Mushroom Quinoa Chili
With ground mushrooms, chopped walnuts and Success® Tri-Color Quinoa, this vegetarian chili has a satisfying texture, plus incredible taste.
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.
