Hearty and filling vegan chili for these cold days.
Ingredients: 1/2 red onion, chopped 2 peppers (I used red and yellow), chopped 1/2-1 jalapeño, chopped 1 clove garlic, minced 1 15 oz can white beans 1 oz can kidney beans 1 oz can crushed tomatoes 1 oz can diced tomatoes 1 medium sweet potato, diced 1/2 an apple, peeled and diced 1 cup uncooked quinoa 2 cups water 1/2 cup chili powder 2 tbsp cumin powder 1 tbsp cayenne pepper Salt to taste
Instructions: In a large pot, sauté the onions in about a tablespoon of olive oil until soft, add peppers and garlic.
Reduce to medium heat and add tomatoes, sweet potato, apples and spices. Let simmer.
Chili may seem thick at this point. Add the uncooked quinoa and water. Let simmer until the quinoa is fully cooked. Add more water if it still seems too thick. *I used both black and regular quinoa, the black takes a little longer than regular but has a nuttier taste.
Serve with the toppings of your choice or over corn chips, a potato or any other way you enjoy your chili!
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