An easy dairy free meal, this vegan and white bean quinoa chili is delicious and warming on a cold night.
It’s almost 2015! Yikes. It seems like the past few months just flew by! We were able to enjoy December more than usual because of super mild weather here. I am definitely okay with 50 degree days in December, just for the record.
But now it is sooooo cold here! I suppose winter is here to stay, so get ready for an onslaught of soup and chili recipes! I just can’t help myself. I love soup, I’m a soup addict. <- True confession. :)
Okay, so one of my very favorite soups/chilis is white chicken chili. I love it, but I was wondering if it would be possible to make a vegan version that is just as delicious. And it is possible! I love this white bean quinoa chili just as much as I love the chicken version. The quinoa helps to thicken the chili up and make it even more filling.
This white bean quinoa chili is a great quick meal for a busy week night – it takes just about 20 minutes to make!
Vegan White Bean Quinoa Chili.
- 1 Tablespoon olive oil
- 1 onion chopped
- 15 ounces garbanzo beans drained and rinsed
- 15 ounces cannellini beans drained and rinsed
- 2/3 cup quinoa
- 3 cups water
- 3/4 cup salsa verde
- 1 Tablespoon cumin
- 1/2 teaspoon chili powder
- 1/2 Tablespoon onion powder
- 1 teaspoon garlic powder
- 1 1/4 teaspoon salt
- 1/4 teaspoon pepper
Put the olive oil and the onion in a soup pot and cook over medium heat.
Add the drained beans, salsa verde, and spices. Stir.
Add the quinoa and water, and raise the heat to high.
Bring to a boil, then reduce to a simmer.
Cook for about 15-20 minutes, until the quinoa is tender.
Taste and add more seasoning as needed.
Serve topped with green onions, avocado, tortilla chips, or your other favorite topping.
This vegan white bean quinoa chili recipe is:
- quick and easy to make
- hearty, with lots of protein and fiber
- perfect with some vegan cornbread
Who else is a soup addict? What’s your favorite soup?
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