I don’t have an excuse/reason for not posting in so long. Life just happens, man. But here I am, with a delicious recipe for you to try out – perfect for these chili (ha, get it?) winter months!
Not only is this chili warm and comforting, it’s also full of hearty ingredients that will fill you up and keep you satisfied. Who said you need meat to get the protein you need? Quinoa and edamame mixed with the complete protein compounds that corn and beans provide will make you forget this chili is completely vegan!
In a crockpot, layer in the following ingredients:
- 3 red potatoes, chopped
- 1 bell pepper (any color), chopped
- 1/4 cup pickled jalapeno peppers, chopped
- 2 14oz containers of black beans, drained and rinsed
- 1 16oz bag of frozen corn
- 1 16oz bag of frozen, shelled edamame
- 4 cloves of garlic, minced
- 2 tbsp tomato paste
- 1 28oz can of crushed tomatoes
- 1 tbsp chili en adobo paste
- 2 cups dry quinoa
- 4 cups vegetable stock
- 2 cups water
- 3 tbsp hot sauce
- 3 tbsp chili powder
- 1 tbsp garlic powder
- 2 tbsp ground cumin
- 1 tbsp crushed red pepper flakes
- Salt and pepper to taste
- Sour cream (keep it vegan with a dairy-free option)
- Green onions or chives, chopped
- Vegan sriracha mayo (1 cup vegan mayo mixed with 3 tbsp sriracha)
- Shredded vegan pepper jack cheese (or any type you desire)
- Chopped fresh tomatoes
Set your crockpot to the desired temperature depending on how much time you have to cook the chili. Setting it on high will have you devouring this dish in about 3 hours, while setting it on low will take you closer to 5-6 hours, depending on your personal crock pot.
When your chili is ready, garnish with any toppings that suite your taste buds! I chose vegan sriracha mayo and some shredded smoked mozzarella (I’m not a vegan, so this wasn’t a taboo, don’t worry)
Leftovers keep SO well in the fridge – the layers of flavor just continue to build. Feel free to freeze any leftovers, too!