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THIS IS THE BEST VEGAN CHILI. Ever. It is hard to make a low fat and veggie power-packed dinner that keeps you feeling satisfied for hours after. Well, this chili most certainly does. I used Red Inca quinoa in this recipe and it is amazing. I highly recommend incorporating it in to your chili too and really any dish that you can. Red Inca quinoa is an ancient grain that is a fabulous source of plant-based protein. Someone like me needs all of the plant protein that I can get, so this quinoa is a great source. Want another reason this chili is awesome? You basically throw everything into a large pot and let it cook on low for 45 minutes. I don’t know about you but any meal that does not require me to sit in front of the stove and stir it every 5 minutes is the BEST meal. This chili is packed with hearty vegetables, black beans, and quinoa. The spices that I used give it a slightly sweet flare but perfectly balanced with the savory components. Hope you love this one!

Makes about 6 bowls

2 cups chopped carrots

1 medium chopped shallot

1 medium zucchini

1 bell pepper

1 medium-large sweet potato

1/2 cup Red Inca Chili

1 carton vegetable stock

1 can tomato sauce

2 tbsp tomato paste

1 1/2 cups of water

2 tbsp olive oil

1 tsp brown sugar

1/4 tsp cinnamon

1/4 tsp paprika

1/4 tsp salt

1/4 tsp pepper

1 tsp garlic powder

1 tbsp chili powder

1 can of corn drained

1 can of black beans drained.

This one is simple!

  1. Sauté  the shallots and vegetables in the olive oil for a few minutes.
  2. Add the spices to the vegetables and then the liquids.
  3. After about fifteen minutes, add the canned corn and black beans.
  4. Let this cook for about 40-45 minutes until a thick chili forms and the vegetables are tender.