January in BC has been icy, foggy, and cold so far (at least cold by my weak West coast standards) so a spicy chili was just what the doctor ordered!
This is the second chili we’ve posted on the blog, I think this one is a more traditional meat-eater’s chili with the addition of vegetable ground making for a thicker, more hearty chili. (don’t worry there’s still a ton of beans!) Veggie ground is an interesting ground beef substitute to add protein and texture to dishes, we like the Yves brand ground which has a soy protein base.
I read somewhere that the more wrinkly your jalapeños are, the spicier they are, so take that into account when shopping for this recipe. This soup has the potential to be VERY spicy (we like it HOT!), so please adjust to your preferences. If you remove the seeds from the jalapeños or reduce the amount of cayenne pepper that can help to reduce the heat.
Yields: 8-10 servings (450g per serving)
- 2 tbsp olive oil
- 1 large onion, diced (2 cups)
- 4 cloves garlic, minced (2 tbsp)
- 2 large carrots, diced (2 cups)
- 3 stalks celery, diced (1 1/2 cups)
- 1 green bell pepper, diced (1 cup)
- 1 jalapeno pepper, minced (3 tbsp)
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp oregano, dried
- 1 tsp basil, dried
- 1 tsp paprika
- 1 tsp salt
- 1 package veggie ground (350 g) – I prefer Yves brand
- 1 can red kidney beans, drained and rinsed (540 mL/ 19 oz)
- 1 can navy beans, drained and rinsed (540 mL / 19 oz)
- can diced tomatoes (796 mL/28 oz.)
- tomato paste (156mL / 5.5 oz.)
- 4 cups water
- 3/4 cup quinoa
1. Heat olive oil in a large pot over medium heat. Add onions and sauté for 5 minutes or until onions are golden. Add carrots, celery, garlic and sauté for 5 minutes until the vegetables are softening.
2.Add green bell pepper, jalapeño, vegetable ground, and spices. Stir to coat vegetables evenly with spices.
3.Add kidney beans, navy beans, diced tomatoes, tomato paste, and water. Increase heat to bring to a boil, then reduce and simmer for 5 minutes.
4. Add quinoa and simmer for 15-20 minutes until quinoa is cooked through.
5. Serve with any chili toppings you desire, I like it with fresh green onion or vegan cheese grated on top!
Store in air-tight containers in the refrigerator for up to 5 days. Freezes well.
Make it gluten-free: substitute Yves veggie ground for a gluten-free alternative, or omit the veggie ground altogether.