Smoky Black Bean Quinoa Chili

Ingredients

• 1 yellow onion
• 3 cloves garlic
• 1-2 chipotle peppers in adobo sauce*
• 2 tsp. adobo sauce
• 28 oz. can crushed tomatoes
• 2 1/2 cups vegetable broth
• 30 oz. canned black beans (two 15 oz. cans)
• 1/3 cup white quinoa
• 2 Tbsp. Chili Seasoning Mix
• Avocado, green onion, fresh cilantro, crushed tortilla chips, vegan shredded cheese, vegan sour cream

Instructions

1. 1

   Dice onion and mince garlic.

2. 2

   In a stockpot over medium-high heat, sauté the onion for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, prepare the chipotle: Handling the pepper carefully, cut them in half and gently scrape away the seeds with the back of your knife to remove them. Then finely mince the pepper. (When finished, avoid touching your face and wash your hands very well. I try to avoid all contact with the pepper, using a fork to help maneuver it.)

4. 4

   When the onion is translucent, add the minced garlic and 2 Tbsp. chili seasoning mix. Stir and cook 1 minute.

5. 5

   Add the crushed tomatoes, vegetable broth, minced chipotle, and 2 tsp. adobo sauce (avoiding the seeds).

6. 6

   Rinse and drain the black beans and quinoa. Add both to pot.

7. 7

   Bring to a light boil. Then cover, decrease heat, and simmer for 20 minutes or until quinoa is cooked.

8. 8

   Salt to taste and garnish with desired toppings before serving.