This is a favorite meal of ours, especially in the fall and winter, and it’s perfect for Lent. I use diced tomatoes, corn, quinoa, and black beans for this particular recipe, so it’s simple. We bake sweet potatoes to eat along with it or use this cornbread recipe when I am feeling adventurous. I also love to top mine with guacamole, vegan sour cream, and cilantro, and pair with tortilla chips. Here’s how I make it:

Vegan Quinoa Chili

Ingredients

• 1 can black beans, rinsed and drained

• 1 can tomatoes

• 1 cup frozen corn

• 1 cup quinoa

• 1 cup water

• chili powder, cumin, paprika, turmeric, cayenne, salt, and pepper to taste (I don’t usually measure so I would start smaller because you can always add more)

Directions:

• put all ingredients into a pot and bring to a boil. This is the pot we have and I love it.

• add spices, lower heat, and simmer uncovered for 20-30 minutes.

• make the cornbread linked above while it simmers. I use this loaf pan to bake. If you bake your sweet potatoes you will likely need to start before We typically bake our sweet potatoes wrapped in foil at 425 for about an hour, so you’ll need to start these before you make the chili.

• if you need to thicken the chili I usually add a little cornstarch (see box for directions)

• top with vegan sour cream, cilantro, majestic garlic dip, or vegan cheese & enjoy! We usually get 4-6 servings out of this, so it’s perfect for lunch the next day.

Let me know if you make this & what you think! You can always tag me in your instagram stories, too!

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