I’m one of those crazy people who will eat chili & soups all year long (even as I sit in our apartment dying of heat) ! I know I will be making this recipe many times during the Fall / Winter ahead . . . & I bet you will too !
This one is for you Nin ❤
Ingredients:
-1 Cup quinoa, soaked overnight & rinsed
-2 15 oz cans black beans, drained & rinsed
-1 15 oz can red kidney beans, drained & rinsed
-2 14.5 oz cans diced tomatoes
-8 oz tomato sauce
-3 Cups vegetable broth
-1 yellow onion, diced
-2 bell peppers, 1 red & 1 green, diced
-3 cloves garlic, minced
-1 Cup corn kernels, fresh or frozen
-Coconut oil, about 1 Tablespoon
-1 Tablespoon Vegan Worcestershire
-1 Tablespoon cumin
-1 Tablespoon chili powder
-1 teaspoon coriander
-1 teaspoon oregano
-1 teaspoon maple syrup
-Pepper to taste
Directions:
-Heat coconut oil in large pot over medium heat. Add the onion & garlic & sauté for about 5 minutes
-Add the peppers & spices & cook for another 5 minutes
-Next, add all of the remaining ingredients to the pot (minus the corn) & bring to a boil. Reduce heat to low & allow to simmer for 30 minutes (covered)
-Add corn & continue to simmer for 10 more minutes (covered)
-Serve warm and enjoy
Dinner for two, as always. Also, I like to add hot sauce to my chili . . . I mix it up between Sriracha & Cholula
XOXO