veggie chili

There’s nothing quite like a hearty bowl of chili to take the chill off a winter evening. As we burrow even further into winter, consider this recipe for your arsenal. As opposed to our equally delicious seasonal pumpkin chili, this recipe is a play on the tomatoey base and smokey spices of a traditional chili… without the meat! Not only is it easy to make, but a huge batch of it is perfect for leftovers all week long. You can even freeze it in individual servings, to defrost and enjoy on days when you just don’t have time to cook. Packed chock full of healthy vegetables and plant proteins, this chili is sure to please.

Vegetarian Chili

serves 8

Ingredients

1 Tbsp. olive oil
2 onions, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 Tbsp. cumin
2 Tbsp. ground coriander
1 tsp. cayenne pepper
1 6-ounce can organic tomato paste
2 cans (15.5 ounces each) kidney beans
1 can (15.5 ounces) black beans
1 can (15.5 ounces) whole, peeled tomatoes
1 cup uncooked quinoa
salt to taste 

Garnish (optional): shredded cheese, chopped scallion tops, hot sauce, sour cream 

Method

Heat the olive oil over medium-high heat in a heavy stockpot. Add the onions and peppers and about two teaspoons of salt. Sauté until the onion turns translucent and begins to brown in places.

Add the garlic and spices. Cook until fragrant, 1-2 minutes. Add the tomato paste and stir to combine. Rinse the beans and add them to the pot. Open the can of tomatoes and, with a pair of kitchen shears, cut them up a bit. (You could also use crushed or chopped tomatoes, but with whole tomatoes, you always know what you’re getting!) Simmer for 10 minutes.

Add the quinoa. Simmer for 30 minutes, or until the quinoa is cooked through and the peppers are tender. Season to taste with salt. Serve garnished as you prefer!

Image: Rooey202