Best Ever Vegan Chili
Ingredients
- 1 Tbsp Oil
- 8 Cloves Garlic (Minced)
- 1 Onion (Chopped)
- 1 Red Bell Pepper (Chopped)
- 1 Jalapeño (Chopped)
- 1 Tsp Salt (To Taste)
- 1/4 Tsp Pepper (To Taste)
- 1 Tbsp Cayenne Pepper
- 4 Tbsp Chili Powder
- 1 Tbsp Cumin
- 4 Tomatoes (Cubed)
- 28 oz (795g) Crushed Tomatoes
- 4 Cups (960mL) Vegetable Broth
- 2 Cups (480mL) Water
- 1 1/2 Cups (255g) Quinoa (Rinsed)
- 1 Cup (175g) Red Kidney Beans (Drained)
- 1 Cup (175g) Pinto Beans (Drained)
- 1 Cup (170 g) Black Beans (Drained)
- 1 Cup (175g) Corn (Fresh or Frozen)
- 1 Tbsp Lime Juice
- 1 Tsp Dried Oregano
- 1 Tbsp Fresh Cilantro
- 1 Avocado
Preparation
Preheat a large, deep sided pot over a medium heat.
Add the oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin to the pan.
Sauté until the onion turns translucent (approx 5-6 minutes).
Add the tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
Place the lid on the pot, reduce the heat, and simmer for 25-30 minutes.
Add the corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
Allow to cool for at least 4 minutes. Serve topped with avocado and cilantro.
Enjoy!
