Vegan Corn Quinoa Chili

This Vegan Corn Quinoa Chili is warm, filling, and delicious… Perfect for any occasion!

Vegan Corn and Quinoa Chili

Print recipe
Dietary Vegan
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party

Ingredients

  • 2 Large Onions (Chopped)
  • 1 Large Red Bell Pepper (Chopped)
  • 1 Green Chile Pepper (Diced)
  • 6 cloves Garlic (Minced)
  • 2 1/2 tablespoons Mild Chili Powder
  • 2 cans (15 oz) Diced Tomatoes with Juice
  • 1 1/2 cup Freeze Dried Corn
  • 1/3 cup Uncooked Quinoa (Rinsed)
  • 2 cups Kidney Beans (Drained)
  • 2 cups Black Beans (Drained)
  • 26 cartons Crushed Tomatoes
  • 8 cartons Tomato Sauce
  • 1 tablespoon Cumin
  • 2 teaspoons Oregeno
  • 1 tablespoon Olive Oil
  • 3 cups Water
  • Salt and Pepper (To taste)

Directions

Step 1
Saute chopped onions, bell pepper, and green chile pepper in one tablespoon of olive oil in a medium sauce pan. When they become translucent(about 3-5 mintues) add garlic, chili powder, salt and pepper and cook for another 2 mintues.
Step 2
Add crushed tomoatoes, diced tomatoes, tomato sauce and water to the onion mixture and bring to a boil.
Step 3
Add quinoa and simmer on low for 30 minutes. Add more water if needed.
Step 4
Taste and season with more salt, pepper, chili powder if needed.
Step 5
Add corn, black beans, kidney beans and cook for another 10 minutes. Keep adding more tomato sauce or water if needed to thin it out.
Step 6
Serve in large bowls. Garnish with sliced green onion if desired.
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