• Home
  • Recipe Index
  • About Us
  • Contact
Menu

double thyme

Street Address
City, State, Zip
513-307-8919
with Grace and Maddie

Your Custom Text Here

double thyme

  • Home
  • Recipe Index
  • About Us
  • Contact

quinoa vegetarian chili + perfect corn muffins

February 20, 2015 Grace Elkus

There are few pairings in life better than chili and cornbread—especially when it's freezing cold outside. And while many restaurants add chili to their wintertime soup rotation, it's not always of the vegetarian variety.

The good news? Making veggie chili from scratch is simple (3 steps!), satisfying, and endlessly customizable. (You're probably getting tired of us saying that, but the best recipes are ones you can tweak to your own liking!) And while I do have a go-to veggie chili recipe, I decided to branch out and try a new one this week. Man, am I glad I did, because this veggie chili is unbelievably tasty. It's spicy, warming, and packed with flavor—and it freezes well so you can enjoy it all winter. 

What I love about this recipe is the variety of fresh, colorful veggies involved. I typically use onions, bell peppers and celery in chili, but this recipe also calls for carrots, zucchini, and a jalapeño pepper. Oh, and there's quinoa in it! Which makes the whole dish more robust and filling.

Now, onto these corn muffins. I think it was a sign from the cornbread gods that the night I was planning on making veggie chili, Smitten Kitchen posted a recipe for the "perfect corn muffins." I was powerless to her photos of the gorgeous, fluffy muffins—and the results were even better than I expected.

What's unique about these muffins is that you cook a bit of the cornmeal with milk until thickened, giving the muffins an extra tender crumb. Moist and fluffy on the inside with a golden, cracked top, these muffins are truly to die for. It took everything in me not to eat every single one warm from the oven.

If that's not perfection in a muffin, I don't know what is. 

I topped my chili with parsley, avocado, and oyster crackers, but shredded cheese, green onions, or plain Greek yogurt would also be divine. Serve with a warmed and buttered cornbread muffin for the ultimate vegetarian wintertime meal. 

Quinoa Vegetarian Chili

Serves 5 (can be easily doubled)

Ingredients:

  • 1/4 cup quinoa, rinsed (or use a blend—I used a blend of israeli couscous, orzo, and red quinoa)
  • 1/2 cup water
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 small jalapeño pepper, diced
  • 1 carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 (15 oz) can red kidney beans, drained and rinsed
  • 1 1/2 (15 oz) cans diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1-1 1/2 tablespoons chili powder, depending on your taste for spice
  • 1/2 tablespoon ground cumin 
  • salt and black pepper, to taste

Combine the quinoa and water in a  medium saucepan. Cook over medium heat until water is absorbed, about 15 minutes. Set aside. 

In a large pot, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Stir in the garlic, jalapeño, carrot, celery, bell pepper, and zucchini. Cook until vegetables are tender, about 8-10 minutes. 

Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Add the chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm, with toppings of your choice.

Recipe adapted from Two Peas & Their Pod.

Corn Muffins

Makes 6 muffins (can be easily doubled)

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup + 2 tablespoons 2 percent or whole milk
  • 1/2 cup 2% plain Greek yogurt
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons sugar
  • 1 large egg

Heat oven to 425°F. Grease or line a muffin tin with liners.

Whisk together 3/4 cup cornmeal, flour, baking powder, baking soda and salt in a medium bowl.

Combine the milk and the remaining 1/4 cup cornmeal in a medium saucepan set over medium heat. Cook the mixture until it thickens into a batter-like consistency, whisking constantly. As Deb describes it, you'll know it's ready when the whisk leaves a clear line across the bottom of the pan that slowly fills in. Remove from heat.

Add the melted butter, then the sugar, and then the yogurt to the cooked cornmeal until combined. (I did this all in the saucepan, but feel free to transfer to a large mixing bowl). If the mixture is still hot, let it cool for a few minutes. Whisk in the egg. Pour the mixture into the flour mixture and fold everything together until combined. The batter will be very thick, even scoopable. Divide the batter among the muffin cups—it should mound slightly above the rim. 

Bake until tops are golden brown and a toothpick comes out clean, about 13-14 minutes, rotating muffin tin halfway through baking. Let muffins cool for a few minutes, then serve warm. 

Recipe adapted from Smitten Kitchen.

Tags quinoa, quinoa chili, vegetarian chili, corn muffins
← blackberry oatmeal scones shakshuka for two →
logo
Food Advertising by

Subscribe

Subscribe here to receive double thyme posts in your inbox!

We respect your privacy.

Thank you!

As Seen In:

as-seen-in

Most Recent Posts:

Featured
Blueberry Muffins With Crunchy Cornflake Topping
May 25, 2017
Blueberry Muffins With Crunchy Cornflake Topping
May 25, 2017
May 25, 2017
Radicchio Salad With Oranges and Mint
May 15, 2017
Radicchio Salad With Oranges and Mint
May 15, 2017
May 15, 2017
Baba Ghanoush Hummus
May 8, 2017
Baba Ghanoush Hummus
May 8, 2017
May 8, 2017
Thai-Inspired Cabbage Salad
Apr 24, 2017
Thai-Inspired Cabbage Salad
Apr 24, 2017
Apr 24, 2017
logo
Food Advertising by

Instagram snapshots:

View fullsize first meal in the new apartment ✔️
View fullsize we've got your long weekend baking project planned: fluffy blueberry muffins topped with DIY frosted flakes 🙀recipe in bio!
View fullsize toast on brioche 👌
View fullsize feels like summer so we're practicing our party tricks 🥝🍍☀️
View fullsize that's a crunchy, buttery, salty-sweet cornflake topping 🙋🏻🙋🏻recipe for blueberry cereal muffins coming next week!
View fullsize soufflé omelettes (soufflettes?) > cloud eggs, always 🍳 [this one's topped with sautéed kale, mushrooms, and basil]
View fullsize cara cara oranges are 🙌 so we made them the star of this wilted radicchio salad. link in bio! 🥒🍊🌿
View fullsize if you're gonna make bread, make pita. 5 ingredients + so fun to watch it puff. pairs well with everything 🙌

Twitter thoughts: 

  • double thyme
    New recipe from double thyme for 05/26/2017 - https://t.co/21AGgk6Ele
    May 26, 2017, 7:04 AM
  • double thyme
    New recipe from double thyme for 05/16/2017 - https://t.co/ApqFrnWw97
    May 16, 2017, 7:05 AM
  • double thyme
    New recipe from double thyme for 05/09/2017 - https://t.co/pph8v5HLOO
    May 9, 2017, 7:04 AM
my foodgawker gallery
tastespotting
bham-bloggers

Monthly Archives:

  • May 2017 (3)
  • April 2017 (2)
  • March 2017 (2)
  • February 2017 (3)
  • January 2017 (6)
  • December 2016 (3)
  • October 2016 (2)
  • September 2016 (1)
  • August 2016 (2)
  • July 2016 (1)
  • June 2016 (1)
  • April 2016 (3)
  • March 2016 (3)
  • February 2016 (3)
  • January 2016 (1)
  • December 2015 (3)
  • November 2015 (1)
  • August 2015 (1)
  • July 2015 (1)
  • June 2015 (3)
  • May 2015 (4)
  • April 2015 (4)
  • March 2015 (7)
  • February 2015 (8)
  • January 2015 (9)
  • December 2014 (9)
  • November 2014 (13)
  • October 2014 (20)
  • September 2014 (20)
logo
Food Advertising by
You must select a collection to display.

Powered by Squarespace. View Our Privacy Policy.