Ultimate Vegan Chili
This vegan chili is bursting with flavor and is totally plant based. Dollop with vegan sour cream to keep it vegan and load with toppings.
Category: Mains
Source: www.acouplecooks.com
Equipment
Large pot or Dutch oven |
Ingredients
Diced tomatoes | |
Carrot | |
Parsley | |
Worcestershire sauce | |
Adobo sauce | |
Onion | |
Bell pepper | |
Olive oil | |
Crushed tomatoes | |
Can pinto beans | |
Can black beans | |
Quinoa | |
Chili powder | |
Garlic powder | |
Onion | |
Cumin | |
Oregano | |
Kosher salt | |
Pepper | |
Water | |
Adobo sauce | |
Garnishes: | |
---|---|
Pickled jalapenos | |
Onions | |
Sour cream | |
Lime | |
Radishes |
Instructions
In a blender, blend half of the diced tomatoes, carrot (peeled and chopped into a few pieces), parsley, Worcestershire sauce, and adobo sauce until fully combined.
Dice the onion and green pepper. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and green pepper and sauté for about 6 to 7 minutes until tender.
Carefully add the blended vegetables, the second can of diced tomatoes, the crushed tomatoes, drained beans, quinoa, spices, kosher salt, and water. Simmer gently for 25 to 30 minutes until the quinoa is tender and cooked through, stirring occasionally. Taste and add additional salt and adobo sauce as desired.
Nutrition
Serving size: | 444.8 |
Energy: | 265.7 |
Ratio: | 0.6 |
Carbohydrate: | 37.6 |
Fat: | 62.3 |
Protein: | 11.9 |
Saturated fat: | 1.2 |
Sodium: | 1237.7 |
Sugar: | 12.8 |