This Vegetarian Ancho Chili is made with a fluffy, protein-rich quinoa and a smokey ancho chile sauce. I like to serve it with crunchy bell peppers, creamy avocado, juicy corn kernels and a handful of scallions. It has become a fast favorite in my house!
Vegetarian Ancho Chili Recipe
Serving Size: 4 (~400 calories with avocado garnish)
Ingredients
chili
3/4 cup quinoa, dry
1 1/2 cup water
1 ancho chile, stem and seeds removed
1 medium carrot*, diced
1 celery stalk*, diced
1 medium yellow squash*, diced
1 green pepper*, diced
1 medium shallot, diced
2 cups vegetable stock
2 cup diced tomatoes, fresh or canned
1 tablespoon organic butter (or olive oil)
1/2 cup cashews
1 tablespoon cumin
1/2 tablespoon curry
garnish
1 – 2 medium scallions, diced
1 avocado, pitted, peeled, cubed
2 ears fresh corn, kernels removed
handful of parsley*, roughly chopped
(* Buy organic, if possible. Learn more here.)
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Quinoa – Quinoa (KEEN-wah) is actually not a grain but a type of seed. It provides a complete protein, making it a popular staple in veggie-focused diets. Quinoa contains ~6 grams of protein per 1/4 cup serving. Health beauties often swap in quinoa for rice in many recipes. Learn more here.
Directions
Place quinoa and water into a pot. Bring water to a boil and then reduce flame to a simmer until water evaporates and quinoa fluffs nicely with a fork. Set aside.
In a separate pot, add vegetable stock and the ancho chili. Simmer until soft. Then pour the vegetable stock and ancho chili reduction into a blender. Purée until smooth. Set aside.
Meanwhile, place butter, shallot, carrot and celery into a large skillet over medium heat. Add yellow squash and half of green pepper. Sauté until just soft. Remove from heat. Take half of the mixed vegetables and add them to the ancho chili reduction in the blender. Puree ingredients until well combined, but slightly chunky.
In a pot over medium heat, combine quinoa, mixed vegetable and ancho chili puree, remaining mixed vegetables and the diced tomatoes. Toss in cashews and spices. When hot remove from pot and serve. Garnish with a combination of avocado, fresh corn, scallion and parsley. Serve up in a hearty bowl for Gameday!
More healthy recipes
You might also appreciate these feel-good, cleanse friendly recipes.
- Creamy Vegetable Soup (without the cream)
- 6 Detox Smoothie Recipes
- More Quinoa Recipes with Vegetables
Learn more
You might also appreciate this article: (Thankfully) There’s More To Cleansing Than Drinking “Just Juice”
