Vegan Chipotle Chili!
This Vegan Chipotle Chili is such a hearty and delicious meal. The smoked paprika and chipotle powder add a rich depth of flavour and bring out the smokiness of this chili. It is perfect enjoyed on a rainy day or for a healthy and balanced pre or post workout meal. The black beans and red kidney beans add tons of protein, while the quinoa adds both additional protein and complete carbohydrates. Adding sliced avocado would compliment this meal perfectly, and would also add some healthy fats. I like to serve this chili in stuffed peppers with a creamy dressing and fresh guacamole, but it is also delicious on its own!
Vegan Chipotle Chili
A delicious Vegan Chipotle Chili
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1 medium onion diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon chipotle powder
- 1 cup veggie broth homemade or store-bought
- 1/4 cup quinoa
- One 540 ml can black beans
- One 540 ml can red kidney beans
- Two 398 ml cans tomato sauce
- 3 teaspoons maple syrup
- 1 teaspoon soy sauce
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and onion. Season with salt, pepper, smoked paprika, and chipotle powder. Stir until soft, about 3-5 minutes.
- Add veggie broth, quinoa, black beans, red kidney beans, tomato sauce, maple syrup, and soy sauce. Stir until well combined.
- Cover and let simmer over low to medium heat for 35 minutes, or until quinoa is cooked through.
- Serve immediately.
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