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
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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.
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Sweet Dumpling and Butternut Squash Soup

In celebration of all things fall, I decided to make my squash soup. Soups are one of my favorite foods to eat  this time of year. They are easy to make and you can let them cook for a while. Whenever I have no obligations for the day, I will take a couple of hours to make a soup. I love having the aromas from the spices fill my apartment.

soup1

A little less than a year ago, I made the first version of this soup. I was very proud of it but I forgot to write down the recipe. I’ve made it about five times since then and each time the soup took on a new flavor. Sometimes it was too sweet or there was way too much cinnamon. One time, I made a vegetable broth into the soup, put way too much salt in the broth and the soup turned out very salty and almost inedible. When I made the new version of this soup, I decided that I would take my time, record every part of the recipes and take lots of pictures in case I forgot a step.

 

soup3

One of my favorite ingredients in this recipe are the shallots. When I saw them in the grocery store, I was kind of skeptical about buying them. I wasn’t too sure about the flavor, especially since I used red onions in the previous versions. Adding the shallots to the recipe really added to the natural sweet flavors of the squash. Also, roasting the squash before hand made a huge difference in flavor.

 

soup4

In my opinion, this has to be the best version of my soup. It is not too sweet and is very aromatic. I think that it shows how much I have improved as a chef, and how much more I need to learn.

soup5

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Sweet Dumpling and Butternut Squash Soup
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Sweet Dumpling and Butternut Squash Soup
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Ingredients
  • 2 large halves butternut squash You can also use one butternut squash
  • 1 small sweet dumpling squash
  • 5 tablespoons olive oil
  • 1 cup water
  • 1 can coconut milk
  • 3 shallots sliced
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 4 cloves garlic minced
Servings:
Instructions
  1. Preheat your convection oven at 180 degrees Celsius, or 350 degrees Fahrenheit.
  2. Cut the sweet dumpling squash and butternut squash in half. Put them on a sheet pan and drizzle them with three tablespoons of olive oil.
  3. Place the pan in the oven and roast the squash for fifty minutes. Once done, remove the pan from the oven and allow it to cool for twenty minutes.
  4. When the squash is cool enough to handle, scrape out the seeds and the stringy parts and place them to the side. Next, remove the rest of the squash from the peel and place them in a bowl.
  5. On medium-low heat, warm a medium sized pot and add the remaining olive oil, shallots and garlic. Allow the garlic and shallots to cook for three minutes, consistently stirring them.
  6. Then, add the water, coconut milk, squash and spices to the pot. Turn the heat down to low and allow it to cook for fifteen minutes.
  7. The soup will be very hot, so allow it to cool for three minutes before blending. Lastly, place the soup in a blender and blend it for one minute.
Recipe Notes
  • If you roast the squash ina regular oven at 200 degrees Celcius, or 400 degrees Fahrenheit, it could take only twenty-five to thirty minutes instead of fifty.
  • If you cannot find a sweet dumpling squash, you can use a regular sugar pumpkin. I have used both and they work fine.
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