Power Chili Recipe
- 2 tablespoons coconut or olive oil
- 1 small yellow onion, chopped
- 1 large red bell pepper, chopped
- 1 large jalapeno pepper, chopped
- 4 cloves garlic, chopped
- 1 cup (237 mL) pale beer (try Green’s gluten-free beers) or low-sodium veggie broth
- 3 tomatoes, chopped
- 3 15-ounce (426-g) cans or boxes low-sodium red beans, mostly drained
- 2 15-ounce (426-g) cans or boxes low-sodium black beans, mostly drained
- 2 tablespoons chili powder (or more, to taste)
- 1 tablespoon ground cumin
- 1 tablespoon ground cayenne
- 1 (15-ounce [426-g]) can vegetarian refried beans (look for lower-sodium varieties)
- 2 cups (474 mL) water (optional, for cooking quinoa)
- 1 cup quinoa (optional)
- Chopped scallions, for topping
- Vegan sour cream, vegan cheese, or nutritional yeast (optional}
- Pour the oil into a deep, heavy saucepan placed over medium heat Add the onion, red pepper, jalapeno pepper, and garlic Sauté for 5 minutes to soften the vegetables,
- Add the beer or broth, tomatoes, red beans, and black beans. Stir to combine. Add the chili powder, cumin, and cayenne. Thicken the mixture by stirring in the refried beans.
- Simmer the chili over low heat for 5 to 10 minutes, or longer.
- If you are using the quinoa, bring the water and the quinoa to a boil. Reduce the heat, cover, and cook for 12 to 15 minutes.
- Once the quinoa is done, stir it into the chili. Serve the chili topped with the scallions and vegan sour cream, vegan cheese, or nutritional yeast.
