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I have a recipe for you today that’s tailor-made for busy weeknights: a plant-based chili that only takes about a half-hour to make but tastes like you’ve been simmering it all day!
Everyone in the family will love it. It tastes even better the next day 🙂
Bonus: This uses a lot of canned foods which makes it a perfect “raid the pantry” dinner. Make sure you get low- or no-sodium options when possible and look for BPA-free cans.
I call this “pretty” perfect because all the colors make it visually beautiful!
Pretty Perfect Plant-Based Chili
(makes 4-6 servings)
- ½ cup (170 g) quinoa
- ½ cup hot water
- 2 x 28-oz (790 g) cans diced tomatoes
- 3 tbsp olive oil or avocado oil
- 2 cups (320 g) chopped onions
- 1 cup (130 g) chopped carrots (smaller cuts = less cooking time)
- 4 garlic cloves, minced or pressed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp hot sauce
- 2 sweet bell peppers, chopped
- 2 cups (280 g) frozen cut corn
- 1 x 14-oz (420 g) can black beans
- 1 x 14-oz (420 g) can cannellini beans
- Pink Himalayan salt to taste
- Goat cheese crumbles (optional)
Place the quinoa, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat to a simmer.
While the quinoa cooks, heat the oil in a large soup pot or saucepan. Sauté the onions,
carrots, garlic, cumin, chili powder, and hot sauce for 5-6 minutes, until they start to soften. Stir in the bell peppers and sauté for 4-5 more minutes. Stir in the tomatoes, corn, and beans, and heat thoroughly on low heat.
Taste the quinoa; when it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste. Serve plain or topped with goat cheese crumbles.
Hope you enjoy this as much as I do!
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