Vegan Quinoa Chili with Avocado Slices and Dried Cherries
CHILI: The one-pot meal that fills everybody up! While chili can be made a billion different ways, I think there are a few chili rules that everyone can agree on.
Rule #1: It must be a tomato based stew
Rule # 2: It must contain chili powder
Rule # 3: It must contain beans and ground beef.
Wait, wait, wait- I’m down with the whole “ beans are a staple ingredient in any chili recipe” rule but seriously...Do you still think chili has to contain ground beef?
This vegan chili recipe is hearty, flavorful, and packed full of nutrition. Use a variety of vegetables, beans and quinoa to create this meat free alternative.
As a final touch, serve this chili with roasted corn bread, fresh cilantro and avocado slices.
16 oz Cannellini beans*
16 oz Kidney beans
16 oz Black beans
1 diced bell pepper
2 diced carrots
1 cup dried Quinoa
2 cups of vegetable broth
16 oz Roasted corn
2 tbsp Tomato Paste
32 oz Tomato Sauce
6 Roma Tomatoes
½ cup dried cherries
8-16 oz Mushrooms
2 Yellow Squash or zucchini
4 tbsp Chili powder
2 tsp Cinnamon
½ tsp Cayenne
1 tbsp Cumin
1 tbsp Garlic
Pinch of Salt & Pepper
Optional: Fresh Cilantro & Avocado
*Use any type of bean you want. Whatever you have on hand will work great!
Nutrition Facts created assuming the entire recipe created 16 portions and each portion was served with 4 avocado slices.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.