Description
This vegan chili is hearty & filling, perfect for sharing with family & friends!
Ingredients
Scale
- 1 tbsp Avocado Oil
- 1 yellow onion (diced)
- 4 garlic (cloves, minced)
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp chili powder
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp sea salt (more to taste)
- 1/2 tsp black pepper (optional, to taste)
- 3 1/2 cups canned crushed tomatoes
- 2 cups pinto bean (cooked, 1 can drained and rinsed)
- 2 cups black beans (cooked, 1 can drained and rinsed)
- 1 cup frozen corn
- 2 sweet potato (medium, peeled & diced)
- 1 cup quinoa (dry, uncooked)
- 4 cups water
Instructions
- Heat oil in a large pot over medium heat, add chopped onions and garlic. Cook until onion is translucent, then add the spices, stirring until fragrant (be careful not to burn them).
- Add the remaining ingredients and bring the chilli to a high simmer; reduce heat and simmer until the sweet potatoes are tender (about 20-30 minutes). Taste and adjust seasonings as needed.
- Ladle into bowls, top with toppings (if desired) and enjoy!
Notes
- Serve with cornbread, biscuits or sourdough bread
- Top with avocado, shredded vegan cheese, cashew cream, chives, jalapenos or tortilla chips
- Double the recipe and freeze half for another day!
- Prep Time: 10-15
- Cook Time: 30-40 min
Keywords: Vegan, gluten free, dinner