Vegan Quinoa Chili

Adapted from: Milk Free Mom

Serves: 4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:
olive oil
1 onion, chopped
5 garlic cloves, minced
170 g (6 oz) tomato paste
*chili powder (1 tbsp – America) (1/4 tsp – Australia)
1 tbsp cumin
1 tsp dried oregano
475 ml (32 oz) vegetable stock
2 cans (800 g / 29 oz) black beans
salt & pepper, to taste
1 cup uncooked quinoa
1-2 avocado
(optional) shredded cheese
(optional) sour cream

This is a gloriously tried-and-true recipe that dates back to the year 2013 whereby several friends and I participated in the unofficial, semi-annual, end-of-semester pub crawl. It was a frigid cold night, surprisingly not raining for that time of year. Shivering and imbibed, we arrived home hungry for this chili which had been in the slow cooker all evening. 

We marveled at how delicious it was, hopeful that it wasn't just the beer talking. As we finished our last bites, our friend exclaimed "I forgot [ingredient]!" And to this day, I have never added that ingredient because I fell in love with the chili just the way it was. 

I love sour cream, especially on my chili. In this recipe, I much prefer a whopping dollop of ripe avocado. Mmmmm. This recipe. If you ever wanted to be vegan or gluten-free for a day/meal, this recipe will satiate even the biggest omnivore. Pair it with my hearty cornbread to make it a very full meal. 

*I really cannot understand the difference between advertised "chili powder" in Australia and advertised "chili powder" in the US. After several fire-cracker-mouth incidents in Australia with my standard recipes containing chili powder (including this one), I finally learned that chili powder here is spicy. So, so spicy. As such, the quantities have been adjusted. If you're in Aus and you like things spicy, feel free to double it and go from there! I found the listed quantity to suffice as 'mild' in Aus. 

Ingredients:

olive oil
1 onion, chopped
5 garlic cloves, minced
170 g (6 oz) tomato paste
*chili powder (1 tbsp – America) (1/4 tsp – Australia)
1 tbsp cumin
1 tsp dried oregano
475 ml (32 oz) vegetable stock
2 cans (800 g / 29 oz) black beans
salt & pepper, to taste
1 cup uncooked quinoa
1-2 avocado
(optional) shredded cheese
(optional) sour cream

Directions:
1. Heat 1 tbsp olive oil in a large soup pot on medium-low heat. Add onions and cook until soft and turning brown (10 min).

2. Add garlic and cook until fragrant, (1-2 minutes).

3. Add tomato paste, chili powder, cumin, and oregano. Stir constantly for 2 minutes.

4. Add vegetable stock, beans, salt, and pepper. Bring to a simmer.

5. Add quinoa and cook on medium-low heat for 15-30 minutes, stirring occasionally until quinoa is fully cooked and chili has thickened, then turn off the heat.

6. Serve with avocado and other toppings such as sour cream, and/or shredded cheese.