I can’t really say, except I suspect it has something to do with the fact that every quinoa chili recipe I’ve ever come across doesn’t involve simply throwing quinoa into chili. Nope! Most ask for you to cook it first, separately. I guess that seemed like too much effort for me. I’m all about one-pot meals these days. Just check out my one-pot orzo, one pot Spanish rice and beans, and one-pot chickpeas and rice. So I decided to give quinoa chili the one-pot treatment. Sometimes laziness has rewards. In this case that reward came in the form of super easy, thick and hearty chili that cooks up in record time. Tip: This chili is very flavorful, but it’s also very mild. For some heat, try adding cayenne pepper or your favorite hot sauce.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: The best way to tell if your quinoa is cooked is by giving the chili a taste test. It can sometimes be difficult to asses visually, and there’s nothing worse than getting ready to enjoy your chili and biting into a spoonful of rock hard quinoa bits. Your quinoa chili is finished! Ladle it into bowls and pile on the toppings! You can use avocado and scallions like I did, or try vegan sour cream, shredded vegan cheese, guacamole, chopped onion, chives, or fresh cilantro.
More Vegan Chili Recipes
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