Green is good! This vegan Quinoa Chili Verde is filled with tomatillos, poblanos and mildly spiced, and a nice change from the usual chili routine!
Saute: In a large pot or dutch oven, heat oil/water over medium heat and saute onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant.
Simmer: Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 20 – 25 minutes. Remove from heat, uncover and let rest a few minutes before serving.
Serve in individual bowls topped with garnish of choice. Pairs well with cornbread too, either on the side or broken up in your chili!
Serves 4 – 6
Store: Leftovers can be stored, covered, in the refrigerator for up to 4 – 6 days. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 months.
Add in a package of organic tempeh for added hardiness. Three Grain Tempeh is my favorite flavor wise.
You can rinse your quinoa if you like. I honestly usually skip this step but if you prefer you can run the quinoa under cool running water using a fine mesh sieve.
Adjust the spices to your taste. If using broth you may like it as is, if using water you may like to add more.
Slow-Cooker: This can also be made in the crock pot/slow cooker, add all the ingredients, cover with the vegetable broth and cook on medium or medium-low for 4 hours.