This is a great vegan chili, but received second place in the first chili cook-off I entered it in. The kids coined the name, and it has stuck ever since. The key is the spices and the peppers/chilis that are used. I normally use jalapeno, but feel free to experiment. This is the way I usually make it.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
1 yellow pepper, diced
1 cup shredded carrots
2 jalapeno peppers, stemmed, seeded, and minced
3 garlic cloves, minced
1 cup corn kernels
½ cup quinoa
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon paprika
1 ½ cups tomato sauce
1 (15 oz) can of kidney beans, drained and rinsed
2 (15 oz) cans of black beans, drained and rinsed
4 cups of vegetable stock
Salt to taste
Directions
1. Heat oil in heavy pot over medium-high heat. Add the onion, carrots, yellow pepper, and jalapeno
peppers. Sauté, stirring often until the onion is soft and translucent, about 5 minutes.
2. Add the garlic and sauté for one more minute. Add the quinoa and spices and stir well to combine.
3. Stir in the beans, the tomato sauce, and vegetable stock. Bring to a boil, then reduce heat, cover, and
simmer, stirring occasionally, until the beans are tender – about one hour.
4. Add the corn. Season with salt to taste.