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Mushroom, Black Bean & Quinoa Chili

Satisfy your taste buds with Mushroom, Black Bean & Quinoa Chili - a hearty, plant-based dish that's perfect for cozy evenings. What we love most about this recipe is that it’s great for leftovers on busy evenings when you don’t have time to cook, it can easily be frozen to use up another day, it’s plant-based so you’ll save money not having to purchase meat, it can easily be adapted for meat-lovers by adding lean ground beef or turkey, and the best reason: it just tastes so good!
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Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 tsp Extra Virgin Olive Oil
  • 2 Yellow Onion (small, chopped)
  • 20 Cremini Mushrooms (sliced)
  • 1 1/3 tbsp Taco Seasoning
  • 2 cups Tomato Purée
  • 4 cups Vegetable Broth, Low Sodium
  • 2 cups Black Beans (rinsed, drained)
  • Sea Salt (to taste)
  • Pepper (to taste)
  • 1 cup Quinoa (dry, rinsed)
  • 4 stalks Green Onion (chopped)

Method
 

  1. Heat the oil in a pot over medium heat. Add the yellow onion and sauté for about five minutes or until soft. Add the mushrooms and cook for another five minutes, stirring occasionally.
  2. Add the taco seasoning along with tomato purée, broth, and black beans. Stir, cover the pot with a lid, and let it simmer for about five minutes.
  3. Season the mixture with salt and pepper. Add the quinoa to the pot and stir. Cover with lid again and let simmer on low heat for about 15 minutes or until quinoa is cooked through. Stir the chili occasionally.
  4. Divide the chili evenly between bowls. Top with green onion and enjoy!