Everyone loves a spicy vegetable chili, but this one taste spicy to the next level. If you're not a fan of spice, check out my tips at the end to tone done the recipe! The flavors are complex and great for warming you up on a cool winter's night.
Spicy Vegan Quinoa Chili
3 cloves garlic
1 tsp chipotle
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne
1/2 tsp allspice
2 TBS sugar
salt and pepper
one 14.5 oz can diced tomatoes
one can tomato paste
1/2 cup TVP (optional, adds extra texture, can also use cooked beans)
1/2 cup Quinoa
3- 14.5 oz cans water (use diced tomato cans)
In a large pot, over medium heat, saute the onion, habanero, jalapeno, garlic, chipotle, cumin, chili powder, cayenne, and allspice, until onions turn translucent and begin to brown. Add the sugar, salt, pepper, diced tomatoes, tomato paste, TVP, Quinoa, and water. Bring to a boil and turn down to low. Cover with lid and simmer for 20 minutes. Voila!
This would be great topped with a big dollop of my easy, vegan sour "cream", which you can find here!
Tips: For a less spicy chili, omit the habanero, jalapeno, and cayenne pepper. Replace with a chopped red bell pepper. Additionally, you may add more or less water depending on your desired thickness. You may also omit the TVP if it's not handy, but it's nice to add some additional texture. You may also substitute TVP with cooked beans of your choice.
Stay tuned for the best Cornbread recipe ever! It is pictured above and pairs perfectly with this spicy chili.
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