ingredients
all
2 medium Yellow onions
1 whole Red pepper
1 whole Green pepper
1 whole Poblano pepper
3 whole Portabello mushroom caps
1 whole Eggplant
2 whole Carrots
2 whole Zucchini
1 whole Jalapeno pepper
Salt
to taste
Pepper
to taste
6 cloves Garlic
sliced thin
3 tbsp Chili powder
1 tsp Cumin
1 tsp Coriander
1/2 tsp Cinnamon
1 tbsp Cocoa powder
1 1/2 tsp Smoked paprika
2 tbsp Canola oil
28 ounces Fire roasted diced tomatoes
1 large can
28 ounces Fire roasted crushed tomatoes
1 large can
2 sprigs Oregano
chopped
1 1/2 cups Corn kernels
frozen
15 ounces Pinto beans
1 can, drained and rinsed
15 ounces Kidney beans
1 can, drained and rinsed
15 ounces Black beans
1 can, drained and rinsed
1/2 cup Quinoa
golden or red, cooked in 1 cup of water for 12 minutes
cookware
  • grill
  • large soup pot
Grilled veggies and lots of great quality spices make this chili smokey and complex. You won't miss the meat!
1
Cut veggies into large flat pieces suitable for grilling, toss with a little oil, season with salt and pepper and grill until caramelized. Allow to cool and then dice everything into small pieces.
2
Warm a little oil in a large soup pot, add sliced garlic and stir until toasted and edges begin to brown. Add the spices and toast until they release their aroma (careful, they can burn easily.)
3
Immediately add the remaining ingredients except the quinoa. Bring to a simmer and allow to simmer for about 30 min.
4
Stir in cooked quinoa just before serving.
5
Topping suggestions: fresh avocado or guacamole, fresh chopped cilantro, chopped tomatoes, sliced green onions
notes
This chili makes a great meal along side baked potatoes. It's hearty enough to satisfy even the most skeptical of meatless Monday dinners. The recipe makes a huge amount, so if you aren't feeding a crowd, it freezes very well.