Vegan Chilli
Kidney Beans and quinoa cooked in tomatoes and various other vegetables and spices.
Step 1/3
Sauté Vegetables
In a large pot, heat olive oil over medium heat. Add diced onion, bell pepper, carrot, and minced garlic; sauté until the vegetables are softened, about 5 minutes.
Step 2/3
Combine Ingredients & Season
Add canned diced tomatoes with juices, kidney beans, and cooked quinoa to the pot. Season with chili powder, ground cumin, paprika, salt, and pepper. Stir well to combine all the ingredients.
Step 3/3
Simmer & Serve
Bring the chili to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together. Taste and adjust the seasoning if needed. Serve hot, with optional garnishes like sliced avocado, chopped cilantro, diced red onion, or vegan sour cream.
