Description
A hearty vegan chili where you won’t miss the meat or mind the quinoa. Very kid-friendly as written – could easily amp up the spice.
Ingredients
- 3 Tablespoons Olive Oil
- 1 cup Diced Onion
- ½ cups Chopped Celery
- 1 cup Chopped Green Pepper
- 3 cloves Minced Garlic
- 1 teaspoon Dried Oregano
- 1 Tablespoon Chili Powder
- ½ teaspoons Smoked Paprika
- 1 teaspoon Salt
- 3 pinches Black Pepper
- 1 whole Sweet Potato, In 1/2″ Dice
- 1 can Diced Tomatoes (12 Oz)
- 1 bottle Tomato Passata (680mls) (tomato Sauce)
- 1 cup Water
- 1 cup Quinoa, Uncooked
- ½ cups Green Or Brown Lentils
- 2 cans Kidney Beans, Drained And Well Rinsed
- 1 can Chickpeas / Garbanzo Beans, Drained And Well Rinsed
- 3 cups Baby Spinach
- 1 cup Sweet Corn
- ¼ teaspoons Cayenne Pepper
Preparation
Heat oil over medium-low heat in a large heavy pot. Add onions, celery and green peppers. Saute for 3-4 minutes until beginning to soften. Add garlic, spices and salt and pepper. Saute 1-2 minutes further, taking care not to brown. Add sweet potato and cook for 1-2 minutes.
Add tomatoes, tomato sauce and water and mix well. Add quinoa and lentils. Bring to a boil and reduce heat to low. Let simmer for 20 minutes, stirring occasionally. Add canned beans, baby spinach and sweet corn. Let simmer another 10-15 minutes (may need to add a bit more water or broth if too thick).
Check seasoning. Add salt and pepper to taste.
Serve with home-baked corn bread. Freezes very well.
