five-step vegan chili.

Chop. 

chili chopped ingredients

Drop.

photo 4
Stir.

photo 5
Add.


Simmer.  

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.

vegan chili plated
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. 

Happy cooking! 

five-step vegan chili.
Yields 10
A vegan version of the classic comfort food.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 2 tsp olive oil
  2. 5 tbsp cumin, divided
  3. 2 tbsp chili powder
  4. 3 tbsp cinnamon, divided
  5. 2 tbsp garlic powder
  6. 2 tbsp sweet paprika
  7. 2 cups celery, chopped
  8. 1 cup vidalia onion, chopped
  9. 2 cloves garlic, chopped
  10. 1 green pepper, chopped
  11. 2 cups crimini mushrooms, washed, destemmed, and chopped
  12. 2 28oz cans chopped tomatoes (look for a brand that is tomatoes-only: no added sugar or salt)
  13. 2 15oz cans red kidney beans
  14. 1 1/2 cups cooked quinoa
  15. avocado for garnish
  16. flat-leaf parsley for garnish
Instructions
  1. 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. 2. Add onion and garlic; sautee until slightly softened.
  3. 3. Add tomatoes, celery, green pepper, and mushrooms, stirring to combine. Bring to a boil.
  4. 4. Add kidney beans, quinoa, and remaining spices (add more to taste). Stir to combine, then reduce heat to a simmer.
  5. 5. Simmer 40 minutes more, adding more cumin or cinnamon to taste.
Notes
  1. Garnish with avocado and parsley and serve. Refrigerate leftovers.
Adapted from Momma P's Classic Chili
Adapted from Momma P's Classic Chili
From The Ground Up Wellness http://fromthegroundupwellness.com/

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