Before I share this gluten-free chili recipe, I have a question.
Did you know that nearly half of the U.S. population is now open to eating a meatless meal between some and all of the time?
Wow, we have come a long way. And for you newbies, always remember becoming vegan doesn't happen overnight. Take it one day at a time and before you know it, you will be reaping all the benefits of a plant-based diet.
For many years we have been receiving confusing and misleading messages from everyone involved in nutrition including scientific studies funded by big business, advertising, doctors and even our government.
For example, the number one cause of death is coronary disease. If the world had access to healthy plant-based food and were educated about the connection between food and disease, coronary disease could be cut in half. Dr. Caldwell Esselstyn says we could actually eradicate heart disease with healthy plant-based nutrition.
At any rate, check out these new statistics. They are very encouraging, and I am so proud of all of you who are trying to live a healthier and more compassionate life in 2014. Thanks for being part of our community. Now on to food.
It was announced this week that the The Red Hot Chili Peppers will be performing at Super Bowl 2014.
So, as a homage to them, I created this delicious Red Hot Chili Pepper Chili. Well, its not really hot but it is spicy and a perfect meal for a Super Bowl Party. This would also make a wonderful family meal.
If the kids don't like too much spice, just cut the chili powder in half and leave out the cayenne pepper.
Don't worry about those roasted poblano peppers because they are usually mild. Roasting them brings out the fruitier flavors of the peppers and adds a sweetness to the gluten-free chili.
Hope you enjoy this high protein, plant-based, gluten-free chili as much as I did. Wishing you a peaceful, compassionate week.
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Thanks for stopping by and hope you have a peaceful and compassionate day.
Gluten-Free Chili with Quinoa, Black Beans & Corn Recipe
- 1 teaspoon olive oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 cup uncooked quinoa
- 26 ounce carton of crushed tomatoes
- 8 ounce carton of tomato sauce
- 1 cup water (+ more as needed)
- 1 15 ounce carton of organic black beans, rinsed well to remove starch
- 1½ cups of frozen organic corn kernels
- 2 roasted, peeled poblano peppers, chopped *
- ½ teaspoon smoked paprika
- 2 teaspoons chili powder
- light sprinkle of cayenne pepper
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon fresh ground black pepper (or more to taste)
- Saute chopped onions in olive oil in a medium saucepan. When they become translucent (about 3-5 minutes) add garlic, paprika, chili powder, cayenne, salt and pepper and cook for another 2 minutes.
- Add crushed tomatoes, tomato sauce and water to onion mixture and bring to boil.
- Add quinoa, bring to boil and than simmer on low for 30 minutes. Adding more water if needed.
- Taste and season with more salt, pepper, chili powder if needed.
- Add corn, black beans and chopped poblano. Bring to boil and simmer on low heat and cook for another 10 minutes. Keep adding more tomato sauce or water if needed to thin it out.
- Serve in large bowls and top with diced avocado and fresh cilantro.
11 thoughts on “Gluten-Free Chili with Quinoa, Black Beans & Corn”
An outstanding share! I’ve just forwarded this onto
a colleague who had been conducting a little homework on this.
And he actually bought me lunch due to the fact that I
stumbled upon it for him… lol. So let me reword this….
Thank YOU for the meal!! But yeah, thanks for spending the time to talk about this matter
here on your web site.
Are the beans in this recipe precooked?
Yes Adam – I used a carton of cooked black beans – I will note that in recipe – thanks
Making this for friends coming over on July 4th! Can’t wait to try it out!! Many thanks for this and all your other recipes!!
Thanks for sharing Lark and have a happy 4th of July!
Very informative article! I fully agree with this standpoint. The subject is disclosed and the report is very higher quality. The advice was useful to me personally. The topic is important, I expect books from you.
Thanks Chris for stopping by & I am working on that book!
I was out of chili powder, so I subbed creole seasoning, added A LOT of cayenne and paprika. I love heat! It was so delicious! Thanks for another awesome recipe 😉
Love that idea Carina because I love spice. Thanks for sharing and for being part of our healthy community! Nancy
Being Vegan and then finding out I am not on Coeliac but also have a extreme intolerance to Soy was, well, devastating. Finding pages like this though, really helped to lift my spirit. Thank you so much for sharing your wonderful recipes.
Thank you Toni for stopping by and your kind words.