Since moving from my old house with a tiny, cramped kitchen to my new house with a large, open kitchen with an island, I have been meal prepping, cooking, and baking a lot more. With this, I have been keen to try new recipes! I do eat meat, but most of the time I tend to cook vegetarian and vegan meals. This vegetarian chili recipe was one that I came across while browsing for a good, hearty chili recipe, and it is so delicious I had to share it with all of you.
I did not come up with this recipe myself. The lovely Shannon, with her blog "The Glowing Fridge," posted this recipe. Her website is amazing, and I highly recommend you check it out. (Also, if you are interested in more plant based recipes, take a look at Shannon's website here: https://www.theglowingfridge.com)
Ingredients:
1/3 cup vegetable broth (or 1 tbsp olive oil) - for sautéing
1 onion, diced
1/4 of a finely diced jalapeño (optional)
3 minced cloves of garlic
1 bell pepper of any color, diced
1 zucchini, diced
2 15 oz cans of black beans, drained
1 28 oz can of diced tomatoes
1 cup vegetable broth
1 cup cooked quinoa
Salt and pepper (for seasoning)
Spice blend:
1 1/2 tbsp chili powder
2 tsp cumin
1 1/2 tsp paprika
1/3 tsp cinnamon
Toppings:
Juice of a lime
Avocado
Fresh cilantro
Shredded cheese (I personally like to use a Mexican Style Blend shredded cheese)
Instructions:
1. Begin cooking your quinoa.
2. While the quinoa is cooking, heat your vegetable broth or oil on medium-high heat in a large pot. Sauté your onion, jalapeño, and garlic for 3 minutes.
3. Add in your bell pepper and zucchini and sauté that for 3-4 minutes.
4. Add in your black beans, tomatoes, vegetable broth, and cooked quinoa. Give that a quick stir then add in your spice blend.
5. Bring the entire mixture to a boil, then reduce the heat to a simmer. Simmer it for 10 minutes.
6. Top with your toppings.
7. Enjoy!
I personally love this chili because it's healthy, plus it's also customizable. This recipe yields a large batch, so I tend to have some for dinner that night, then I pack a few containers for lunch for the next few days, and then freeze the rest to have another week. This chili freezes really well, which is an added bonus. I usually eat the chili alone, but sometimes I will pair it with a piece of sourdough toast, or with some tortilla chips.
I did not come up with this recipe myself. The lovely Shannon, with her blog "The Glowing Fridge," posted this recipe. Her website is amazing, and I highly recommend you check it out. (Also, if you are interested in more plant based recipes, take a look at Shannon's website here: https://www.theglowingfridge.com)
Ingredients:
1/3 cup vegetable broth (or 1 tbsp olive oil) - for sautéing
1 onion, diced
1/4 of a finely diced jalapeño (optional)
3 minced cloves of garlic
1 bell pepper of any color, diced
1 zucchini, diced
2 15 oz cans of black beans, drained
1 28 oz can of diced tomatoes
1 cup vegetable broth
1 cup cooked quinoa
Salt and pepper (for seasoning)
Spice blend:
1 1/2 tbsp chili powder
2 tsp cumin
1 1/2 tsp paprika
1/3 tsp cinnamon
Toppings:
Juice of a lime
Avocado
Fresh cilantro
Shredded cheese (I personally like to use a Mexican Style Blend shredded cheese)
Instructions:
1. Begin cooking your quinoa.
2. While the quinoa is cooking, heat your vegetable broth or oil on medium-high heat in a large pot. Sauté your onion, jalapeño, and garlic for 3 minutes.
3. Add in your bell pepper and zucchini and sauté that for 3-4 minutes.
4. Add in your black beans, tomatoes, vegetable broth, and cooked quinoa. Give that a quick stir then add in your spice blend.
5. Bring the entire mixture to a boil, then reduce the heat to a simmer. Simmer it for 10 minutes.
6. Top with your toppings.
7. Enjoy!
I personally love this chili because it's healthy, plus it's also customizable. This recipe yields a large batch, so I tend to have some for dinner that night, then I pack a few containers for lunch for the next few days, and then freeze the rest to have another week. This chili freezes really well, which is an added bonus. I usually eat the chili alone, but sometimes I will pair it with a piece of sourdough toast, or with some tortilla chips.