Three Bean Quinoa Chili Verde. Vegan. GF.

Three Bean Quinoa Chili Verde. Vegan. GF.
Three Bean Quinoa Chili Verde. Vegan. GF.

Snow on the ground and I’m all over making a big pot of chili.  All the beans, warm spices – there is just something that comforts your soul and warms you to the bone.  Coincidentally, that is very much necessary these days.  Plus this is a bowl loaded with vegan protein from the quinoa and beans.  This recipe is insanely easy to make and you can set it and forget it – allowing it to simmer and work it’s flavor magic.  I served this with homemade cornbread but tortilla chips would also be fun.

Ingredients:

Drizzle olive oil in the bottom of a large Dutch oven or stock pot
One medium yellow onion, diced
5 cloves of garlic, minced
1 – 16 oz container of salsa verde
3 cans of beans (15 oz. with liquid) – use what you have on hand.  I used pinto, navy and small white beans
1/3 cup of quinoa (I used red)
4 cups (one box) of vegetable broth
1/2 teaspoon coriander
1/2 teaspoon of ground cumin
Salt and pepper
Top with sliced jalapeño or fresh cilantro leaves

Directions

Into your large Dutch oven, over medium heat, add your olive oil.  Once heated, add your onions and cook until translucent (6-8 minutes) stirring often.  Then add your garlic for about 30 seconds.  Then add your salsa, beans with liquid, quinoa, broth, cumin and coriander.  Bring that to a boil and give it a good stir to break up all the quinoa.  Then reduce heat to a simmer and let the quinoa absorb the broth.  The soup will thicken up nicely. I let chili simmer for about 2 hours before serving – over very low heat.  Taste prior to serving to adjust the salt and pepper.

Three Bean Quinoa Chili Verde. Vegan. GF.

fitness_update
This week has definitely posed a challenge for running. I have used the treadmill for hill work and speed because my outdoor runs have a goal of merely remaining upright.  My pace is hampered greatly due to the ice and snow on the roads.  Warming trends are coming and I’m looking forward to running with wild abandon.  My ultra is in sight and I need to keep my training laser focused and positive.

Sunday: 11.46 outdoor miles
Monday: 9 miles of speed work on treadmill/weights/core
Tuesday: 10 outdoor slow miles early morning
Wednesday:  Rest day.
Thursday: 23.4 slippery, tripping, water bottle exploding 4a miles.

And I’m off for some dog training for Olive.  Have a wonderful day.
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— Knead to Cook

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3 Comments

  1. I’m with you on the slippy, tripping outdoor runs! But when it’s snowy and beautiful out, it’s all worth it. Well mostly anyways . . .

    1. It was lovely until my run Thursday then I hated it. I think I need to stick to running during daylight hours for the time being for my safety. Keep warm Laura! oxo

  2. Recipe looks delicious. I wonder what I could substitute for coriander. Since I don’t have that on hand…hmmm.

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