This vegan chili is perfect for the cold winter day. It looks like a lot of ingredients, but most of them you will have sitting in your cabinet, so don’t get overwhelmed by the ingredients list. This recipe has become a family favorite for us!
- 1 can – organic diced tomatoes
- 1/4 cup – organic tomato paste
- 1 can – organic black beans
- 1 can – organic kidney beans
- 1 liter – vegetable stock
- 1 cup – uncooked quinoa (rinsed)
- 1 tsp – olive oil
- 2 heaping tbsp – chili powder
- 1 tsp – oregano
- 2 tsp – cumin
- 2 tsp – salt
- 1/4 tsp – cayenne pepper
- 4 whole spring onions (leave a small amount to garnish)
- 3 cloves garlic
- 3 tbsp – fresh cilantro (2tbsp for chili,1 tbsp for garnish)
- 1 green bell pepper
- 2 jalapeños (deseed to decrease spice)
- 1 ripe avocado
- Combine diced tomatoes, tomato paste, vegetable stock and rinsed quinoa in a large stock pot. Let the mixture simmer with the lid on while you prepare other ingredients.
- Chop bell pepper, spring onion, jalapeños, garlic and cilantro.
- Heat 1 tsp olive oil in a pan and sauté bell pepper, spring onion, jalapeños, garlic and cilantro for 2-3 minutes.
- While the fresh ingredients are sautéing add the spices (oregano, cumin, chili powder, and cayenne pepper) to the large stock pot. If you do not like spicy food, leave the cayenne pepper out.
- Rinse your black and kidney beans. Rinsing canned items can reduce the sodium content by up to 50%!
- Once the beans are rinsed, add them to the large stock pot along with the sautéed ingredients.
- Stir all the ingredients together, cover with lid, and let simmer for 45 minutes.
- Add water or vegetable stock as needed if the chili starts to dry out.
- Garnish with additional spring onion, cilantro and avocado once ready.
Note: If you are not vegan, add a dollop of greek yogurt instead of the traditional sour cream for a healthy alternative and great flavor!