This meatless chili is hearty and filling. Leave the toppings off to keep it vegan or add
more broth if you prefer a looser chili.
Vegetarian Quinoa White Chili
1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeds and ribs removed, minced
2 teaspoons ground cumin
2 teaspoons chili powder
2 15 ounce cans white kidney beans (cannellini beans), rinsed and drained
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
2 cups low sodium vegetable broth
1 cup frozen corn
1 tablespoon fresh lime juice
Coarse kosher salt and freshly ground black pepper
Monterey Jack Cheese (optional)
Fresh cilantro (optional)
0% plain Greek yogurt
Whole grain tortilla chips
In a 2 quart saucepan, bring quinoa and water to a boil over high heat. Cover, reduce
the heat to low, and simmer until the water is absorbed, about 15 minutes.
Meanwhile, heat olive oil in a large pot or dutch oven over medium high heat. Add the
onion and cook, stirring, until softened, 5 minutes. Reduce the heat to medium and add
the garlic and jalapeño. Cook, stirring, for one minute. Add the cumin and chili powder
and cook, stirring, for another minute.
Add the beans, broth, corn, lime juice, and quinoa. Season with salt and pepper and stir
gently to combine. Bring the mixture to a boil, reduce the heat, and simmer uncovered,
stirring occasionally, for about 30 minutes. If you prefer your chili more like soup, add an
additional cup or two of broth.
Serve chili in bowls topped with a sprinkling of monterey jack cheese, fresh cilantro, and
crushed whole grain tortilla chips, or swirl in a spoonful of plain Greek yogurt.