A fully flavored vegan chili with an added boost of quinoa. —Mary
1 hour 40 minutes
large yellow onion, peeled and finely chopped
sticks celery, large dice
red pepper, large dice
cloves garlic, minced
ground black pepper
1 1/2 teaspoons
can green chilis, drained
can red kidney beans, drained and rinsed
can black beans, drained and rinsed
can crushed tomatoes
In This Recipe
Heat the oil in the Dutch Oven add the onion, sprinkle over the salt and cook on a medium/low heat until translucent.
Add the celery, red pepper and garlic, cook for another 5 minutes or so.
Sprinkle over the black pepper, cumin, chili powder, smoked paprika and green chilis if using. Stir well to combine and smell the aroma!
Pour in the red and black beans, tomatoes and stock. Bring to a boil, turn down to a simmer, partially cover the pot and cook until the vegetables are tender, about 15 minutes.
Stir in the frozen corn which will cook almost instantly in the heat of the dish.
Meanwhile cook the quinoa.
Place 1 cup of quinoa in a saucepan and add 2 cups of cold water. Cover the pot, bring to a boil, turn down to a simmer and cook until the quinoa has absorbed the water, about 10 minutes. Remove from heat.
Stir the quinoa into the chili. Serve with toppings such as vegan sour cream, fresh cilantro, vegan shredded cheese, avocado and green onions.