BBQ Quinoa ChiliMay 11, 2022
There's nothing like a bowl of warm chili and all the toppings for a comforting weeknight meal...and it's ready in minutes when you batch cook it on the weekend. If you're lucky, you've got leftovers for lunch all week.
This BBQ Quinoa Chili is special...and that's saying a lot because I'm very partial to our 3 Bean Lentil Chili. One of my favorite things about chili is that you can change it up a dozen different ways for a completely different flavor profile. I was feeling inspired by the summer BBQs I'm counting down the days toward and let the flavors and ingredients of my favorite BBQ foods lead me towards this recipe creation - including corn and quinoa. I hope this vegan chili bowl gets checks all your BBQ boxes!
I used fresh corn right off the cob to stir in the pot, but canned works great too. I also used white quinoa, but you could also swap red or a mix. Use a store-bought BBQ sauce that you'd use for grilling to give you all the summer BBQ feels.
With all the flavors packed in this pot, all you need is a side of cornbread and maybe a mixed green salad to round out this meal. Vegan cheese shreds sprinkled on top will make this extra special.
BBQ Quinoa Chili
Prep time: 10 minutes | Cook time: 30 minutes
Makes 6 cups
1 red onion, finely chopped
½ cup quinoa
1 14.5-oz cans kidney beans, drained and rinsed
1 14.5-oz cans black beans, drained and rinsed
1 14.5-oz cans diced tomatoes
1 corn cob, kernels removed
1 cup barbecue sauce
½ tsp chili powder
1 tsp smoked paprika
2 tsp cumin
½ tsp ground cinnamon
2 tsp vegan Worcestershire sauce
2 tsp maple syrup
1 tsp salt
- Heat a large pot or Dutch oven. When hot, add the red onion and stir often until slightly caramelized. (Add a tablespoon of water as necessary).
- Add the rest of the ingredients, along with 1 cup of water. Stir well to combine.
- Cover, and simmer over medium-low heat, stirring as needed, for about 30 minutes until thick.
Spoiler Alert: BBQ Quinoa Chili can be stored in an air-tight container in the refrigerator for 7-10 days.
Batch it up! BBQ Quinoa Chili can be stored in an air-tight container in the freezer for up to 3 months.
For non vegans: Add cooked ground beef.
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