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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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