Name: Vegan Black Bean Quinoa Chili
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Lunch/Dinner
Ingredients: 1/2 large white onion (diced); 1 red bell pepper, chopped; 2 cloves garlic, minced; 1 tbsp cumin; 1 tbsp chili powder; 2 tsp vegan Worcestershire; 1 tsp liquid smoke; 1 chipotle pepper in adobo sauce, chopped; 1 large can organic crushed tomatoes, 28oz; 2 cans black beans, rinsed; 4 cups vegetable broth; 1 1/2 cups cooked quinoa; Follow Your Heart vegan sour cream (as desired); 1 cup avocado; 2-3 tbsp cilantro

Ingredients

Scale

1/2 large white onion (diced)
1 red bell pepper, chopped
2 cloves garlic, minced
1 tbsp cumin
1 tbsp chili powder
2 tsp vegan Worcestershire
1 tsp liquid smoke
1 chipotle pepper in adobo sauce, chopped
1 large can organic crushed tomatoes, 28oz
2 cans black beans, rinsed
4 cups vegetable broth
1 1/2 cups cooked quinoa

Toppings:

Follow Your Heart vegan sour cream (as desired)
1 cup avocado
2–3 tbsp cilantro

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Instructions

In a large pot over medium heat cook the garlic with olive oil and until fragrant. (2 minutes)
Add the diced onions, red bell pepper, adobo peppers, liquid smoke, vegan Worcestershire, cumin and chili powder and cook for an additional 5 minutes until onions are slightly browned.
Rinse all of the beans and add them to the pot with the crushed tomatoes, broth, and precooked quinoa.
Bring to a boil, then reduce to a simmer. Cook for 10 minutes to let the flavors blend.
For the best flavor, let the chili simmer on low for a few hours. Top with avocado, vegan sour cream and cilantro. Finish with lime juice

Notes

I cooked my quinoa in advance. Simply rinse, and then throw into a pot with broth or water. Wait til the little tails come out to remove from heat.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Chili
Cuisine: Lunch/Dinner