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Red Curry Quinoa Chili

5 servings at $2.25 each.

  • 1 1/2 tablespoons olive oil

  • 1 lb plant-based protein -- I use Impossible brand. 

  • 1 tablespoon minced garlic

  • 1 1/2 cup diced red onion

  • 4 tablespoons red curry paste

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 6oz coconut milk

  • 1 can chickpeas, drained

  • 1 can (14.5 oz) crushed tomatoes, drained

  • 2 cups veggie broth

  • 1 cup cooked tri-color quinoa

  • 1/3 cup fresh chopped cilantro

  • sea salt & pepper to taste

  • Garnish​

    • jalapeno

    • lime

Set a nonstick skillet on medium heat and add 1/2 tablespoon of olive oil.  Add the plant-based protein, and brown. This stuff can burn easily, so keep an eye on ti.  Set the chopped patties in a bowl and place the skillet back on the heat.


Add 1 tablespoon olive oil, garlic, and red onion.  Cook until the red onion turns brown and translucent and be careful NOT to burn the garlic.


Add red curry, chili powder, and smoked paprika.  Cook for about 2 minutes until it is very fragrant.


Add the chickpeas and stir it up for 2 minutes.


Add crushed tomatoes, coconut milk, veggie broth, quinoa, and cilantro.  Mix everything together, reduce heat, and bring to a simmer.  Cover and cook for 15 minutes.