low-FODMAP Vegan Quinoa Chili

Written by themindfulpeanut on April 13, 2022. Posted in Recipes.

Low-FODMAP Vegan Quinoa Chili

A warming bowl of spices and vegetables with quinoa and chickpeas

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 Carrot diced
• 1 Red Capsicum diced
• 1 Zucchini diced
• 1 Red Chili *optional
• 2 tsp Cumin
• 1 tsp Smoked Paprika
• 1 tsp Chili Powder
• 400 g Diced Tomatoes
• 100 g Quinoa
• 200 g Chickpeas 1/2 standard tin
• 250 ml Veg Stock or Water
• Vegan Sour Cream and Chives, for topping optional

Instructions

 

• In a large stock pan over medium heat, saute diced vegetables for 5 minutes.
  1 Carrot, 1 Red Capsicum, 1 Zucchini, 1 Red Chili
• Add in spices to coat vegetables, saute an additional few minutes.
  2 tsp Cumin, 1 tsp Smoked Paprika, 1 tsp Chili Powder
• Add in tinned tomatoes, quinoa, chickpeas, water or stock – bring to a boil and then allow to simmer for at least 30 minutes.
  400 g Diced Tomatoes, 100 g Quinoa, 200 g Chickpeas, 250 ml Veg Stock or Water
• Top with vegan sour cream, chives or yoghurt, if desired.
  Vegan Sour Cream and Chives, for topping