Quinoa and Bean Chili

Here’s another recipe for delicious vegan chili that is like the classic we grew up eating. Quinoa and beans provide lots of protein and the quinoa gives a “meaty” texture that is amazing & thickens the chili too.

Give it a try. It’s Bridget’s favorite!

Ingredients:
-1-2 Tbs olive oil
-1 onion chopped
-1 green bell pepper chopped
-2 cloves garlic minced
-1 8oz can tomato sauce
-2 Tbs chili powder
-1/2-1 Tbs ground cumin
-1 tsp ground oregano
-1 tsp salt or to taste
-1/4 tsp cayenne pepper or to taste (I used less)
-1/4 c quinoa
-1/2 c veggie stock or more to achieve desired consistency
-4-5 cans light red kidney beans drained
(I smashed two cans worth of beans in a separate bowl before including. This makes the chili thick & creamy.)

Directions:
-heat the oil in a large pot on medium high then sauté the onions & peppers until soft
-add the garlic and sauté another minute
– add the tomato sauce, spices, quinoa, stock, and beans
-stir and bring to a boil/ once boiling, turn down the heat and allow to simmer, adding more veggie stock as needed.
– I let mine simmer for around an hour. Once it’s slightly thinner than the consistency I want, I put the lid on and cook a bit longer to let all the flavors blend.

I liked this chili even more the next day. You know how chili is!

Serve a nice bowl of chili or make a frito pie topped with vegan cheese and avocado or on your veggie dog or vegan loaded nachos. It’s delicious.