Vegan Chili Recipe

RECIPE
Vegan Chili

Ready in 45 mins -1 hr

Serves 6-8 people

Ingredients

• Olive oil

• 1 Cup Quinoa 

• 3(15 oz) canned black beans, drained

• 1 (28 oz) Muir Glen Fire Roasted Crushed Tomatoes

• 1 (14 oz)Muir Glen Diced Fire Roasted Tomatoes 

• 2 (15 oz) can of black beans, drained

• 1(15 oz) can of cannellini beans

• 1 (15 oz) can of red kidney beans

• 1 (6 oz) Muir Glen Tomato Paste 

• 1 (15 oz) can of corn

• 1 onion diced

• 2 tbsp minced garlic

•  1 ½ tbsp chili powder

• 1  ½ tsp cayenne pepper

• 1 tbsp dried oregano

• 1 tbsp dried basil leaves

• 1 tsp salt

• 1 tsp black pepper

• 1 tbsp red wine vinegar

Preparation

1. Cook quinoa in a pot. 

2. In a separate pot add enough olive oil to grease the pan.  Then add onion and garlic. Stir occasionally. Cook on medium -low heat until translucent and fragrant abt 3-5 mins

3. Add black beans, cannellini beans, kidney beans, and corn.  Then add all the canned tomatoes. Mix together. 

4. Add quinoa and stir.

5. Add salt, pepper, chili powder, cayenne pepper, oregano, basil, and red wine vinegar

6. Add tomato paste, start with 1-2 tbsp , then stir.  Add more if you prefer thicker chili. 

7. Leave on low temp and let simmer for 30 mins.  Then Bon Appetit!

Tips

For more flavor add celery (this applies to any recipe with meat ;)

Add jalapeños if you have a spicy tongue like me!

The longer you let it simmer, the more flavor it gets. Just be careful it doesn’t stick to your pot, so stir occasionally

Toppings

Sour cream/ Tofutti sour cream (if your sticking to a vegan diet)

Cheese/ vegan cheese

Jalapeños

Avocado slices

Tortilla chips