If you read my post about vegetarian power bowls, you know I love a good meatless meal. While I usually opt for plant-based foods, with the occasional chicken here and there, I have recently taken a pledge to go full-on vegetarian after watching “What The Health.” Luckily, Pinterest is jam-packed with bottomless veggie and vegan recipes.
When the weather cools down, chili is my absolute favorite thing to make. It’s healthy, it’s filling, it’s comforting and there is always (like, always) leftovers. I have tried a handful of different vegetarian chili concoctions via Pinterest, but eventually ended up crafting my own by taking a few ingredients from each recipe I tried, and adding what I thought was missing. It’s full of protein, it’s meatless and it screams fall (five stars in my book).
This chili is meant to be savored on the couch (or rug) with candles burning, blankets draped over you and a good movie playing in the background. Enjoy!
2 cups cooked quinoa
1 tbsp olive oil (I usually just drizzle and wing it)
3/4 of a large yellow onion, chopped
5 cloves of garlic, minced
1 regular size can of black beans
1 regular size can of pinto beans
1 regular size can of red kidney beans
2 (14.5 oz) cans of diced tomatoes
1 (15 oz.) can of tomato sauce
14.5 oz. of vegetable broth (I buy the organic boxed broth, instead of canned)
1 (7 oz.) can of green chiles
2 1/2 tbsp chili powder
2 tsp cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1 tsp turmeric
1/2 tsp sugar
1/2 tsp ground coriander
1/8 tsp cayenne pepper
Pink himalayan salt to taste
1 cup fresh corn
Juice from half of a medium size lime
Plain greek yogurt
Heat the olive oil in a large pot, add in the onion and garlic and sauté for 4 minutes on medium heat. Add in the cooked quinoa, tomato sauce, diced tomatoes, veggie broth, green chiles and spices. Bring the chili to a boil, reduce heat and allow to simmer for 30 minutes (covered). Add in the corn, beans and lime and allow to heat through for an additional 5-10 minutes. And that’s all folks, it’s done.
Garnish with all of your favorite toppings and serve warm.
This recipe makes a lot of chili. I usually freeze the leftovers in individual serving sizes so it’s easy to defrost for a quick meal. Happy fall, ya’ll.