Mushroom Quinoa Chili
With ground mushrooms, chopped walnuts and Success® Tri-Color Quinoa, this vegetarian chili has a satisfying texture, plus incredible taste.
(4 votes, average: 3.50 out of 5)
Ingredients
- 2 bags Success® Tri-Color Quinoa
- 1 lb white mushrooms
- 2 tbsp canola oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 poblano pepper, diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup finely chopped walnuts
- 4 tsp chili powder
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) lentils, drained and rinsed
- 1 can (15 oz) puréed tomatoes
- 1/2 cup loosely packed cilantro leaves
Instructions
Comforting, homemade vegetarian chili makes for a perfect weeknight dinner or lunch. Infused with classic chili flavors and full of protein and nutrients, this recipe requires very little effort and is easy to cook.
Step 1
Prepare quinoa according to package directions.
Step 2
Meanwhile, pulse mushrooms in a food processor, in batches if needed, until coarsely ground.
Step 3
Heat oil in a large saucepan set over high heat. Add mushrooms, onion, garlic, poblano pepper, salt and pepper and sauté for 8-10 minutes, or until slightly softened and starting to brown. Stir in walnuts and chili powder and cook for 3-5 minutes, until slightly softened.
Step 4
Stir in broth, lentils and tomatoes and bring to a boil. Cover and cook for 15-20 minutes, or until flavors are blended. Stir in quinoa. Cook for 2-3 minutes more, until heated through. Garnish with cilantro.
Recipe Tip
If you’re feeding picky eaters, mash the lentils before adding them to the chili for a smoother texture. You could also substitute beans for the lentils, if your child prefers the taste.
Vegetarian Chili
We promise, this meat-free chili is just as delicious as traditional chili made with meat and beans! Instead of relying on meat for heft, here we’ve combined ground mushrooms, diced onions, garlic and walnuts together to ensure a meaty bite. Then, we’ve added a savory and spicy kick with chili powder and poblano peppers. Finally, tomato purée, lentils or beans and Success® Tri-Color Quinoa join the party. Together, they make a classic and filling comfort food staple that’s sure to become a family favorite!
Whip up a batch of Festive Cornbread to serve on the side and soak up all of the home-cooked chili goodness.
A Perfect Pair!
If you’re looking for vegetarian recipes that everyone can enjoy, combining beans and Success® Tri-Color Quinoa or Rice is a great option! Quinoa is a powerhouse ingredient, loaded with protein and containing all nine essential amino acids. When paired together, rice and beans also make a complete protein that leaves you feeling full and satisfied. Explore more hearty vegetarian recipes, like our Taco Bowls with quinoa, in our recipe section.
Freezer-Friendly!
Chili is a freezer-friendly food. For easy to-go lunches, or dinner that’s ready in minutes, any day of the week, pop extra chili in the freezer in small or large containers. When defrosting your chili you will achieve better results if you thaw it out in the refrigerator. Just remember, frozen chili is best eaten within one month.
