Hold on to your soup spoons, ’cause this is some killer chili. It’s hearty, spicy and packed with slow-cooked flavor! A great source of fiber, vitamins, nutrients and vegan protein.
Ingredients:
- 1 Tbs olive oil
- 2 medium onions, chopped
- 2 1/2 Tbs chili powder
- 1 1/2 tsp paprika (smoked if you have it)
- 1 1/2 tsp garlic powder
- 2 tsp dried basil
- 1/4 tsp chipotle powder
- 2 Tbs cumin
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 2 Tbs no-salt herb seasoning, any brand or variety
- your beer or stock/broth of choice (12 oz. beer or 1 1/2 cups stock)
- 2 c chopped bell pepper, any colors
- 1/4 - 1/2 chopped poblano pepper (use more for intense heat)
- 2 15 oz. cans no-salt-added diced tomatoes
- 1 15 oz. can no-salt-added petite diced tomatoes
- 2 Tbs maple syrup
- 2 Tbs low sodium tamari or soy sauce
- 1 tsp salt
- 1/2 tsp liquid smoke
- 4 c water
- 2 Tbs lemon juice
- 1/3 c uncooked quinoa
- 3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)
- 1 1/2 c crushed walnuts
- 2 c fresh or frozen corn kernels
- Toppings like fresh cilantro, avocado or vegan cheese shreds (optional)
Instructions:
- Add the oil and onion to a large, lidded cooking pot. Saute the onion over medium heat for about 3 minutes.
- Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the beer/stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.
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