Delicious vegan chili tonight with three beans and red quinoa, perfect for a rainy Autumn night at home! Good comfort food for a chilly night.😊 react-text: 39 🌱🍂☔️ This chili is as clean as it can be! So delicious and easy....and if you are a meat eater, you can cook seasoned ( with my clean eats or tex mex seasonings recipe ) and add it and still have a delicious, healthy low fat full of protein meal !
Ingredients
2 Tbsp olive oil
2 cloves garlic, minced and mashed
1 large onion, diced
1/2 cup green bell pepper, diced
15 ounces black beans , do not drain
15 ounces pinto beans, do not drain
15 ounces garbanzo beans, do not drain
1/4 cup red quinoa, rinsed and drained
1/2 cup organic sweet corn, fresh or frozen
1/4 cup carrots, small diced
1/2 cup celery, diced
28 ounces whole tomatoes , do not drain, chopped
2 cups vegetable stock or water
2 Tbsp chili powder, or my taco mix , to taste
salt and pepper to taste
Directions
Heat the oil in a large soup pot and sauté the garlic and onion for 3 minutes. Add the pepper and sauté another 2 minutes. Add all remaining ingredients, cover and bring to a boil. Reduce the flame to medium low and simmer 35 minutes, stirring occasionally. Adjust the seasoning by adding more chili powder and sea salt, if desired and simmer another 5 minutes. Serve hot with organic corn chips or crackers. If additional spicy flavor is desired, add several drops of hot sauce or spicy salsa.
** To make for a meat eater but in the clean eating style, add 1/2 pound of cooked, seasoned and drain ground turkey meat with all the other ingredients and cover and bring to a boil, proceed as the rest of instructions!
Enjoy it!
In the second image, with ground turkey...like I did it for my son.
