This dish was a fun, delicious, and healthy dinner. Everyone in my house loves a meal that involves assorted toppings! 🙂
The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. The chili published in his last book is one of our absolute favorites, so I knew that we had to try his vegan version (vegetarian with the optional sour cream and cheese toppings).
We ate it with cornbread muffins on the side. Wonderful.
Yield: Serves 4 to 6
For the Chili:
- 3 T olive oil
- 1 large onion, coarsely chopped
- 1 large red bell pepper, cored, seeded, and chopped
- 5 large garlic cloves, finely chopped
- Kosher salt
- 2 1/2 cups water or a combination of stock and water
- 2 T tomato paste
- 1 T chili powder
- 2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 (28 oz) can crushed tomatoes, preferably fire-roasted
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 T finely chopped chipotle chilies in adobo, plus more to taste (about 1 medium chile)
- 2 tsp packed light brown sugar
- 1/2 cup tricolor quinoa, rinsed
For the Toppings:
- coarsely crushed or broken tortilla chips
- sour cream
- shredded Mexican cheese blend, cheddar, or pepper Jack cheese
- sliced or cubed avocado
- chopped red onion or sliced scallions
- canned mild green chilies or sliced fresh or pickled jalapeños
- chopped fresh cilantro
- Heat the oil in a Dutch oven or other large heavy-bottomed pot over medium heat. (I used a large enameled cast iron Dutch oven.)
- Add the onion, bell pepper, garlic, and 1 teaspoon coarse salt; cook, stirring frequently, until the vegetables are softened, about 8 minutes.
- Meanwhile, dissolve the tomato paste in 2 1/2 cups water or in a combination of stock and water. (I used 1 cup stock and 1 1/2 cups water.)
- Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute.
- Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon coarse salt, and the tomato paste mixture. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches a low boil.
- Add the rinsed quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 to 35 minutes.
- Remove the chili from the heat and adjust the seasonings and chipotle to taste.
- Add the water to thin, if desired.
- Serve with assorted toppings (and cornbread, if desired).