Hearty Vegan Chili Recipe

Hearty Vegan Chili Recipe

Photo credit: Mary Papadimos

By Mary Papadimos, upbeetandkaleingit.com

THIS IS THE BEST VEGAN CHILI. Ever. It is hard to make a low fat and veggie power-packed dinner that keeps you feeling satisfied for hours after. Well, this chili most certainly does. I used Red Inca quinoa in this recipe and it is amazing. I highly recommend incorporating it in to your chili too and really any dish that you can. Red Inca quinoa is an ancient grain that is a fabulous source of plant-based protein. Someone like me needs all of the plant protein that I can get, so this quinoa is a great source. Want another reason this chili is awesome? You basically throw everything into a large pot and let it cook on low for 45 minutes. I don’t know about you but any meal that does not require me to sit in front of the stove and stir it every 5 minutes is the BEST meal. This chili is packed with hearty vegetables, black beans, and quinoa. The spices that I used give it a slightly sweet flare but perfectly balanced with the savory components. Hope you love this one!

Ingredients, Makes about 6 bowls

2 cups chopped carrots
1 medium chopped shallot
1 medium zucchini
1 bell pepper
1 medium-large sweet potato
1/2 cup Red Inca Chili
1 carton vegetable stock
1 can tomato sauce
2 tbsp tomato paste
1 1/2 cups of water
2 tbsp olive oil
1 tsp brown sugar
1/4 tsp cinnamon
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 tbsp chili powder
1 can of corn drained
1 can of black beans drained


Sauté the shallots and vegetables in the olive oil for a few minutes.
Add the spices to the vegetables and then the liquids.
After about fifteen minutes, add the canned corn and black beans.
Let this cook for about 40-45 minutes until a thick chili forms and the vegetables are tender.

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