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
to taste
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
1 1/2 cups Corn kernels
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
  • grill
  • large soup pot
Grilled veggies and lots of great quality spices make this chili smokey and complex. You won't miss the meat!
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.
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.)
Immediately add the remaining ingredients except the quinoa. Bring to a simmer and allow to simmer for about 30 min.
Stir in cooked quinoa just before serving.
Topping suggestions: fresh avocado or guacamole, fresh chopped cilantro, chopped tomatoes, sliced green onions
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.