Looking for a high-protein vegetarian chili that’s packed with flavor and easy to make? Use one single pot and make this Roasted Red Pepper Quinoa Chili!
A couple of years ago I posted a Black Bean Quinoa Chili recipe. The internet wild for it…so why not make a spin off?
Lately I’ve been really into sun dried tomatoes and roasted red peppers. They add so much great flavor to everything. I thought I’d use a base of pureed roasted red peppers and quinoa for a hearty, flavorful meal.
But you’d never even guess it.
In order to get some delicious creaminess in this chili, you need to food processes your roasted red peppers. I dumped the entire contents of the jar including the liquid right into my food processor and gave it a whirl for a good minute until everything was pureed.
Did I mention that you only need to use one pot for this entire meal? You start off by bringing quinoa and water to a boil and then you add the rest of the ingredients to the same pot and let that baby simmer.
You’ve got yourself dinner in less than 45. Plus- leftovers for days.
There’s one secret ingredient in this chili that I almost forgot to mention!
That’s right. I added a few tablespoons of maple syrup to really bring out the flavor. It’s the one ingredient you don’t want to skimp on!
Roasted Red Pepper Quinoa Chili
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 6-8
- 1 cup quinoa, uncooked
- 2 cups water
- 1 12 oz. jar roasted red peppers, pureed
- 1 red pepper, chopped into bite-sized pieces
- 1/2 large red onion, finely diced
- 1 serrano pepper, finely diced
- 1 tablespoon minced garlic
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can northern white beans, drained
- 1 15 oz. can kidney beans, drained
- 3-4 tablespoons chili powder
- 1/2 teaspoon sea salt
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 2 tablespoons maple syrup
- Place quinoa and water in a large pot and turn to high heat. Bring to a boil.
- While the quinoa is heating up, prep roasted red peppers. Place entire jar (including liquid) into a food processor and process on high for about a minute or until pureed. Set aside.
- Once the quinoa is boiling, reduce to medium heat and add the rest of the ingredients. Cover and let boil for about 15 minutes.
- Then, turn down to low and let simmer, covered, for an additional 15 minutes.
- Serve with plain Greek yogurt, diced red onion, green onion, and tortilla chips!
When reheating, add a splash of water to loosen things up again!
- Serving Size: 1/6 of recipe
- Calories: 295
- Sugar: 15
- Fat: 2
- Carbohydrates: 56
- Fiber: 12
- Protein: 14
If you’re thinking about getting extra fancy with this chili, feel free to add some sweet potato or any kind of bean your heart desires. It’s one of those meals where you could just keep adding things to it and it would just get better and better. Do note that the more cans of things you add to the chili, the more spices you’re going to need to add! I say more chili powder and more garlic. Always more garlic.
Don’t forget to go wild with your toppings. Every bowl of chili deserves a bit of crunch. On mine I put a dollop of Greek yogurt, some green onions, and purple onions.
Confession: the only kind of Greek yogurt I had in the house was honey flavored. Surprisingly enough, it was DELICIOUS!