Mushroom Quinoa Chili
With ground mushrooms, chopped walnuts and Success® Tri-Color Quinoa, this vegetarian chili has a pleasing and satisfying texture, plus incredible taste.
Ingredients
- 2 bags Success® Tri-Color Quinoa
- 1 lb mushrooms
- 2 tbsp canola oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 poblano pepper, diced
- 1/2 tsp salt
- ½ tsp pepper
- 1/2 cup finely chopped walnuts
- 4 tsp chili powder
- 1 can (15 oz) puréed tomatoes
- 1 can (15 oz) lentils, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1/2 cup loosely packed cilantro leaves
Instructions
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; cook mushrooms, onion, garlic, poblano pepper, salt and pepper for 8 to 10 minutes or until slightly softened and starting to brown. Stir in walnuts and chili powder; cook for 3 to 5 minutes or until slightly softened.
Step 4
Stir in tomatoes, lentils and broth; bring to boil. Cover and cook for 15 to 20 minutes or until flavors are blended. Stir in quinoa; cook for 2 to 3 minutes or until heated through. Garnish with cilantro.
Recipe Tip
For a kid-friendly chili, mash lentils before adding to soup for a smooth texture. Substitute beans if your child prefers the taste.
