JD has been "gettin healthy" in 2014 and so far the results are amazing...he's lost 20 pounds and his cholesterol dropped from over 200 to 134! We're basically going with a plant based, whole-foods diet. This recipe was a great find, and with our modifications, it's been a favorite for both of us.
The flavor in this chili is amazing...smoky and rich and with just the right amount of heat and bite. You won't even miss the meat!
Vegetarian 3-Bean Chili
adapted from blog.fatfreevegan.com
2 large onions, chopped
2 large bell peppers (red and yellow), chopped
6 cloves garlic, minced
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
4-6 cups vegetable stock (preferably salt free)
2 1/2 tablespoons chili powder
1 tablespoon cocoa powder
2 teaspoons smoked paprika
a few dashes of Cholula sauce
2 15-ounce cans diced tomatoes, with juice
1 1/2 cups fresh or frozen corn
1/3 cup uncooked quinoa, rinsed
salt and pepper to taste
Heat a large pot over medium-high heat. Add onions and dry-saute until softened, about 5 minutes. Add diced bell peppers and continue to cook for 3 minutes. Add garlic and cook, stirring, for 1 more minute.
Add beans, 4 cups broth, spices, and diced tomatoes. Bring to a boil and cook for 5 minutes. Add more broth if chili seems too thick/dry for your tastes. Reduce heat, cover and simmer for at least 1 hour.
Taste and add salt, pepper, and more Cholula or chili powder if necessary. Add corn and quinoa, stir and cover.
Simmer for another 20-30 minutes. Enjoy!