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Best Ever Vegan Quinoa Chili

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 Best Ever Vegan Quinoa Chili
Week of 01.14.19 to 01.18.19 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Course Main Dish
Cuisine American
Servings
Yields 8 Servings
Ingredients
Best Ever Vegan Chili
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 large sweet potatoes diced
  • 1 garlic clove minced
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon oregano
  • 1 dash cinnamon
  • ¼ teaspoon cocoa powder
  • 3 tablespoons chili powder
  • 3 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 green bell pepper chopped
  • 8 ounces mushrooms chopped
  • 2 tablespoons Tomato Paste
  • 4 cups low sodium vegetable broth divided
  • 1 cup uncooked quinoa
  • 1 (15 ounce) canned black beans drained and rinsed
  • 1 1/2 cups canned corn kernels
  • 1 (15 ounce) canned chopped tomatoes
Garnish
  • 8 ounces sour cream
  • 1 avocado cubed
  • 2 green onions sliced
  • 1 bunch of fresh cilantro chopped
Course Main Dish
Cuisine American
Servings
Yields 8 Servings
Ingredients
Best Ever Vegan Chili
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 large sweet potatoes diced
  • 1 garlic clove minced
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon oregano
  • 1 dash cinnamon
  • ¼ teaspoon cocoa powder
  • 3 tablespoons chili powder
  • 3 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 green bell pepper chopped
  • 8 ounces mushrooms chopped
  • 2 tablespoons Tomato Paste
  • 4 cups low sodium vegetable broth divided
  • 1 cup uncooked quinoa
  • 1 (15 ounce) canned black beans drained and rinsed
  • 1 1/2 cups canned corn kernels
  • 1 (15 ounce) canned chopped tomatoes
Garnish
  • 8 ounces sour cream
  • 1 avocado cubed
  • 2 green onions sliced
  • 1 bunch of fresh cilantro chopped
Instructions
  1. In a large pot over medium heat. Drizzle olive oil and add onions and sauté until translucent and soft. Add diced sweet potato, garlic, mushrooms, bell pepper and stir in paprika, cayenne, oregano, cinnamon, cocoa powder, cumin, garlic powder and salt and pepper. Cook for 5 minutes.
  2. Add 3 cups vegetable broth and tomato paste-bring mixture. Bring to a low boil on medium high heat, then lower heat to medium-low and simmer.
  3. Add quinoa, beans, corn and cover and cook for 30 minutes more and until the sweet potatoes are fork tender and the chili is thick. Once chili is done cooking, stir in additional cup of vegetable broth. Taste and add more seasonings as needed.
  4. Garnish as desired. Serve hot (but not too hot) and enjoy!
Recipe Notes

The quinoa will soak up the liquid. I would recommend adding more vegetable broth or water to thin out the chili.

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