Monday, September 15, 2014

Vegan Football Food!......Protein Packed Vegan Quinoa-Black Bean Chili

This is a great vegan chili that will satisfy anyone's tummy.  I have a few different chili recipes, but this one is definitely the most filling.  This is a great meal on a cool, rainy day or if you want to pack in a whole lot of protein!  One serving of this chili gives you over 30 g of protein!  Sign me up!  But, beware!  This chili is filling!

What is great about chili is that you can add an array of vegetables.  For this particular recipe, I included carrots, onions, fresh vine ripe tomatoes and zucchini.  I was thinking about adding in bell peppers as well, but I knew Ry would just pick around them, so I refrained.

Best part about this recipe?  Well, clearly it tastes amazing but literally anyone can make this!  It is easy peasy with little skill required.  So get your bums in the kitchen and make some chili!  P.S- This is a perfect pot luck item to watch some football with your friends!

Vegan Quinoa-Black Bean Chili

Ingredients (yields 6-8 servings):
1 c dry quinoa
2 c vegetable broth
1 can black beans, drained and rinsed
1 can chili beans with sauce
1 can diced tomatoes, with juice
1 small yellow onion, diced
2 garlic cloves diced
2 carrots, peeled and diced
1 zucchini chopped
2 vine ripe tomatoes chopped 
1 c vegetable broth (add more or less depending on how you like the consistency)
1-2 chili in adobo sauce 
1-2 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp adobo seasoning
1 tbsp liquid smoke 
1/2 tbsp of your favorite hot sauce
1 tbsp evoo
sea salt to taste

Place the quinoa and broth in a small pot, bring to a boil, then cover and simmer for about 15 minutes.  In the meantime, heat evoo in a large pot and saute the garlic, carrots and onions for about 3-5 minutes or until the onions are translucent.  Add in zucchini and saute for an additional 3-5 minutes.  Add in the remaining ingredients and seasoning.  Adjust the seasoning if need be.  Once the quinoa has finished cooking, add it to the pot.  Add in the desired amount of vegetable broth.  Cover and let the chili simmer for about 30 minutes.  This will enable all of the flavors to really immerse.  
Serve when ready to eat.

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