Vegan Chilli

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Sauté Vegetables

• 1 tsp Olive Oil
• 1/2 Small Onion
• 1/4 Bell Pepper
• 1 Small Carrot
• 1 Clove Garlic

In a pot, heat olive oil over medium heat. Add finely diced onion, bell pepper, carrot and sauté until the vegetables are softened, about 5 minutes. Then add in minced garlic and cook until fragrant, about another minute.

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‍Combine Ingredients & Season

• 1/4 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Paprika
• 100g Canned Diced Tomatoes
• 150g Kidney Beans
• 40g Quinoa
• 80mL Vegetable Broth

Season with chili powder, ground cumin, paprika, salt, and pepper then toast for about 30 seconds. Add canned diced tomatoes with juices, canned red kidney beans with the juices, and quinoa to the pot. Stir well to combine all the ingredients.

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Simmer & Serve‍‍‍

Bring the chili to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together. Taste and adjust the seasoning or add a bit more water if needed. Serve hot, with sliced avocado and parsley on top.