As part of our non-traditional Christmas dinner this year, I offered to bring chili over to my parents’ house. I found this recipe on Hangry Tales through Pinterest. It was relatively easy to make and the extras froze well for satisfying lunches. The chili was smoky and flavorful and absolutely awesome with some vegan scoop-shaped corn chips.
- 1 large yellow onion, chopped (1 3/4 cup)
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 (14.5 ounce) cans diced, fire-roasted tomatoes
- 1 (15 ounce) can tomato sauce
- 1 1/2 cups vegetable broth
- 2 (4 ounce) cans diced green chiles
- 2 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 1 1/2 teaspoons paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or to taste (optional)
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups fresh or frozen corn
- Juice of 1 lime
- 2 cups cooked quinoa
- 1/2 cup fresh cilantro
I know that seems like a lot, but hang in there!
- In a large crockpot, add all ingredients except for the quinoa and cilantro. Stir until very well combined.
- Turn it on at high heat for at least 5 hours, depending on the type of crockpot you have. I did 8 hours and then kept it on warm until it was eaten.
- Stir in the quinoa and cilantro at the very end, (and I topped it with a little quinoa for looks) and serve warm.
- It will keep well in sealed containers in the refrigerator for 4-5 days.