Vegan Chilli

A hearty chilli is always a winner

 

Servings: 4

Total Time: 45 minutes

 

Ingredients: 

  • 2 28oz cans of fire roasted diced tomatoes, divided
  • 1 large carrot
  • 1 cup parsley leaves and tender stems, loosely packed
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce), plus more to taste
  • 1 large white onion
  • 1⁄2 green bell pepper
  • 1⁄2 red bell pepper
  • 2 tablespoons olive oil
  • 1 15oz can crushed tomatoes, fire roasted if possible
  • 1 15oz can (spiced) red kidney beans, drained
  • 1 15oz can black beans, drained
  • 1⁄2 cup dry quinoa
  • 1 tablespoon each chili powder and garlic powder
  • 1 teaspoon each onion powder, cumin and oregano
  • 1 1⁄2 teaspoons kosher salt, plus more to taste
  • 1⁄4 teaspoon ground black pepper
  • Garnishes: Pickled Jalapenos (or Pickled Onions), Vegan Sour Cream, lime wedges, sliced radishes

 

Method:

    • In a blender, blend the one can of diced tomatoes, parsley, Worcestershire sauce, and adobo sauce until fully combined.
    • Dice the onions, carrot and pepper. In a large pot, heat the olive oil over medium high heat. Add these and sauté for about 6 to 7 minutes until tender.
    • Carefully add the blended vegetables, the second can of diced tomatoes, the crushed tomatoes, drained beans, quinoa, spices, kosher salt, and 1⁄2 cup water.
    • Simmer gently for 25 to 30 minutes until the quinoa is tender and cooked through, stirring occasionally. Taste and add additional salt and adobo sauce as desired (we added 1 teaspoon adobo sauce and 1⁄4 teaspoon kosher salt).