 | I'm so excited to make this post because it's my official acknowledgement of the holiday season! I know it's a bit early but since I'm already seeing holiday decor in the stores, I figure it's not too outrageous. Even though it's the dry season where I am in Costa Rica, I'm from Virginia. That means it's getting cold back at home! My favorite I-cant-get-warm meals has always been chili, it always does the trick, wouldn't you agree? |
| This divine black bean quinoa chili recipe is courtesy of Gabrielle over at EatDrinkShrink.com so be sure to go check out all the deliciousness! I'd say the best thing about this vegan chili is that it's super quick to make- after all, I do have four kids, lol! Prep time: 15 min. Cook time: 10 min. Ingredients:
| Directions: In a large pot over medium heat cook the garlic with olive oil and until fragrant. (2 minutes) Add the diced onions, red bell pepper, adobo peppers, liquid smoke, vegan Worcestershire, cumin and chili powder and cook for an additional 5 minutes until onions are slightly browned. Rinse all of the beans throw and add them to the pot with the crushed tomatoes, broth, and precooked quinoa. Bring to a boil, then reduce to a simmer. Cook for 10 minutes to let the flavors blend. For the best flavor, let the chili simmer on low for a few hours. Top with avocado, vegan sour cream and cilantro. Finish with lime juice Note: I cooked my quinoa in advance. Simply rinse, and then throw into a pot with broth or water. Wait til the little tails come out to remove from heat. Toppings: Follow Your Heart vegan sour cream (as desired) 1 cup avocado 2-3 tbsp cilantro |
Get more tips and photos of this recipe at EatDrinkShrink.com
Recipe & Image Source: EatDrinkShrink.com
Recipe & Image Source: EatDrinkShrink.com
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