Really. It's that simple!
I grew up loving chili (and still do!). There's nothing quite like a hot bowl of hearty goodness, and when it's served without animal ingredients - and less upset digestion - everyone wins. This recipe is a veganized adaptation of my mom's classic: super simple, super filling, and so protein-packed, you won't even notice it's meatless.
If you've ever had chili from Wendy's restaurants, you might notice that the quinoa in this version adds a similar texture to the beef they use... but in a happy, plant-based kind of way! It's a simple dinner to throw together and can make your work week lunches a little simpler: expect leftovers if you're feeding less than 10 people. Expect to be impressed by how many people you can feed if you have a group to cook for.
- 2 tsp olive oil
- 5 tbsp cumin, divided
- 2 tbsp chili powder
- 3 tbsp cinnamon, divided
- 2 tbsp garlic powder
- 2 tbsp sweet paprika
- 2 cups celery, chopped
- 1 cup vidalia onion, chopped
- 2 cloves garlic, chopped
- 1 green pepper, chopped
- 2 cups crimini mushrooms, washed, destemmed, and chopped
- 2 28oz cans chopped tomatoes (look for a brand that is tomatoes-only: no added sugar or salt)
- 2 15oz cans red kidney beans
- 1 1/2 cups cooked quinoa
- avocado for garnish
- flat-leaf parsley for garnish
- 1. In a large pot, heat olive oil. Add chili powder, garlic powder, paprika, 2 tbsp cinnamon, and 2 tbsp cumin. Stir for one minute until fragrant.
- 2. Add onion and garlic; sautee until slightly softened.
- 3. Add tomatoes, celery, green pepper, and mushrooms, stirring to combine. Bring to a boil.
- 4. Add kidney beans, quinoa, and remaining spices (add more to taste). Stir to combine, then reduce heat to a simmer.
- 5. Simmer 40 minutes more, adding more cumin or cinnamon to taste.
- Garnish with avocado and parsley and serve. Refrigerate leftovers.