Vegan Chipotle Quinoa Recipe

Sometimes, you crave a warm homey meal that just hits the spot. Then you start remembering that old fashioned chili soup your mom made when you were growing up or the yummy chili soup from your fav local restaurant. Yes, it’s good to have it the old fashion way from time to time. But why not add some INCREDIBLE ingredients that are more beneficial for you and SO VERY SAVORY!! Oh, and with an added kick too. CHILI soup has to have some CHILE!

So, my friend shared this recipe on facebook and immediately I knew I had to make it. Like anything, I made it my own and changed it a bit. I made a whole pot for the whole week (yes, I ate it the whole week and I loved it each day!).

Vegan Chipotle Quinoa Recipe, yields a medium sized pot:

  • 3 large zuchinnis.
  • 3 red bell peppers
  • 1 green bell pepper / or 1 poblano pepper
  • 2 cups pinto beans
  • 1 1/2 cup quinoa
  • 1 medium onion
  • 3 garlic cloves
  • 1 tbsp chili powder
  • 1/2 tbsp paprika
  • 3/4 tbsp cumin
  • 1 can of petite diced fire roasted tomatoes
  • 1 or 1/2 can of chipotle peppers (depending on your spicy level).
  • 1 1/2 cup of quinoa (my soup was very quinoa-ish so just use 1 cup if you dont want too much quinoa).
  • 1 cup of vegeable stock
  • 1 tbsp olive oil
  • add extra salt to your liking
  1. One thing I am trying to get in the habit of is dicing up my veggies all at once before I start actually cooking. So I started dicing up the zuchinnis, onion, and garlic.
  2. While you cut the veggies, it would be great to have your peppers roasting. If you have a broiler, you can stick the peppers in the oven to broil. Or, like I did, just roast them on the stove top. I used a cast iron skillet. Turn the stove to high heat and wait for the peppers to burn a bit. Flip them around occassionally (similar to when you are making salsa!).
  3. Now, in your pot, add 1-2 tbsp of olive oil. Wait for it to warm up and then add the diced onion and minced garlic.
  4. Once that turns brown, add the zuchinni. Let it cook for about five-ten minutes until zuchinni turns soft.
  5. While that cooks, mix the one can of petite diced fire roasted tomatoes with the one can of chipotle peppers.
  6. Add the chili powder, cumin, and paprika on the zuchinni. Mix.
  7. Add the tomatoe and chipotle mix.
  8.  After mixing that, add two cups of pinto beans.
  9. While that cooks, after your peppers have cooled down, diced them up and add to the mixture.
  10. Add one cup of vegan vegetable stock.
  11. Now, add your quinoa and mix it all up! Let the quinoa cook. Add some water and salt to your liking. *tip: if you added the extra quinoa… it will absorb the water in the soup. so make sure you uncover the pot or add extra water before covering the pot*
  12. ENJOY with some cilantro on top!! Please let me know how you liked this recipe!!

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