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Vegan Bean & Quinoa Chili

Servings 6 servings
45 minutes
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Ingredients

  • 1 tbsp avocado oil
  • 1 white onion minced
  • 8 cloves garlic minced
  • 2 large 796 ml cans crushed tomatoes
  • 1 large 796 ml can black beans
  • 2 large 796 ml cans kidney beans
  • 1 cup water
  • 3 bouillon cubes
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 cup canned corn
  • 1/2 cup nutritional yeast
  • 1 tbsp onion powder
  • 2 tbsp ground cumin
  • 1/2 tbsp chili powder
  • 1 tbsp paprika
  • 1/2 cup quinoa
  • Salt and pepper to taste

Instructions

  • Begin by heating the avocado oil in a large pot.
  • Add the onions and garlic and cook until the onions become translucent.
  • Add the crushed tomatoes and stir for one minute.
  • Next, add the beans, water, bouillon cubes, bell peppers, canned corn, quinoa, and spices.
  • Let everything simmer for 40 minutes.
  • Allow the chili to cool fully before storing it in glass containers in the fridge for up to 5 days.