Cauliflower Quinoa Chili.
I have been trying to find a (gluten free, vegan) chili recipe that I actually like + I think I’ve finally found it! The nice thing about this recipe is that is so easy to make. Place everything in a crockpot and wah-lah! A couple hours later, it’s done!
I was in the mood for chili just before heading home for the holidays. I simply added some immune-boosting winter veggies to make it healthy and filling.
What makes this chili so healthy?
Cauliflower is rich in fiber and vitamin C. It is also an antioxidant and strengthens the immune system. Bell peppers are rich in vitamin C and various carotenoids. Beans are high in protein, have virtually no fat and contain more fiber than most whole grain foods. You’ll be consuming less calories (when compared to other recipes) and taking in plenty of vitamins and minerals!
If you want to speed up the cooking process, you can simply bake or steam the cauliflower, and throw it into the pot when it is done. If you prepare it this way, the chili will be ready in about 45 minutes.
Also, feel free to share photos and hashtag #LLGRECIPES on Twitter, FB or Instagram!
Cauliflower Quinoa Chili
- 1.5 cups Mushroom Broth
- 1 medium Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Cauliflower (Medium)
- 8oz Mushrooms
- 3 Garlic Cloves
- 1 15oz can Kidney Beans
- 1 15oz can Pinto Beans
- 1 15oz can Butter Beans (or beans of choice)
- 1 6oz can Tomato Paste
- 1 8oz can Tomato Sauce
- 1 15oz can Diced Tomatoes (Fire Roasted)
- 2 tbsp cooked Quinoa
- 2 tsp Chili Powder
- 1 tsp Paprika
- 1/2 tsp Cumin
- 1/2 tsp Oregano
- 1/2 tsp Black Pepper
- Notes: If you can find Ranchero Pinto Beans, they are delicious and add so much flavor. For the seasonings, I start with less and taste/add as needed.
- Note: I always make the quinoa separately and start this first. Usually 2 cups water, 1 cup quinoa in a pan or instant rice cooker.
- Add 1.5 cups mushroom broth to crockpot.
- Dice the onion, garlic gloves, peppers, and mushrooms + add to the broth.
- Cut/chop the cauliflower into very small pieces. Add to crockpot.
- Drain and rinse the 3 cans of beans and add to crockpot.
- Add tomato paste, tomato sauce and diced tomatoes.
- Finally, add all of the seasonings.
- Stir then cook for 2-3 hours (or until cauliflower is soft.)
- If you decide to cook stovetop, I find it easier to bake or steam the cauliflower separately. Prepare it before you start getting everything else together. When the cauliflower is done, all you have to do is add it to the chili + it should be ready to eat! (45-50 minutes to prepare compared to the crockpot’s 2-3 hours.)
- I bake cauliflower for 35 minutes at 450 degrees.