining experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 16g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
