Vegan Chili with Quinoa and Corn
This hearty chili is delicious, healthy and very easy to make. Your meat loving friends will be asking for second servings!
Servings Prep Time
10 20minutes
Cook Time
1 hour,45 minutes
Servings Prep Time
10 20minutes
Cook Time
1 hour,45 minutes
Ingredients
Instructions
  1. Heat oil in a large pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the chopped vegetables and cook for another 3 minutes. Add the garlic and cook for another minute.
  2. Add the black-eyed peas, broth, seasonings and tomatoes. Bring to a boil for approximately 5 minutes.
  3. Reduce the heat to low, cover, and simmer until the black eyed peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth or water if it looks like it’s getting dry.
  4. When the peas are tender, add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. Add salt and pepper to taste.
  5. Serve with corn tortilla chips, a squeeze of lime juice or slices of avocado if desired.
Recipe Notes

Use black beans or pinto beans instead of black-eyed peas for alternate versions of this chili
The cocoa powder is the “secret” ingredient to this recipe. You can replace all other seasonings with 2 tablespoons of your favorite chili powder.
Freezer friendly! Store leftovers in airtight container in freezer for up to one month.