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