I’m not one to make New Year’s Resolutions (what am I talking about, it’s March!), but my husband and I have been making an extra effort to eat less meat this year. Unfortunately, things have been so busy lately that I’ve lost focus on this goal. Between balancing family, friends, work, and this blog, I tend to get a bit distracted! Thankfully, this recipe is one of my favorites and has put us back on track to eating less meat.
I started making this recipe when I was training for the Chicago Marathon. After a long run, my stomach would physically ache for something filling, but not too heavy. Vegetarian Chili was the perfect solution for my tired muscles back then. Not surprisingly, this dish is so good that I still make it⎯even without the intense training!
Beans provide many benefits for long-distance runners. According to Runner’s World, beans help restore glycogen, maintain muscle, and are a great source of fiber for your digestive system. If that’s not enough of a reason to enjoy them, this recipe should be!
There are few things that I love more than a colorful, flavorful and hearty chili! As always, let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! I can’t wait to see how much you love it.
- 2 tablespoons coconut oil or olive oil
- 2 garlic cloves, minced
- 1 medium red onion, diced
- 1 cup carrots, chopped
- 1 jalapeño pepper, seeded and sliced (optional)
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato purée
- 1 7-ounce can tomato paste
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can red beans, drained and rinsed
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can yellow corn
- 3 1/2 cups water
- 1/2 cup quinoa
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- ½ teaspoon chipotle chili pepper
- ½ teaspoon cayenne pepper (optional)
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- cilantro, chopped
- cheddar cheese, shredded
- hot sauce
- In a large stock pot, heat coconut oil and minced garlic for 2-3 minutes over medium-high heat.
- Once garlic is fragrant, add onion, carrots and jalapeno. Stir and sauté for 4-5 minutes.
- Once onion is softened, add tomatoes, tomato purée, tomato paste, kidney beans, black beans, red beans, chickpeas, yellow corn, water, quinoa, green bell pepper, red bell pepper and all spices.
- Heat until boiling, then turn to low. Let simmer for 10-15 minutes, or until quinoa is cooked.
- Serve hot with cilantro, cheddar cheese, and/or hot sauce. Enjoy!
Yields: 6-8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes