Tag Archive for vegan chili

Quinoa, Black Bean, Butternut Chili

I tend to cook with the seasons. That means I like to eat ingredients when they are seasonally available; which means fresh greens and fruit in the summer, heartier winter vegetables in the winter.

a, Black Bean, Butternut Chili

It’s been a long, hot summer here in Vancouver, with very little rain. It’s only just over the last few days that we’ve started to feel a change in the weather, and have been happy to see some badly-needed rain.

One of the things I love most about living here is our beautiful, warm falls. You can pretty much count on there being beautiful weather well into October.

So while Starbucks may be already pimping out the PSL, I’m going to try to enjoy the last bit of summer for a while.

However, I am turning to warmer recipes these days, now that it’s cooled down enough for me to turn on my oven. I’m loving my French Enamel cookware (I am lucky enough to now own TWO Staub Cocottes), which are busy these days making up pots of beans and soups and stews.

Even before I was a vegetarian, I made my chili without meat. I just don’t think it needs it, simply put. Chili, made with beans, especially, is so meaty and full of protein already. It really fills you up.

The spin on this one includes one of my favorite fall ingredients: butternut squash. It also includes and extra dose of protein in the form of quinoa.

It’s a little sweet, a little spicy, very warming and oh-so-filling. You can make this in your French Enamelware, or in your slow cooker.

Vegan Chili

Quinoa, Black Bean, Butternut Chili



  • 1 medium onion
  • 5 cloves garlic
  • 1 small can tomato paste
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 4 c vegetable stock
  • 1 can black beans, drained
  • 1 smallish butternut squash
  • 1 large (14-oz) can of diced tomatoes
  • 1 c uncooked quinoa
  • 1/4 c chopped cilantro


  1. Heat your dutch oven over medium heat, and add a couple tablespoons of oil. Dice up the onion and add it to the pot. Season and stir well. Allow onions to sweat out for 5-10 minutes, until soft.
  2. While the onions are cooking, cut the butternut squash in half, and peel. Scoop out the seeds, then cut into 1″ dice.
  3. Finely dice the garlic and add it, stirring, just until fragrant. Now add all the spices and stir well so that they coat the onions and garlic.
  4. Now add the squash, and stir well. Cook for 5 minutes or so more, allowing the edges to soften and pick up some colour.
  5. Now add everything else, stir well, and taste for seasoning. Allow to simmer, partially covered, on top of the stove for about 20-30 minutes, until the squash is soft and everything is thick and comes together.
  6. Before serving, taste and see if it needs more salt or heat. Stir in most of the cilantro, reserving a few leaves for garnish. Garnish with a sprinkling of cilantro, and slices of avocado, if you wish.



Adventures in Vegetarianism { Vegetarian Chili }

I stopped eating meat as of January 1.

At first, it started as a kind of a lark–I thought I’d do it just for the month of January, and see if I could do it. But then February rolled around, and I am still not eating meat.

Big ol’ pot of Vegetarian Chili in my old faithful slow cooker.

This is not my first foray into meatlessness. Eight or so years ago, before I got pregnant, I was a vegetarian for about a year and a half.  I should also say that I am still eating fish, which technically makes me a Pesco-Vegetarian, and in some people’s eyes, no vegetarian at all. The thing is, I could maybe give up bacon, but don’t ask me to give up sushi.

My reasons for doing this are not complex. I don’t belong to PETA. I don’t think it’s inherently wrong to eat meat. I haven’t been a big red meat eater for some time, now (I feel like it doesn’t really agree with me), so I’m mostly giving up chicken. I’m doing it in an attempt to eat a more healthy diet, with more vegetables and alternate sources of protein. This also leads to eating less processed foods, like lunch meat.

Still, it presents a few interesting challenges. First of all, I’m not a fan of tofu. It’s bland, and it seems like no matter how I cook it, it’s still bland. That’s not to say I don’t eat it, because I do, but I don’t think I’ve ever said “mmmm! that was some tasty tofu!” Many of the meat alternatives that are made from tofu are similarly bad, like the “turkey” and the “bacon.” Second, I live with a small carnivore, whose favourite food is bacon. And pepperoni pizza. The good news there, is that he’s still young enough that I can trick him with meatless alternatives, “chicken” nuggets, veggie ground round, veggie burgers, etc. In fact, just the other night he said to me “mmmmm! this is a good hamburger!” when in fact, he was eating an Yves Veggie Burger.

So, it’s an interesting challenge, but it looks like I might be up for it for a little while longer…

One of my favourite lazy recipes, vegetarian or not, is Vegetarian Chili. I don’t even measurements for this recipe, just some guidelines, that’s how lazy it is. Basically, throw everything into a crock pot, turn it on, and let it do its thing for about 6 hours on low. In my house, this equates to throwing everything in before I leave the house in the morning, and letting it stew away until I get home around 3:30 or 4.

Vegetarian Chili


  • 1 large (28 oz) can of chopped tomatoes
  • 1-2 cans (15 oz) of beans (kidney, pinto, or black, or some combination thereof)
  • 1 Onion, chopped
  • 3 Cloves garlic, minced
  • 1-2 bell peppers (any colour, although green is probably the prettiest for this recipe, but red will make it sweeter), chopped into 1 cm squares
  • 1 chipotle pepper in adobo sauce, chopped fine (maybe not if you have kids)
  • Spices: chili powder, cumin, salt and pepper to taste
  • 1/2 can of tomato paste


  1. In a medium frying pan, heat a little oil and butter. Add the onion and saute on med-low heat for about 10 minutes. Add the garlic and give it another couple of minutes.
  2. Transfer the works to the crock pot.
  3. Drain and rinse the beans and add them. Do not drain the tomatoes, and add them.
  4. Add the peppers and spices.
  5. Turn on low and cook for 6 hours. Add the tomato paste at the end as needed to thicken, and let it cook for another half hour or so.
  6. Serve in bowls, topped with sour cream and grated cheese. You can make cornbread to accompany if you like.

Cornbread (Better Homes and Gardens)

  • 1 cup flour
  • 1 cup cornmeal
  • 2-4 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup oil

Add ons: I sometimes add in grated cheddar cheese, minced scallions, or you could put in tiny pieces of jalapeno.

How to:

  1. In a bowl, stir together the dry ingredients.
  2. In a separate bowl, beat the eggs, milk and oil together.
  3. Add wet to dry and mix until just incorporated.
  4. Pour into a greased 9x9x2 square pan and bake at 425 degrees for 20-25 minutes.