Spicy Mexican Chili (Vegan)

Name: Spicy Mexican Chili (Vegan) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: cooking spray; 1/2 cup chopped onion; 1 red pepper seeded and chopped; 2 Tbsp minced garlic; 6oz tomato paste; 1/4 cup jarred salsa (Frontera Jalapeno/Cilantro); 2 Tbsp cilantro base; 1 Tbsp Hot Mexican chili powder; 1 Tbsp cumin; 1 tsp coriander; 2 15oz cans black beans - drained and rinsed (I also mash them); 32oz vegetable broth; 1 sweet potato shredded/grated (or cubed); 15oz Fire-roasted tomatoes with garlic; 1 cup quinoa (uncooked); 2 Tbsp lime juice (about 1/2 lime); handful of fresh cilantro chopped; a few dashes of Tabasco; 1 Tbsp Sriracha

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 8

Ingredients

cooking spray1/2 cup chopped onion1 red pepper, seeded and chopped2 Tbsp minced garlic6oz tomato paste1/4 cup jarred salsa (Frontera Jalapeno/Cilantro)2 Tbsp cilantro base1 Tbsp Hot Mexican chili powder1 Tbsp cumin1 tsp coriander2 15oz cans black beans - drained and rinsed (I also mash them)32oz vegetable broth1 sweet potato, shredded/grated (or cubed)15oz Fire-roasted tomatoes with garlic1 cup quinoa (uncooked)2 Tbsp lime juice (about 1/2 lime)handful of fresh cilantro, chopped a few dashes of Tabasco1 Tbsp Sriracha

Directions

1. Spray a large soup pot with cooking spray and saute the onion, pepper and garlic over medium-high heat until it starts to brown.
2. Add the cilantro base, tomato paste, salsa, and spices. Stir constantly for about 2 minutes. Reduce heat to medium.
3. Add the beans, broth, sweet potato, and fire-roasted tomatoes. Stir and let cook for about 10 minutes. Reduce heat to low.
4. Add the quinoa and stir until well combined. Cover and let simmer for 30 minutes.
5. Remove cover, remove from heat, and add the lime juice, cilantro, and hot sauces. Stir and then serve!

Makes 8 heaping 1-cup servings.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving