Looking for a new version of your favorite comforting bowl of chili? Try this hearty, wholesome one that's loaded with protein and fiber.
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Ingredients
1medium oniondiced
2large tomatoesdiced
4clovesgarlicminced
1jalapeño pepperseeded and minced
15 ounce can tomato paste
1tablespooncider vinegar
1quartvegetable stock or waterplus a little more as needed
2teaspoonsliquid smoke
2tablespoonscoconut sugar
14 ounce can green chilies
1/4cuporganic ketchup
215 ounce cans, chili beans
215 ounce cans, kidney bean, rinsed and drained
2cupscooked quinoa
2tablespoonsmustard
1teaspoonblack pepperplus more to taste
1tablespoonchili powder
2teaspoonscumin
1teaspoonbasil
1teaspoonoregano
1 1/2tablespoonscocoa powder
sea salt to taste
Instructions
In a large high-sided skillet or shallow pot and add the onion, tomatoes, garlic, jalapeño, and cook for 6 to 7 minutes. Add the remaining chili ingredients and bring the mixture to a boil while stirring gently. Boil for about 8 to 10 minutes then reduce heat to simmer.
Cover with lid and allow it to simmer for 30 minutes to 1 hour until to give the flavors time to meld well. Serve hot, topped with desired toppings and any sides you like such and cornbread or garlic toast.