This vegan chili is perfect for a cold evening in front of a toasty fire! This recipe is chili with out the guilt. Packed with nutrients from all the veggies and protein from the quinoa. This dish will keep you full on those long winter nights!

INGREDIENTS

• 1 tablespoon olive oil

• 1 medium onion chopped 

• 5 – 6 garlic cloves, minced

• 1 1/2 tablespoons chili powder

• 1 tablespoon cumin

• 1 teaspoon dried oregano

• a few dashes of garlic powder

• a few dashes of onion powder

• Himalayan salt, to taste

• 1 cup dried quinoa

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15oz) chickpeas, drained and rinsed

• 1 can (15 oz) fire roasted diced tomatoes 

• 1 can (6 oz) tomato paste

• 1 large sweet potato 

• 5 – 6 cups vegetable broth 

• 1/2 cup mushrooms

• 1/2 cup chopped okra

• 1/2 cup chopped celery

• 1/2 cup chopped red bell pepper

• 1 red stripe beer
  
  

INSTRUCTIONS

1. On stove top sauté onions and garlic with olive oil for 8-10 minutes until onions browned.

2. Add the remaining vegetables (celery, bell pepper, okra, sweet potato & mushrooms) to the sautéed onions. Sauté for another 5-10 minutes. Once vegetables start to brown transfer to the crockpot.

3. Add in the rest of the ingredients to the crockpot. Turn on high and cook for 4 hours or until sweet potatoes are cooked to preference.

4. Serve with sliced avocado, cilantro, lime juice, and/or my dairy free corn bread recipe!

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__