By: www.organicauthority.com
There’s nothing quite like a hearty bowl of chili to take the chill off a winter evening. As we burrow even further into winter, consider this recipe for your arsenal. As opposed to our equally delicious seasonal pumpkin chili, this recipe is a play on the tomatoey base and smokey spices of a traditional chili… without the meat! Not only is it easy to make, but a huge batch of it is perfect for leftovers all week long. You can even freeze it in individual servings, to defrost and enjoy on days when you just don’t have time to cook. Packed chock full of healthy vegetables and plant proteins, this chili is sure to please.
Vegetarian Chili
serves 8
Ingredients
1 Tbsp. olive oil
2 onions, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 Tbsp. cumin
2 Tbsp. ground coriander
1 tsp. cayenne pepper
1 6-ounce can organic tomato paste
2 cans (15.5 ounces each) kidney beans
1 can (15.5 ounces) black beans
1 can (15.5 ounces) whole, peeled tomatoes
1 cup uncooked quinoa
salt to taste
Garnish (optional): shredded cheese, chopped scallion tops, hot sauce, sour cream