Tips & Hacks

Loaded Vegetarian Chili II Kalejunkie

2 tb olive oil⁣
1 onion, diced⁣
3 cloves garlic, mashed⁣
1 tb chili powder⁣
1 tb cumin⁣
1 tb coconut sugar (optional)⁣
1 14.5 ounce can diced tomatoes⁣
1 tb chipotles in adobo⁣
1 can kidney beans, drained and rinsed⁣
1 can garbanzo beans, drained and rinsed⁣
1 can white beans, drained and rinsed⁣
1 cup quinoa⁣
1 14.5 oz can tomato sauce⁣
3 cups vegetable broth⁣
1 lime ⁣
Salt & pepper⁣

Garnishes: crushed potato chips, cheese, sour cream or plant-based yogurt, chopped jalapeño and cilantro⁣

Add olive oil to a large pot on the stove over medium heat. Add diced onion, a pinch of salt and pepper, the mashed garlic, chili powder, cumin, and coconut sugar (if using). Stir frequently, about 4-5 minutes. Next, add the diced tomatoes, chipotles in adobo, the diced tomatoes, beans, and quinoa, stirring again. Finally, add the tomato sauce and vegetable broth. Bring to a gentle boil, then turn the heat to low, cover and cook for 20-22 minutes, until the quinoa is cooked through. Stir in the lime juice and add salt and pepper to taste. Garnish as desired, I am using crushed potato chips, cheese, yogurt, chopped jalapeño and cilantro.⁣

Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, author of LOVE TO EAT, former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!


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