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Award-Winning Vegan Chili

Prep Time10 mins
Cook Time30 mins
Servings: 6
Calories: 388kcal

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup onion, diced
  • 1 cup bell pepper, diced
  • 10 oz mushrooms, halved
  • 1 cup quinoa (dry)
  • 2 cups sweet potato
  • 3 cups canned tomatoes (chopped)
  • 2.5 cups water
  • 1 tbsp chili powder
  • 1/4 tsp sea salt
  • dash cayenne
  • 1 cup corn (frozen)
  • 1.75 cups black beans, drained
  • 1.75 cups kidney beans, drained

Instructions

  • In a large stockpot, sauté onions and peppers in olive oil over medium heat until translucent.
  • Meanwhile, chop the mushrooms and sweet potato.
  • Add the mushrooms to the pot and cook for about 5 minutes, until slightly browned.
  • Add the sweet potato, quinoa, water, tomatoes, chili powder, and salt.
  • Cover, turn the heat down to low, and simmer for at least 20 minutes.
  • Add the beans and corn and stir to combine. Cook until heated through.