Vegetarian Chili
This vegetarian chili is very easy to make on a chilly fall day.. Serve with cheese, avocado and cilantro on top + cornbread.
Servings: 8
Equipment
- Crock-Pot
Ingredients
- 1/2 cup Uncooked Quinoa
- 2 tbsp Olive Oil
- 1 Onion
- 4 oz Diced Green Chilis
- 1 Green Pepper
- 1 Garlic Clove
- 2 tbsp Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- 1/2 tsp Hot Pepper Flakes optional
- 28 oz Diced Fire Roasted Tomatoes
- 8 oz Tomato Sauce
- 3-4 cups Vegetable Broth
- 2 tbsp Red Wine Vinegar
- 1 can Black Beans
- 1 can Kidney Beans
- 2/4 cup Frozen Corn
Instructions
- In a dutch oven add the olive oil on medium heat. Once warm add the diced onion, diced bell pepper and minced garlic. Cook for around 3-4 minutes.
- Once the onion, green pepper and garlic have cooked, add the diced green chilies. Stir until combined.
- Add the spices (chili powder, cumin, oregano, smoked paprika, and hot pepper flakes) to the pot. Cook for 2 minutes.
- Pour the diced fire roasted tomatoes, tomato sauce, and vegetable broth to the pot. Bring the ingredients to a boil and cook for 3-5 minutes. Next add the black beans, kidney beans, corn, red wine vinegar and quinoa. Cook for another 20 minutes on low until quinoa is cooked.
- Once the quinoa has cooked, I transfer the chili to a crock-pot to keep warm and for easy transport. Serve the chili with shredded cheddar cheese, avocado slices, fresh cilantro on top and cornbread on the side.