Low-FODMAP Vegan Quinoa Chili
A warming bowl of spices and vegetables with quinoa and chickpeas
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