Andrews Power-packed Vegan Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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My latest creation for the fiance to take with him to work, with 25% of the RDA for protein in the form of beans and quinoa (a super-yummy whole grain!). Throw in some stout beer and a dash of cocoa and a very filling, flavourful meal is yours! Read more ! Ingredients:
1 tbsp olive oil |
1 onion, chopped |
1 cubanelle pepper, chopped |
1 green pepper, chopped |
2 red peppers, chopped |
20 baby carrots, chopped |
5 cloves garlic, diced |
10 button mushrooms |
2 jalapeños, chopped |
1 tbsp cumin |
3 tbsp chili powder |
2 tsp cayenne pepper |
2 tsp cinnamon |
2 tbsp oregano |
1 tbsp basil |
1 tbsp paprika |
2 tsp mustard powder |
1/2 cup stout beer |
28 oz whole tomatoes |
28 oz crushed tomatoes |
1 small can tomato paste |
2 tbsp unsweetened cocoa powder |
1 cup quinoa |
2 19-oz cans mixed beans |
water, as required |
Directions:
1. Heat olive oil in a VERY large stockpot.
2. Add onion and sweat down thoroughly.
3. Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
4. Add spices and stir until fragrant.
5. Pour in stout, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
6. Add cocoa powder and stir.
7. Let simmer on low heat 45 minutes.
8. Add quinoa, stir and simmer 20 minutes, adding water if required.
9. Add beans along with their liquid, stir and simmer at least 15 minutes before serving.
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