Vegan Black Eye Pea Chili with Quinoa and Greens

 

I know I'm a little late to the game this New Year. I was set back by a bad cold but now I'm back and ready!

This is my New Year Meal to bring health and prosperity to you!

Last year I made a soup and just wanted to do something different. I was in the mood for chili, so chili it was.

I'm very happy the way this came out and there was enough to freeze and share. As a matter of fact, I'm having this for lunch today.

So let me get to it!

What Do I Need?

 

2 tbsp Olive Oil

1 large or 2 small Onions, diced

2 Peppers, diced. Whatever color your heart desires

5 Cloves of garlic, minced.

2 Carrots shredded.

2 15.5 oz of black eye peas, drained.

4 Cups of veggie broth.

28oz of Diced Tomatoes with liquid.

½ to ¾ Cup of uncooked, rinsed quinoa. Depends on how thick you would like it.

1 tsp Garlic powder.

1 tsp Onion powder.

2 tsp Cumin.

2 tsp Paprika.

3 tbsp Chili powder.

1/2 tsp Liquid smoke.

1 Small bag of fresh spinach, chopped.

1 Avocado for garnish, optional.

What Do I Need To Do?

 Start with a large stock pot on medium heat. Add olive oil and heat through. Add Garlic and onion and cook until they start to get slightly clear.

Add peppers and carrots and cook for a few more minutes.

Add the rest of the ingredients except the spinach and mix together. Bring to a simmer and cook until veggies are tender and quinoa is cooked through. Add spinach and mix together. Taste and adjust seasoning if needed.

I added red chili flakes because I wanted it hotter but test it first. Cook until spinach is wilted to your liking. I like it slightly fresh so this is why I add it last. Add Some avocado for garnish and you're ready to eat!

Enjoy and be sure to share with friends and family!

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Xo,

Tina

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