Chili

Serves 4-6

Vegan/GF

If you want added protein simply ground some soybean substitute which will do the job. Serve it with your choice of garnishes and toppings. Freeze in individual containers for quick meals.

1 Tbsp olive oil

1 pound soybean substitute (added protein “optional “)

1 cup diced white onion

1 cup diced green bell pepper (about one pepper )

1 tsp minced fresh garlic

One 28 oz can diced tomatoes

One 19 oz can black beans, drained and rinsed

One 14 oz can kidney beans, drained and rinsed

1/2 cup quinoa

One 5 1/2 oz can tomato paste

1 cup water

3 Tbsp chili powder

1 tsp unsweetened cocoa powder

1/2 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp salt

1/4 tsp ground black pepper

2 Tbsp white vinegar

Guacamole, green onion, tortilla chips (optional)

Heat the oil in a large sauce pan on medium heat and cook the ground soybeans until completely browned. Stir in the onion, green pepper and garlic. Cover and cook for about 5 minutes, or until the onion starts to soften.

Add the tomatoes, black beans and kidney beans, quinoa, tomato paste and water. Mix in the chili powder, cocoa powder, oregano, cumin, salt and black pepper. Bring the mixture to a boil, then reduce to a simmer and cook uncovered for about 20 minutes. Remove from the heat and stir in the vinegar.

Serve immediately, garnish with guacamole green onion and tortilla chips (if using).

Chris Walker