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The Fitchen

Vegan Harvest Chili

Loaded with quinoa, beans, and veggies, this chili is a filling and savory bowl of comfort.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 82
Ingredients Method

Ingredients
  

  • 1 cup qunioa uncooked
  • 2 cups water
  • 2 cans of black beans drained
  • 1 can of kidney beans
  • 1 lb diced tomatoes
  • 24 oz tomato sauce
  • 2 1/2 cups vegetable broth
  • 1 yellow onion diced
  • 2 yellow bell peppers diced
  • 6 cloves garlic minced
  • 1 Jalapeños sliced thin
  • 1 Tbsp olive oil
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 Tbsp ground coriander
  • 1 Tbsp rosemary
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 Tbsp chipotle powder

Method
 

  1. Bring quinoa and 2 cups of water to a boil in a medium pot. Once boiling, cover and reduce to a simmer for 15-20 minutes stirring occasionally. Set aside.
  2. While quinoa is cooking, sauté onions and garlic in a large cooking pot over medium heat for 5-7 minutes.
  3. Add all ingredients as prepared to the pot and bring to a boil. Stir occasionally.
  4. Cover and reduce to a simmer for 25 minutes. Enjoy!