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 Corn and Quinoa Vegan Chili
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
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)
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!
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.
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!
What do you love to eat your vegan chili with? (corn bread, corn chips, crackers…)