Nearly everyone loves chili, and this thick, chunky version is loaded with three different types of beans, as well as protein-rich quinoa.
Be sure to include plenty of sides: cashew sour cream, chopped spring onions, cilantro, lime wedges and vegan cheese. If you prefer to cook without oil, sauté the onions and garlic in a tbsp or two of water.
Serves 8 to 12
1 cup red quinoa
2 cups vegetable stock
2 tsp extra virgin olive oil
1 large onion, diced
2 cloves garlic, minced
1 28-ounce can organic crushed tomatoes (one to try: Muir Glen Fire Roasted Crushed Tomatoes)
425g can diced tomatoes
425g can cannellini beans, drained and rinsed
425g can black beans, drained and rinsed
425g can kidney beans, drained and rinsed
2 cups frozen corn kernels
1 tbsp ground cumin
2 tsp ground chili powder
1/2 tsp kosher salt
1. In a medium saucepan, combine the quinoa and vegetable stock. Bring to simmer over medium heat, cover, reduce to low, and simmer for 18 to 20 minutes, until the quinoa has “burst” and the white germ has spiraled out. Turn off heat and let sit, covered, for 5 minutes to allow the rest of the liquid to absorb.
2. Meanwhile, in a large, heavy Dutch oven or saucepot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes or until softened. Add the garlic and sauté, stirring constantly, for 30 seconds. Add the tomatoes, beans, corn, cumin, chili powder and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 15 minutes.
3. When the quinoa is finished, stir it into the chili. Serve hot, with toppings.