One Pot Mexican Quinoa Chili (Vegan & Gluten Free) - Budget/Meal Prep Friendly

Posted by on

This is DEFINITELY one of my new staple meals. This took about 30 minutes total (prep & cook time) to make, and you can just throw all the ingredients into 1 pot... no mess! Perfect for students, or just the average joe who's too busy to make dinner each night. This is the perfect meal to have prepped or even freeze!

 

Ingredients:

(approx. 4 servings)

✘ 1.5 tsp chili powder

✘ 1/2 tsp smoked paprika

✘ 1/2 tsp cumin

✘ 1/2 tsp black pepper

✘ 1 tsp salt

✘  1 tbsp agave/maple syrup (optional)

✘ 1 medium onion (diced)

✘  3 cloves of garlic (minced)

✘  1 small jalapeno (finely diced) 

✘  3 small tomatoes (diced)

✘ 1 large red bell pepper (finely diced)

✘ 5 large white mushrooms (finely chopped)

✘ 1 + 1/4 cup tomato sauce

✘ 2 cups vegetable broth

✘ 1.5 cups dry quinoa

✘  2 cups cooked black beans (or 1 15oz. can)

✘ 1.5 cups frozen or fresh corn

TOPPINGS:

✘ 1 large avocado

✘ 1/4 cup chopped green onion

✘ 2 tbsp finely chopped parsley

✘ lime juice

 

 

 Instructions:

1. In a large non-stick pot over medium/high heat, add onion, garlic, and jalapeno (add splashes of water every so often so nothing sticks). Cook for about 5 minutes. Then add all the spices and cook for another 2 minutes.

2. Add red pepper, tomatoes, and mushrooms. Cook for another 2-3 minutes or until the mushrooms have started to release water. Add tomato sauce and agave/maple syrup.

3. Add quinoa, black beans, corn, and vegetable broth. Stir to combine well. Bring to a simmer, then cover and allow to cook for 15-20 minutes (or until quinoa is cooked).

4. Once cooked, stir in parsley, and 1/2 the green onion. Top with diced avocado,  a squeeze of lime, and the rest of the green onion.

5. I LOVE this served with oil-free tostadas (corn chips)!

Enjoy!
For the video tutorial see video below (YouTube: Maddie Lymburner):

← Older Post Newer Post →


Comments


  • Loved this recipe! Definitely tastes just as good as it looks!

    Lorena on
  • I make this all the time and it is SO delicious!! Great for weekly meal prep or pack leftovers for lunch the next day. You must try this recipe!

    Lauren on
  • Yum yum. Yum yum. Yum yum. Thats all I have to say. Thanks for the recipe!

    Marilyn on
  • As soon as I saw the video I knew it’d be dinner. Had to use 1/2 cup red lentils since I didn’t have enough quinoa and used canned tomatoes since I didn’t have fresh. Still loved it! Cut up some corn tortillas and baked them to make chips to go with it.

    Kayla on

Leave a comment

Please note, comments must be approved before they are published