For those really busy days, it's always nice to have a delicious and comforting recipe that you can whip up quickly and easily. This vegan chili recipe is pretty straightforward - everything you need is probably in your kitchen right now or you can find right away at your grocery store.
Serves: 4 to 6
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
- 1 can (6 oz) tomato paste
- 1 large sweet pototo, diced (leave the skin on for added nutrients)
- 1 cup dry quinoa
- 1 onion, diced
- 5 - 6 garlic cloves, minced
- 1 tablespoon olive oil
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- a few dashes of garlic powder
- a few dashes of onion powder
- himalayan salt to taste
- 4 cups (32 oz) water or vegetable broth, + more as needed
- avocado, cilantro and/or diced onion, for garnish (optional)
Instructions
- In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes).
- Add garlic, cook for another minute or so.
- Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly.
- Add tomatoes, liquids, beans and sweet potato, stir until combined.
- Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally.
- Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
- Serve with any garnish you like.
- Enjoy!
