We got our first chill in the air and I’m finally feeling like cooking again, so what better than some chili!?
15oz can Black beans
15oz can Kidney beans
15oz can Cannellini beans
16oz Frozen corn
28oz can Whole tomatoes + juices
1 cup White quinoa
1 cup Ground vegetarian crumbles
1 cup Vegetable broth
3 Garlic cloves, minced
1/2 cup White onion, chopped
1 tsp Cayenne pepper
2 TBSP Chili powder
2 tsp Cumin
Salt & pepper to taste
Step 1: Combine all ingredients in a large pot. Heat to a simmer, reduce to low.
Step 2: Allow chili to stay at a low simmer for about 2 hours, stirring occasionally.
Step 3: Chili is ready! Top with cheese, sour cream, avocado, etc.