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Prep time
15 minutes
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Cook time
1 hour 40 minutes
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Serves
8
Author Notes
A fully flavored vegan chili with an added boost of quinoa. —Mary
Ingredients
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2 tablespoons
olive oi
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1
large yellow onion, peeled and finely chopped
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1 teaspoon
kosher salt
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3
sticks celery, large dice
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1
red pepper, large dice
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3
cloves garlic, minced
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1 teaspoon
ground black pepper
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1 1/2 teaspoons
ground cumin
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1 teaspoon
chili powder
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1 teaspoon
smoked paprika
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1, 4oz
can green chilis, drained
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2, 15oz
can red kidney beans, drained and rinsed
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1, 15oz
can black beans, drained and rinsed
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1, 24oz
can crushed tomatoes
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2 cups
vegetable stock
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1 cup
frozen corn
Directions
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Heat the oil in the Dutch Oven add the onion, sprinkle over the salt and cook on a medium/low heat until translucent.
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Add the celery, red pepper and garlic, cook for another 5 minutes or so.
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Sprinkle over the black pepper, cumin, chili powder, smoked paprika and green chilis if using. Stir well to combine and smell the aroma!
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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.
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Stir in the frozen corn which will cook almost instantly in the heat of the dish.
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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.
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Stir the quinoa into the chili. Serve with toppings such as vegan sour cream, fresh cilantro, vegan shredded cheese, avocado and green onions.
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