Community Cookbook
Flavorful Vegan Corn Chili with Quinoa This dish is warm, filling, and delicious… Perfect for any occasion!
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Ingredients:
2 Large Onions (Chopped)
1 Large Red Bell Pepper (Chopped)
1 Green Chile Pepper (Diced)
6 cloves Garlic (Minced)
2 1/2 tablespoons Mild Chili Powder
2 cans (15 oz) Diced Tomatoes with Juice
1 1/2 cup Harvester Farms Corn
1/3 cup Uncooked Quinoa (Rinsed)
2 cups Kidney Beans (Drained)
2 cups Black Beans (Drained)
26 cartons Crushed Tomatoes
8 cartons Tomato Sauce
1 tablespoon Cumin
2 teaspoons Oregeno
1 tablespoon Olive Oil
3 cups Water
Salt and Pepper (To taste) -
Instructions:
Saute chopped onions, bell pepper, and green chile pepper in one tablespoon of olive oil in a medium sauce pan. When they become translucent(about 3-5 mintues) add garlic, chili powder, salt and pepper and cook for another 2 mintues.
Add crushed tomoatoes, diced tomatoes, tomato sauce and water to the onion mixture and bring to a boil.
Add quinoa and simmer on low for 30 minutes.
Add more water if needed.Taste and season with more salt, pepper, chili powder if needed.
Add corn, black beans, kidney beans and cook for another 10 minutes. Keep adding more tomato sauce or water if needed to thin it out.
Serve in large bowls. Garnish with sliced green onion if desired.
- Link to full recipe: Find the whole recipe & the story behind it here!
- Cuisine: American (general)
- Cooking method: Slow cook/crockpot
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol
- Just right for...: Crowds/parties, Comfort food, One-pot meal, Fall favorites, Winter favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 45-60 minutes
Published in
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