Vegetarian Quinoa White Chili
This vegetarian white chili is a hearty and flavorful dish, combining protein-rich quinoa with cannellini and garbanzo beans, fresh vegetables, and aromatic spices like cumin and chili powder. It's brightened with lime juice and offers optional garnishes such as Monterey Jack, cilantro, and Greek yogurt, making it a satisfying and healthy meal.
Equipment
- 1 Large Dutch Oven or Stockpot
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups/Spoons
- 1 Colander
Ingredients
Main
- * 1/2 cup quinoa rinsed
- * 1 cup water
- * 1 tablespoon olive oil
- * 1 large onion chopped
- * 2 clove garlic minced
- * 1 jalapeno pepper seed and rib removed minced
- * 2 teaspoon ground cumin
- * 2 teaspoon chili powder
- * 2 15 ounce can white kidney bean cannellini bean rinsed and
- drained
- * 1 15 ounce can garbanzo bean chickpea rinsed and drained
- * 2 cup low sodium vegetable broth
- * 1 cup frozen corn
- * 1 tablespoon fresh lime juice
- * coarse kosher salt and freshly ground black pepper
- * monterey jack cheese optional
- * fresh cilantro optional
- * % plain greek yogurt optional
- * whole grain tortilla chip optional
Instructions
- Rinse quinoa thoroughly under cold water; combine with 1 cup water in a small pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let stand 5 minutes, then fluff with a fork.
- While quinoa cooks, heat olive oil in a large Dutch oven or stockpot over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- Stir in minced garlic and jalapeno; cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Add ground cumin and chili powder to the pot; cook, stirring constantly, for 1 minute to bloom the spices.
- Stir in the rinsed and drained white kidney beans and garbanzo beans, followed by the vegetable broth. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let the chili simmer for at least 15-20 minutes to allow flavors to meld. Stir occasionally to prevent sticking.
- Uncover and stir in the cooked quinoa and frozen corn. Continue to simmer for another 5-7 minutes, or until the corn is heated through and the chili has thickened slightly.
- Remove from heat and stir in the fresh lime juice.
- Season generously with coarse kosher salt and freshly ground black pepper to taste.
- Serve hot, garnished with optional Monterey Jack cheese, fresh cilantro, plain Greek yogurt, and whole-grain tortilla chips.
Notes
Ensure quinoa is thoroughly rinsed to remove saponins, which can impart a bitter taste. When sautéing the aromatics, allow the onion to soften before adding garlic and jalapeno to prevent burning. Toasting the cumin and chili powder briefly in the olive oil with the aromatics will bloom their flavors, deepening the chili's profile. Rinsing canned beans not only reduces sodium but also improves their texture. Add the fresh lime juice at the very end to preserve its bright, acidic notes. For a richer, creamier texture, a small amount of blended cannellini beans can be stirred in before serving. Garnish generously with fresh cilantro and a dollop of Greek yogurt for a fresh, tangy contrast.