This vegan, one pot black bean and corn chili with quinoa is some serious comfort food perfect for a chilly winter afternoon. The quinoa makes the chili thick and hearty, the black beans add a good dose of protein, and the corn makes it creamy and delicious. We’re also sneaking a ton of other vegetables in to make sure you get your five a day. It will last for a good week in the fridge and at least 6 months in the freezer, so double or triple the recipe and cook up a big batch. On lazy days, you’ll be looking forward to coming home to a warm bowl of this delicious chili.

Ingredients

• 2 tablespoons Bragg Olive Oil
• 2 yellow onions, diced
• 6 celery stalks, diced
• 3 red bell peppers, diced
• 1 green bell pepper, diced
• 1 red chili pepper, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder (if you like your chili mild, use less)
• ½ teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 1 ½ cup dry quinoa, rinsed and drained
• 3 cups low-sodium vegetable broth
• 1 15-ounce can diced tomatoes
• 1 15-ounce can black beans, rinsed and drained
• 2 cups frozen corn
• Salt and pepper to taste
• Fresh cilantro, for garnish

Directions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add in the onion, celery, bell peppers, and chili pepper to the hot oil and cook, stirring occasionally, until the veggies soften up, around 4-5 minutes.
3. Add in the spices and the tomato paste and cook for another minute or two, just until the spices become fragrant. Generously season with salt and pepper.
4. dd in the quinoa, broth, canned tomatoes, black beans, and frozen corn. Partially cover with a lid and let the chili simmer away for 15-20 minutes or until the quinoa is cooked through and fluffy. Taste and adjust the seasoning.
5. Serve topped with fresh cilantro, if desired. Enjoy!

Nutritional Information (per serving)
Calories: 417
Fat: 10.4g
Protein: 18.8g
Carbs: 55.2g