This vegetarian chili is so good you won't miss the beef. I've made this recipe again and again. Chances are if you've been on one of our trips you've eaten this one. It doesn't disappoint. A dehydrator is required
Serves Many
2 cups Cooked quinoa (from 2/3 cup dry)
1 tbsp Olive oil
1 Large yellow onion diced
4 Cloves of garlic minced
2 (14.5 oz) cans Diced tomatoes
1 (15 oz) can Tomato sauce
1 (7oz) can Diced green chilies
2 1/2 tbsp Chili powder
2 tsp Ground cumin
2 tsp Cocoa powder
1 1/2 tsp Paprika
1/2 tsp Ground coriander
1/8 tsp Cayenne pepper
Salt and freshly ground black pepper to taste
2 (15oz) cans Kidney beans, drained and rinsed
1 (15oz) can Black beans, drained and rinsed
1 1/2 cups Fresh or frozen corn
1/4 cup Chopped cilantro
1 tbsp Lime juice
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