Looking for delicious, filling plant based recipes? This vegan chili is for you.Yep, this one of our favorite recipes yet and it’s totally plant based! India and I love finding ways to make vegetables delicious that go over well no matter what your diet choices. This chili is always a crowd favorite.
2 800g cans diced tomatoes, divided in half
1 cupparsley, loosely packed
2 tbsp vegan Worcestershire sauce
1 tbspadobo sauce
1large white onion
1 small green capsicum
2 tbspolive oil
1 425g can crushed tomatoes
1 425g can pinto beans, drained
1 425g can black beans, drained
1/2 cupdry quinoa
1 tbspeach chili powder and garlic powder
1 tspeach onion powder, cumin and oregano
1 1/2 tsp salt, plus more to taste
1/4 tspground black pepper
In a blender, blend the one can of diced tomatoes, carrot (peeled and chopped into a few pieces), parsley, Worcestershire sauce, and adobo sauce until fully combined.
Dice the onion and green capsicum. In a large pot or casserole dish, heat the olive oil over medium high heat. Add the onion and green capsicum and sauté for about 6 to 7 minutes until tender.
Carefully add the blended vegetables, the second can of diced tomatoes, the crushed tomatoes, drained beans, quinoa, spices, salt, and 1/2 cup water. Simmer gently for 25 to 30 minutes until the quinoa is tender and cooked through, stirring occasionally. Taste and add additional salt and adobo sauce as desired.
We hope you enjoy this simple yet tasty recipe as much as we do, it goes great with some corn chips, vegan sour cream, pickled jalapenos and avocado.