Vegan Chili Recipe

Posted by in Cooking, Lunch/Dinner, Soup, Super Bowl Sunday | 0 comments

 

 

 

 

 

 

adsc_0108
 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

There are many recipes that should be considered staples in your cooking routine…

 

 

One, …is vegan chili!

 

 

While I was never a chili person before, nor am I today even a “bean” person, but I love this recipe for vegan chili packed with veggies and quinoa!

 

 

 

 

dsc_0146

 

 

 


 

What I love about chili is that all of the ingredients are accessible, affordable, and the entire recipe takes minimal cooking experience. Simply throw all the ingredients together and let the ingredients combine for as long as you can. What’s even more fab about this recipe?! You can make it even more nutrient dense by throwing in whatever veggies you like, make it in bulk to enjoy throughout the week, and even freeze it for later use. 

 


 

 

 

 

Packed to the max with veggies and flavor, with a hint of fire.. 

 

You can’t lose with this classic vegan Chili recipe!

 

 

 

  

 

 

dsc_0156 

 

 

Why this recipe rocks:

 

Easy

Minimal ingredients

Affordable

Filling

Fun

Can be made in bulk

Nutrient dense!

 

 

 

 

 

 

dsc_0108

 

 

 

dsc_0140

 

 

 

dsc_0120

 

 

 

dsc_0136

 

 

Classic Vegan Chili with quinoa, bell pepper and more!

 

 

 

 

Yields 6 bowls

Vegan Chili Recipe

30 minPrep Time

25 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 can black beans
  • 1 can Red Beans
  • 2 tbsp garlic
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 cup quinoa
  • 2 tsp vegan Worcestershire
  • 1 tsp liquid smoke
  • Follow Your Heart vegan sour cream (as desired)
  • 1 large yellow bell pepper
  • 1/2 white onion (diced)
  • 1 cup avocado
  • 1 large can organic crushed tomatoes
  • 2-3 tbsp cilantro
  • - 2 chipotle peppers in adobo sauce
  • - 1 package Sweet Earth Foods faux beef crumbles
  • 1/2 cup Follow Your Heart vegan cheese
  • 1 jalapeno (diced)

Instructions

  1. in a pan heat garlic with olive oil and cook until fragrant. Add the onions, liquid smoke, Worcestershire, cumin and chili powder and cook till clear, then add the peppers, diced chilis in adobo sauce, spices. Cook for 5 minutes. Now add savory grounds. (cook for an additional 5)
  2. Rinse all of the beans to remove excess sodium and then throw them in a large pot on medium heat with the crushed tomatoes and precooked quinoa. Now add the onions and peppers to the large pot. As everything begin to simmer add the cilantro to the pot. For the best flavor let simmer for a few hours. To serve top with white onion, fresh tomatoes, avocado, cheese, jalapeños and sour cream!
Cuisine: Lunch/Dinner | Recipe Type: Chili

Notes

I cooked my quinoa in advance. Simply rinse, and then throw into a pot with water. Wait til the little tails come out to remove from heat.

You can place the chilis in adobo sauce in the food processor if you don't want to dice them by hand.

For more flavor you can bake the onions in the oven for a more smokey flavor

7.6.2
655
http://www.eatdrinkshrink.com/cooking/vegan-chili-recipe

 

 

 

 

 

 

like112121 Untitled61

 

 

 

 

I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

 

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

Recent Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *