Description
Hearty plant-based chili with black beans, quinoa, and mushrooms in a sweet tomato broth. Prep in advance and load up with toppings!
Ingredients
- 1 TBSP avocado oil
- 1 small white onion, diced
- 1/2 tsp garlic powder
- 2 15 oz. can Eden Foods Organic Black Beans, drained and rinsed
- 1 14.5 oz. can diced tomatoes
- 1 cup vegetable broth
- 2 TBSP tomato puree
- 1 cup Eden Foods Organic Quinoa, cooked
- 2 cups sliced white mushrooms
- 1 TBSP chili powder
- 1/2 tsp cayenne pepper
- Himalayan sea salt, to taste
- Black pepper, to taste
- pinch of cinnamon
For serving:
- unsweetened almond milk yogurt
- avocado
- chopped cilantro
- hot sauce
Instructions
- Heat the avocado oil in a large pot over medium heat.
- Add in the onions, mushrooms, and garlic powder and sauté until the onions are soft and translucent and the mushrooms begin to soften. Season with a pinch of Himalayan sea salt and black pepper.
- Next, add in all of the remaining ingredients and bring to a low boil over medium heat.
- Cover, reduce heat to medium low, and simmer for 25-30 minutes.
- Serve Black Bean Quinoa Chili with optional toppings– almond milk yogurt, hot sauce, avocado, and cilantro.
- Store leftovers in the fridge for up to one week and freeze for longterm storage.
Notes
Cook quinoa according to package instructions before adding to this recipe!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free