Inspired by something I saw online, I’ve been meaning to create a vegan chilli for a while now. It seems that quinoa not only behaves well when slow-cooked, but is the perfect texture to bulk out a spicy bean dish such as a chilli. We often have friends and family over for birthday parties that go on until teatime, and a slow-cooked meal with lots of easy accompaniments is the way to go if you want to feed the five-thousand without breaking a sweat. Plus bowl food is easy for people to eat when standing up.
This vegan quinoa chilli is amazingly easy to make as a big batch, which is what the recipe here is for. And because you’re serving it with all the usual (non-vegan) accompaniments, each portion size will be reduced.
Alex Thurman - Feed the Brood
10 minPrep Time
6 hrCook Time
6 hr, 10
- 100g frozen onion or 2 medium-sized onions
- 50g frozen garlic or 6 cloves
- 2 x 400g tin of black beans
- 1 x 400g tin of kidney beans
- 1 x 400g tin of black beans
- 1 x 400g tin of green lentils
- 2 x 400g tin of chopped tomatoes
- 100g tomato puree (half a tube)
- 200g uncooked quinoa
- 3 tbsp fortified nutritional yeast
- 1 tbsp chilli powder
- 1 tbsp ground cumin
- 1 tbsp sweet smoked paprika
- 1 tsp paprika
- Place all ingredients plus 2 cans full of water into the slow cooker and cook 4 hrs on low or 6 hrs on high
- Season to taste on serving
- Serve with rice or flatbreads, soured cream, sweetcorn and tomato salsa, avocado and grated cheese - use preferred vegan replacements where appropriate
I've made this in a massive batch because it's a faff using half a can of beans etc. The good news is that it freezes really well, so you can keep a batch in the freezer for another week, just add a little water as you reheat to keep it moist.