Spicy Vegetarian Chili with Quinoa

For a little over a month, I have been eating vegetarian meals for breakfast and dinner. I’m considering becoming a vegetarian, but I have to figure out how to make most dishes that I regularly eat vegetarian-friendly. It’s been a little difficult, but I like the challenge.

Recently, I made a spicy vegetarian chili. One of my favorite comfort foods is chili. Chili can be eaten by itself or put on a hot dog. I think it’s important to have a good chili recipe on hand, because it’s not very expensive to make and it can feed a lot of people. If I am honest, it has taken me a while to create a good chili recipe. I’ve made chili’s with little to no flavor,some were too spicy or they didn’t taste like other vegetarian chili’s I’ve had in the past.

When you try this recipe, please note how much spice I added. If you like your chili to be mild, cut back on the the cumin and cayenne pepper. If you like it really spicy, add more cumin and cayenne pepper. Make it your own and I hope you enjoy.


Spicy Vegetarian Chili
Print Recipe
Servings
6 people
Servings
6 people
Spicy Vegetarian Chili
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
  • 1 cup quinoa uncooked
  • 3 cans fagioli beans kidney or black beans are okay
  • 3 cans diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons grape seed oil
  • 2 bell peppers diced
  • 1 can corn
  • 1 white onion diced
  • 4 cloves garlic minced
  • 2 carrots diced
  • 1 teaspoon sugar
  • 1 tablespoon cumin, oregano,cayenne pepper and paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lime juiced
Servings: people
Instructions
  1. In a large pot on medium heat, add the grape seed oil and swirl it around the bottom of the pot.
  2. When the oil is hot, add the the onion, garlic, carrots, bell pepper, corn and quinoa to the pot. Sautee the veggies and quinoa for five minutes.
  3. Next, add the spices, salt, pepper, sugar and lime to the pot. Cover the veggies with the spices and lime.
  4. Then, add the vegetable broth to the pot. Allow the broth to come to a simmer.
  5. After the broth comes to a simmer, add the beans and diced tomatoes. Stir the ingredients around and place the top on the pot. Allow the chili to cook for thirty minutes.
  6. When the chili is done cooking, place a serving in a bowl and add the toppings.
Share this Recipe
Continue Reading

Rice Cooker Chicken Tikka Masala

Last July, when I moved to Japan, I lived in a small neighborhood in Osaka. It has tons of little food shops. It was impossible not to find something good to eat. One shop in particular sold Indian food. Over the past few years, I haven’t really eaten too much Indian food, because it was expensive or the restaurants were a little out of the way. Going to that shop and being able to indulge in inexpensive, Indian food was incredible. I loved everything about that little shop.

Now, I live in Tokyo, a food mecca. However, I live a little outside of the city and there are only four Japanese restaurants and a McDonald’s near my house. Luckily, the majority of grocery stores are fully stocked with ingredients from non-Japanese cuisines, so, it’s easy to recreate Indian food at home.

Recently, I’ve been craving Indian food. I wanted to try to make Chicken Tikka Masala from scratch. Overall, the process of making the masala wasn’t as overwhelming as I thought it would be. I’ve only made Indian food about two to three times in my life, and it used to feel strenuous. Making it in a rice cooker helped with the flavor. If you don’t have a rice cooker, try making it in a slow cooker.

Rice Cooker Chicken Tikka Masala
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
1.5 hours
Servings Prep Time
4 people 10 minutes
Cook Time
1.5 hours
Rice Cooker Chicken Tikka Masala
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
1.5 hours
Servings Prep Time
4 people 10 minutes
Cook Time
1.5 hours
Ingredients
  • 360 grams chicken drumsticks about 3/4 pound of chicken drumsticks
  • 1 cup green beans diced (175 grams)
  • 1/2 cup dried chickpeas ( 87.5 grams)
  • 2 teaspoons shredded ginger
  • 4 cloves of garlic minced
  • 1/2 white onion diced
  • 1 1/2 tablespoons garam masala
  • 2 teaspoons paprika
  • 1/2 teaspoon sea salt 1/4 of it should be used for the chicken
  • 1/2 cup heavy cream (8 ounces)
  • 2 cans diced tomatoes
  • 1 tablespoon tomato paste
Servings: people
Instructions
  1. Before prepping the ingredients, place your chicken on the counter for about five to ten minutes. The chicken shouldn't be very cold before you cook it or else it will be dry.
  2. Once ten minutes has passed, toss the chicken in 1/4 teaspoon of sea salt. Then, place the bowl to the side.
  3. In your rice cooker bowl, add the green beans, chickpeas, garlic, ginger, onion and seasonings. Then, add the diced tomatoes and tomato paste. Stir the ingredients until well combined.
  4. Next, add the chicken to the bowl. Press the chicken into the mixture until it is hidden.
  5. Then, cook your chicken for for an hour and half. When the chicken has finished cooking, add the heavy cream and stir. Place it on the warming setting for about ten minutes.
  6. Serve with brown rice.
Share this Recipe
 
Continue Reading