Lifestyle & Wellness
Nothing says winter comfort like a hot, spicy bowl of chili. This vegetarian chili is full of plant-based protein to keep you warm, satisfied, and healthy.
Ingredients:
– 2 Tbsp extra-virgin olive oil
– 1 large onion, diced (about 1½ cups)
– 3–4 garlic cloves, minced
– 2 (411 g) cans diced organic tomatoes (low sodium)
– 1 (411 g) can stewed organic tomatoes, crushed
– 1 (284 ml) can low-sodium organic tomato soup
– 1½–2 cups vegetarian soup stock (low sodium)
– 1½ cups fresh organic mushrooms, chopped
– Green/red chili peppers, chopped, to taste
– 1 large red pepper, chopped
– 1 large green pepper, chopped
– 4 celery stalks, chopped
– 2 (425 g) cans kidney beans, drained and rinsed (one dark red, one light red)
– 1 (425 g) can black beans, drained and rinsed
– 1 (425 g) can chickpeas, drained and rinsed
– 2 cups cooked quinoa
– 2 Tbsp chili powder
– 2 tsp ground cumin
– 1½ tsp smoked paprika
– 2 tsp cocoa powder
– 1 tsp ground black pepper
– 1 tsp cayenne pepper
– 1 dried bay leaf
– Salt, freshly ground, to taste
– ½ cup cilantro, chopped (optional)
– 5 stalks green onion, chopped
– Juice of 1 lime
Directions:
1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté about 4 minutes.
2. Add the garlic and cook for 1 minute, stirring.
3. Add the mushrooms and sauté another 2 minutes, until they soften.
4. Pour in the diced tomatoes, crushed stewed tomatoes, tomato soup, and the vegetarian stock. If it looks too thick, you can add a bit more water or stock later.
5. Add the chopped chilies a little at a time, according to how spicy you want it.
6. Stir in the chili powder, cumin, cocoa powder, smoked paprika, cayenne, black pepper, and the bay leaf.
7. Bring the mixture to a gentle boil, then lower the heat, cover, and simmer for 30 minutes on medium.
8. Add all the beans, chickpeas, chopped red and green peppers, cooked quinoa, cilantro (if using), green onions, and lime juice.
9. Season with salt and extra pepper to taste.
10. Cook on low for another 20–30 minutes, stirring now and then, until everything is heated through.
Serve the chili hot as a meal, or scoop with tortilla chips for a dip. It also freezes well: let it cool about 45 minutes, portion into containers, and freeze for quick, healthy meals later.
Enjoy!