Power - Packed Vegan Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
1 tbsp olive oil1 onion, chopped1 cubanelle pepper, chopped1 green pepper, chopped2 red peppers, chopped20 baby carrots, chopped5 cloves garlic, diced10 button mushrooms2 jalapeños, chopped1 tbsp cumin3 tbsp chili powder2 tsp cayenne pepper2 tsp cinnamon2 tbsp oregano1 tbsp basil1 tbsp paprika2 tsp mustard powder½ cup stout beer28 oz whole tomatoes28 oz crushed tomatoes1 small can tomato paste2 tbsp unsweetened cocoa powder1 cup quinoa2 19-oz cans mixed beansWater, as required
Heat olive oil in a VERY large stockpot.
Add onion and sweat down thoroughly.
Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
Add spices and stir until fragrant.
Pour in stout, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
Add cocoa powder and stir.
Let simmer on low heat 45 minutes.
Add quinoa, stir and simmer 20 minutes, adding water if required.
Add beans along with their liquid, stir and simmer at least 15 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Add onion and sweat down thoroughly.
Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
Add spices and stir until fragrant.
Pour in stout, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
Add cocoa powder and stir.
Let simmer on low heat 45 minutes.
Add quinoa, stir and simmer 20 minutes, adding water if required.
Add beans along with their liquid, stir and simmer at least 15 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 326.7
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 796.1 mg
- Total Carbs: 61.1 g
- Dietary Fiber: 13.5 g
- Protein: 13.5 g
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