This is my favourite vegan chili because there are so many flavours to it! Two types of beans make this extra hearty and the quinoa adds a nice ‘meaty’ texture. Serve this to your family and they’ll hardly notice it is vegan or ‘healthy’!
1 large onion
8 cloves minced garlic
3 cups / 711 ml. vegetable broth (if cooking on the stovetop)
1 15 oz. / 425 g can of no-salt sweet corn, drained (or 1 ¾ cups fresh or frozen)
4 stalks of celery, diced
2 carrots, diced
2 medium red bell peppers, diced
2 14.5 oz. / 411 g cans fired roasted diced tomatoes
2 6 oz. / 170 g cans tomato paste
2 15 oz. / 425 g cans black beans, no-salt (or 1 cup dried and soaked)
2 15 oz. / 425 g cans kidney beans, no-salt (or 1 cup dried and soaked)
1 cup quinoa (uncooked)
3 Tbsp. light soy sauce (or gluten-free tamari)
3 Tbsp. maple syrup
2 Tbsp. roasted cumin powder
2 tsp. Herbs de Provence (or Italian herb mix)
1 Tbsp. smoked Spanish paprika
1 tsp. chipotle or chili powder (more to taste)
Fresh ground pepper (to taste)
1. Rinse the quinoa thoroughly in a mesh metal strainer 3 times until all the ‘soapy’ suds are gone.
2. Place all ingredients into the slow cooker: carrots on the bottom, then kidney beans, celery, black beans, bell pepper, quinoa, onions, garlic, tomato paste and seasonings on top (except sweetener, soy sauce and black pepper) and cook on high for 4-5 hours or 6 to 7 hours on low. (It takes less time using canned beans, so be careful and don't overcook) The quinoa should fall apart and give a chunky
look to the chili.
3. When done, add the remaining ingredients and season to your preferred taste. If you'd like a thinner chili you can add a little bit of water if desired.
4. Now stir in the: maple syrup/sweetener, soy sauce/tamari, and fresh ground pepper. Add more chipotle if desired.
1. If using dried beans, soak them overnight and drain them.
2. Sauté onions and garlic in 1 cup vegetable broth in a large pot over medium heat for 5-6 minutes.
3. Add the remaining vegetable broth and the vegetables and sauté for another 3-4 minutes.
4. Add the canned tomatoes, tomato paste and spices and stir.
5. Add the soaked dried beans.
6. Bring to a boil for 2-3 minutes (only boil for 3 minutes if using dried beans) and then reduce to medium-low and cover. Stir occasionally. Adjust liquid level with more broth so beans and vegetables are covered while they simmer.