Vegetarian Chili

A hearty meal made simply with pantry staples! This nourishing chili can be made in no time at all and can be enjoyed by the whole family. I can say this one is toddler approved!

Prep Time 15

Cook Time 40

Servings 4 people

Equipment

1 dutch oven

Ingredients

2 tbsp olive oil
2 cloves of garlic
1 brown onion medium
1 green bell pepper chopped
2 stalks of celery chopped
3 carrots small
1/2 cup quinoa
1 tsp cumin
2 bay leaves
1 tsp smoked paprika
1.5 tsp salt
2 cups vegetable broth
2 cans of crushed tomatoes (15 ounces each) I find the Mutta Polpa brand the absolute best!
3 cans of beans (15 ounces each) drained. Use whatever beans you prefer! I use, black beans, kidney beans and usually a mix
1/2 tbsp apple cider vinegar
1/2 tbsp lemon juice

Instructions

In a large dutch oven over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent.
Add the garlic, cumin, smoked paprika, salt and quinoa. Cook until fragrant while stirring for about 1 minute.
Add the canned tomatoes, drained beans, vegetable broth, apple cider vinegar and bay leaf. Stir to combine and bring the mixture to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30-40 minutes or until the quinoa is cooked through.
Remove chili from heat and take two cups of the mixture and add to a blender to blend until smooth. I like doing this as it thickens the chili and also brings out the flavours. Then poor the mixture back into the pot, stirring to combine. You can also use a hand blender if you prefer.
Add the lemon juice and add any additional salt or spices you prefer. Divide into individual bowls and garnish with fresh cilantro (coriander), cheese, and yogurt.
This recipe makes for great leftovers that can be stored in the freezer.