Main Dish

Three Bean Corn and Quinoa Vegan Chili

Despite having an amazing chili recipe on the blog already, I wanted to add another. I like variety, I like change and I like black beans and corn with a passion. Well, maybe not that much, but I definitely love the combo of black beans and corn together! I decided to wing it with this version of vegan chili, and use my other chili recipe as the base. If you follow me on Instagram, you got to see me “mess up live” in IG stories when I put the quinoa in last. It ended up taking FOREVER to finish cooking, so please follow the recipe below and get those suckers in there right away with the tomatoes!

three bean vegan chili

Three Bean Corn and Quinoa Vegan Chili
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Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Three Bean Corn and Quinoa Vegan Chili

Ingredients

SPICES:

1/2 tbsp. chili powder

1 tbsp. basil

1 tbsp. oregano

1 tbsp. ground cumin

1 tea. black pepper

1/4 tea. cayenne pepper

1/4 tea. sea salt

Main ingredients:

2-3 med. onions, chopped

3-5 cloves garlic, pressed

3 – 26.46 oz. containers of strained (1) and chopped (2) Pomi tomatoes

1 c. quinoa, NOT cooked

1 pint assorted mini sweet peppers (yellow, red and orange)

1 – 15 oz. can dark red kidney beans drained

1 - 15 oz. can great northern beans

1 - 15 oz. can black beans

1 - 16 oz. bag frozen organic corn

vegenaise (for topping, optional)

cholula (for topping, optional)

gluten-free crackers (for dipping, optional)

Instructions

    1. Prepare all the spices in a small dish and set aside.

    2. Chop onions into small pieces, and place in a heated stock pot with about 2 tablespoons of water.

    3. Let them simmer and cook on medium heat, stirring occasionally until transparent.

    4. Add crushed fresh garlic and all the spices; stir.

    5. Pour in all the tomatoes. Stir well to combine.

    6. Add dry quinoa and stir well. Cover and cook on medium-low heat for 10-15 minutes. Meanwhile, prepare the beans and peppers.

    7. Chop and remove seeds from sweet peppers and set aside.

    8. Rinse and drain all the beans.

    9. Once the quinoa has cooked for 10-15 minutes, add the remaining ingredients and simmer on low for 1 hour, stirring every 20 minutes.

    10 Serve with gluten-free crackers, top with a little veganaise and/or cholula and enjoy!

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http://zucchinirunner.com/2017/03/22/three-bean-corn-quinoa-vegan-chili/

As many of you know already, I’m a big proponent of “eating the rainbow” so it was really fun to make a more colorful chili.

three_bean vegan chili corn

I was so hungry by the time this batch of vegan chili was done, that I ate 3 bowls. No shame in my game. All the ingredients are super good for you! I added a little vegenaise and cholula to my first bowl and it was amazing. Having that extra fat in the dish kicked it up a notch! By the way, that is my new favorite combo – vegenaise and cholula. I use it to top salads, sandwiches and we just used it today for riced cauliflower and put it on top of our salads. That might make an appearance on the blog in the near future, I also see it as a great use for a nacho topping! ANYWAY, back to vegan chili. Besides cutting the onions and peppers, this is very hands off. So throw it all in a pot and enjoy!

three bean vegan chili

What do you love to eat your vegan chili with? (corn bread, corn chips, crackers…)

Fitness Update Feb 23rd

Race day is almost here! Ahhhhhhhhh. For some of you, you may know exactly what this feels like… for others maybe not. Here’s a quick explanation: the week before a half marathon I decrease my workouts to almost nothing. This is called a taper, because you are tapering your workout to less and less distance and intensity. This allows your muscles to repair, preparing you to be at peak performance come race day. It can also lead you to the “taper crazies” as some call it, because you are suddenly burning less calories, expending less energy and as your muscles recover and repair, you feel twinges and tightness causing you to freak out a little bit.

Below are the workouts I did over the past week:

Friday
LONG RUN day; last long run before the race – 8 miles with first half easy paced, second half pushing a bit

Saturday
FroYo 5k Run/Walk with my #FitFam

Sunday
REST DAY

Monday
Leisurely 11 mile bike ride with my #FitFam at sunset

Tuesday
Yoga in a.m. and hike + some running in p.m. with, you guessed it, my #FitFam

Wednesday
25 minutes of dancing around to my race day playlist like a fool. It was awesome. I just needed to get the heart rate up and the blood pumping.

Thursday
Yoga and mediation to start the day!

Here are the previous week’s workouts for comparison.

Feb. 16th

Feb. 9th

Feb. 2nd

Jan. 25th

Below is the snapshot of my Strava calendar to hold me accountable!

Here is a sample of my Be Well Fitness Log, still plugging away at it! 🙂

What do you change in your workouts when you taper for a race? Do you think you will try tapering before your next big event, if you haven’t already?

Until next week!

Sleep hard.
Get moving.
Trust Your Gut.