VEGAN QUINOA CHILI

After getting stuck in a blizzard and shoveling 3+ times within the same 24-hours, you know I needed me a hearty AF dish. I despise snow. New England, we have go to get it #together. I mean, when you're stuck in the midst of a winter wonderland (cringing) what else is there to do? That's right, we cook.

THIS CHILI.

This vegan quinoa chili is the 'friggen BEST. I'm not even trying to be all extra and exaggerate just because I made it, but when I tell you I was licking my bowl clean—I was all up in my bowl like, "why you gone so soon? I need seconds. Send back up." HA. It's literally comfort in a bowl, especially when it's cold outside and your mum only keeps the heat at 68 degrees F—I love you mum, but dang gina! You need this chili in yo' life.

I'm talking real food, real ingredients, and real #goodeats. This chili will take about 10-15 minutes of preparation and merely 15 minutes of cooking, if that. Not only is this chili packed with flavor and 110% nutritiously based with all the works, it's so dang easy to make. Let's be real, you probably honestly have most of the ingredients on-hand already in your pantry. That's what I like to hear! And although this recipe is vegan, I do strongly believe that this recipe will impress all of the meat lovers reading this! It's made with black beans, chickpeas, and quinoa so you I'm already packing in all of the plant-based protein!  

LET'S DO THE 'DANG THANG. IF YOU GIVE THIS RECIPE A TRY, LET US KNOW. WE LOVE TO SEE WHAT YOU'RE CREATING IN THE KITCHEN!

I N G R E D I E N T S

• 1 cup of quinoa + 2 cups of water
• 2 tablespoons avocado oil
• 5 large garlic cloves, finely minced
• 1 large shallot, finely minced
• 1/2 white onion, finely minced
• 1 red bell pepper, small dice
• 2 cups crushed tomatoes, rough dice, *canned
• 1 6-ounce can tomato paste
• 2 tablespoons chili powder
• 3 tablespoons cumin
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 teaspoon pink himalayan salt
• 3 1/3 cups vegetable broth
• 1 16-ounce can black beans, rinsed, dried
• 1 16-ounce can chickpeas, rinsed, dried

 I N S T R U C T I O N S—makes 5 servings

1. In a medium pot over medium heat, combine quinoa and water. Bring to boil. Once you start to see "holes" form and all water is evaporated, reduce heat to low, cover, and simmer until quinoa is tender. Fluff with fork. Remove from heat. Let cool, set aside.
2. In a large saucepan, heat avocado oil over medium heat.
3. Add garlic, shallots, onions, and red pepper—sauté until mixture becomes fragrant and onions are translucent.
4. Add in crushed tomatoes and tomato paste. Stir to combine. Add in chili powder, cumin, cayenne, and salt. Stirring constantly, let mixture cook for ~2 minutes.
5. Stir in vegetable broth, quinoa, black beans, and chickpeas. Bring mixture to a boil, then reduce heat and simmer for ~5 minutes covered.
6. Adjust seasonings if need be. I usually sprinkle in a little more cumin and chili powder just to boost and enhance the flavor!
7. Enjoy!

xo,

Hazl