Hey there Tex Mex Foodies!
Are you in the mood for a hearty and flavorful Vegan Chili that will warm you up on a cold winter night? Look no further, because I've got the perfect recipe for you.
First things first, let's gather our ingredients:
· 1 tablespoon olive oil
· 1 medium onion, diced
· 1 red bell pepper, diced
· 1 green bell pepper, diced
· 3 cloves garlic, minced
· 1 jalapeno pepper, seeded and minced (optional for extra heat)
· 1 teaspoon cumin
· 1 teaspoon paprika
· 1 teaspoon chili powder
· 1/2 teaspoon coriander
· 1/2 teaspoon salt
· 1 can (14.5 ounces) diced tomatoes, undrained
· 1 can (15 ounces) black beans, rinsed and drained
· 1 can (15 ounces) kidney beans, rinsed and drained
· 1 can (15 ounces) corn, drained
· 1 cup vegetable broth
· 1 cup uncooked quinoa
· 1 cup water
· Fresh cilantro, for garnish (optional)
Now let's get cooking!
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell peppers, garlic, and jalapeno (if using) and cook until the vegetables are tender, about 5 minutes.
2. Stir in the cumin, paprika, chili powder, coriander, and salt. Cook for another minute to toast the spices and release their flavors.
3. Add the diced tomatoes, black beans, kidney beans, corn, vegetable broth, quinoa, and water to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the quinoa is cooked and the chili has thickened.
4. Garnish with fresh cilantro and serve hot with your choice of toppings, such as avocado, shredded cheese, or vegan sour cream.
Mistakes to avoid:
· Make sure to rinse and drain the beans well before adding them to the pot. This will help remove excess sodium and prevent the chili from being too salty.
· Don't skimp on the spices! This is what gives the chili its depth of flavor, so don't be afraid to use the full amount listed in the recipe.
Variations and substitutions:
· Don't have quinoa on hand? No problem! You can use brown rice, farro, or even lentils as a tasty alternative.
· Want to make it a little spicier? Feel free to add some diced chipotle peppers in adobo sauce or a pinch of cayenne pepper.
· Not a fan of bell peppers? Swap them out for your favorite vegetables, such as zucchini, squash, or sweet potatoes.
And there you have it, folks! A vegan chili that will have you coming back for seconds (and maybe even thirds).
I hope you enjoyed this recipe and had a blast making it in your own kitchen. Don't be afraid to get creative and make it your own by adding in your favorite ingredients or giving it a little extra kick of heat.
But most importantly, I hope you had fun while making this delicious dish. Cooking should be a joy, not a chore, so don't stress too much about perfection. Remember, even the most seasoned chefs make mistakes (believe me, I know from experience). The important thing is to have fun, enjoy the process, and most importantly, enjoy the finished product.
So go ahead, ladle up a big bowl of this vegan chili and curl up on the couch with a warm blanket and a good movie. You deserve it.
Happy cooking, and as always, happy eating!