Chili

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 medium onion

3 cloves garlic

2 tablespoons olive oil

1/3 cup quinoa or bulghur wheat

1 cup water

1 can black beans, drained

1 can kidney beans, drained

800ml tinned tomatoes

4 tablespoons salted butter

1 can corn (or 1 1/2 cups frozen corn), drained

1 tablespoon yellow mustard

1 tablespoon vegan Worcestershire sauce (or omit)

1/2 cup ketchup

2 tablespoons chili powder

2 tablesppons dried oregano

1 tablespoon garlic powder

1 tablespoon cumin

1 1/2 teaspoons kosher salt

1 teaspoon smoked paprika

Directions

Dice the onion. Mince the garlic.

In a large pot heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.

Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice.

Store leftovers refrigerated for up to 3 days, or frozen for 3 months. Leftovers become very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops.

Nutrition

• Calories: 435
• Total Fat: 13.8 g
• Saturated Fat: 5.7 g
• Trans Fat: 0.3 g
• Cholesterol: 20.4 mg
• Sodium: 2139.3 mg
• Total Carbohydrate: 63.7 g
• Dietary Fiber: 17.8 g
• Total Sugars: 20.1 g
• Protein: 9.5 g