My DIY Vegetarian Chili RecipeOctober 2, 2015
I've been making variations of this recipe for years, but never managed to write them down. In the interest of collecting my handwritten notes on my stained copy of this recipe, I've consolidated and simplified it.
This is a vegetarian version, so instead of ground beef or other meat, I'm using Quinoa to act as a base. Quinoa is better for you, looks more like ground beef and actually has some protein, so it's a better choice. It's easy to cook the Quinoa in a rice cooker, add it and and equal measure of water, then wait. While the Quinoa is cooking, we'll make the Chili Spice mix from scratch (no packets here!)
Chili Spice Mix
Use a big pot on the stovetop to cook; Dice and toss the onions in the pan and start to cook them while you make the spice mix. I'm lazy, so I use frozen cut onion, which makes prep time tear-free. When the onions are clear, add the tomato puree, then the cooked quinoa, spice mix and stir. Then add the rest of the vegetables, beans and bring the chili to a boil for 10 minutes, stirring occasionally. You can serve immediately, or allow it to simmer for a few hours more. I find this dish reheats great and ages very well. For pizazz, I'll add Fritos corn chips just before serving, stirring them in for a salty crunch!
If you want to make this with meat, you can simply start with the onion and brown some ground beef. Once the meat is cooked, add the spices to it, stir it up a bit, then add the tomato puree and other ingredients.