Black Bean Quinoa Chili w/ Cocoa

• Vegan
• Gluten free

• Produce

  • 3 cans Black beans
  • 2 Carrots
  • 1 Cilantro
  • 1 cup Corn, kernels
  • 1 Green pepper
  • 1 Lime, wedges
  • 1 Onion
  • 1 tsp Oregano, dried
  • 1 28oz can Tomatoes

• Canned Goods

  • 1 1/2 cups Vegetable broth, low-sodium

• Condiments

  • 1 tsp Liquid smoke
  • 1 Vegan sour cream

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tsp Allspice
  • 1 tbsp Chili powder
  • 2 tbsp Cocoa powder, unsweetened
  • 1 tsp Paprika, smoked
  • 1 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin

• Snacks

  • 1 Tortilla chips -not optional in my opinion

Found on veggieinspiredjourney.com

Description

Ingredients

• 1 onion, diced
• 1 green pepper, diced
• 2 carrots, shredded
• 2 tbsp unsweetened cocoa powder
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp allspice
• 1 tsp salt
• 1 tsp liquid smoke
• 3 cans black beans , rinsed and drained
• 1 28oz can diced tomatoes
• 1 cup quinoa
• 1 1/2 cups low sodium vegetable broth
• 1 cup corn kernels
• Lime wedges
• vegan sour cream
• Chopped cilantro
• Tortilla chips -not optional in my opinion! 🙂

Directions

• In a soup pot on the stove, sautée the onion and green pepper in 3 tbsp of water for about 6-7 minutes until softened. Add additional water 1 tbsp at a time, as needed, so the vegetables dont stick.
• Add the shredded carrots, cocoa powder, and all spices (chili powder, cumin, smoked paprika, oregano, allspice, salt, and liquid smoke) and mix well. Sautée another 1-2 minutes.
• Add the black beans, diced tomatoes, quinoa, and vegetable broth. Bring to a boil, cover, reduce heat, and simmer for 15 minutes until quinoa is cooked.
• Uncover, add corn, and simmer another 5-10 minutes.
• Enjoy!