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SIMPLE VEGETARIAN CHILI

SIMPLE VEGETARIAN CHILI

We are both big chili lovers. It’s that hearty meal that doesn’t take much effort and lasts for days. We love to make a big pot of our vegetarian chili and eat it all week — it makes life easier. This has also been a good recipe to have on hand given the state of the world right now. Happy cooking!


INGREDIENTS

  • Olive Oil
  • Minced Garlic
  • 3-5 stalks of scallions
  • 1 can of black beans
  • 1 can of kidney beans
  • 1 can of chickpeas
  • 1 bag of Trader Joe’s Fire Roasted Corn (frozen)
  • 2 small cans of diced tomatoes
  • 2 large cans of tomato sauce
  • 1 Bag of Gardein Beefless Grounds (Vegan + Gluten-free)
  • 1 1/2 cups of quinoa
  • 2 Cups of Water
  • Garlic Powder
  • Black Pepper
  • Salt
  • Cumin
  • Bay Leaves
  • Celery Salt

DIRECTIONS

  • In a large pot, combine the olive oil, garlic, and scallions on medium heat. Sautee until brown.
  • Combine black beans, kidney beans, chickpeas, corn, diced tomatoes, tomato sauce, beefless grounds, quinoa, and water. Mix thoroughly.
  • Add seasoning. We are really bad at measuring the exact amount for each spice. We suggest starting with 1-2 tablespoons. Cumin is key in this recipe. You will want more cumin than any other spice. Add 3 bay leaves (don’t forget to take out before serving).
  • Turn heat to low and allow to simmer for 2-3 hours. Serve and enjoy! We like to top the chili with avocado, cheese, and tortilla chips!

VEGETARIAN CHILI

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