Vegan three-bean chili, how do I love you? Let me count the ways.
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, deseeded, deveined, and finely minced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 1 medium zucchini, diced
- 1 red bell pepper, deseeded, deveined, and diced
- 1 green bell pepper, deseeded, deveined, and diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon fine ground sea salt
- 1 (14 ounce) can kidney beans, drained and rinsed
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (14 ounce) can chickpeas, drained and rinsed
- 2 (14 ounce) cans crushed tomatoes
- 1 cup frozen corn kernels
- 4 cups low-sodium vegetable broth
- 1/2 cup uncooked quinoa, rinsed
- Diced avocado
- Shredded cheese
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat. When the oil is hot, add the onion, garlic, and jalapeño, and sauté, stirring frequently, until the onion is just translucent, about 3-5 minutes.
- Add the carrot and celery and sauté 3-5 another minutes, stirring frequently.
- Add the zucchini and diced peppers and sauté for another 3-5 minutes, stirring frequently.
- Add chili powder, cumin, oregano, smoked paprika, and salt. Stir well to ensure spices are well distributed, and sauté for about 1 minute.
- Add the kidney beans, black beans, chickpeas, crushed tomatoes, corn kernels, vegetable broth, and quinoa. Stir to combine. Increase the heat to high and bring the chili to a boil, then reduce to low, cover, and let simmer for 30 minutes.
- After 30 minutes the quinoa should be fully cooked and the chili nicely thickened. Taste, and adjust seasonings if necessary.
- Serve with diced avocado, cilantro, and tortilla chips alongside--or whatever toppings you like.
Read more at http://ohmyveggies.com/vegan-three-bean-quinoa-chili/#aq2Yj1V1pPLQZ5Lc.99