Vegan Chilli Via
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)
- 1 tbsp lime juice
- 1 tsp dried oregano
- 1 tbsp fresh cilantro
- 1 avocado
- preparation
- 1. preheat a large, deep sided pot over a medium heat.
- 8. enjoy!?
- nutritional info
- per serving)
- sodium: 811mg (35%)
- vitamin c: 47%
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!?
Nutritional info
Per serving)
Calories: 210
Total fat: 1
Saturated fat: 0
Cholesterol: 0mg (0%)
Sodium: 811mg (35%)
Carbohydrate: 41g
Of which sugars: 9
