It’s September, ya damn hippies! You know what that means.
‘Tis the season for chunky sweaters, fuzzy socks, apple cider, and yes, pumpkin spice lattes. One of my favorite parts about fall, however, is an excuse to make endless amounts of soup. Chicken noodle soup, vegetable soup, broccoli and cheddar soup, potato soup…you get the point. It’s soups galore in my house as soon as the temperature gets below 70 degrees. My all time favorite fall soup has got to be chili. I absolutely LOVE chili. My dad always made chili once football season started and I’ve associated the two ever since. Also, when I was growing up, I had an uncle that competed in chili cook-offs and even won a few with his “Mad Cow Chili”. I had so much fun watching him prepare and dressing up (see embarrassing picture below).
Needless to say (but I’m gonna say it anyway) chili played a (oddly) large part in my childhood. Now that I’m vegan, I needed to find an amazing chili recipe. As always, I took to Pinterest. I found bits and pieces of several vegan chili recipes that I liked but nothing was perfect. I found this recipe from Kim’s Cravings and really liked a lot of the elements. There were some things I wasn’t too fond of like the sweet potato and onion, BUT I have VERY picky eaters in my house. If those things sound appealing to you, then absolutely check out Kim’s recipe. Plus, she’s got a really great blog with tons of other yummy recipes.
I personally wasn’t looking for a chili cook-off ready recipe, but I needed something that was up to my standards. After much research and several trials and even more errors, I developed this bomb-ass, yummy-in-my-tummy chili recipe. It’s chock full of protein, superfoods, and undoubtable deliciousness. There’s even avocado for the millennial in all of us! Without further ado, here is the “best-damn chili recipe” (not best-damn VEGAN chili recipe, just best-damn chili recipe…yeah, it’s that good.)
3-4 red potatoes, chopped
1 can kernel corn, drained
1 can black beans, drained
1 can chili beans (kidney), drained
1 ½ cups quinoa, uncooked
6 cups Imagine© No-Chicken Broth
sea salt, to taste
1 teaspoon garlic powder
1 teaspoon black pepper
4 tablespoons chili powder
1 tablespoon cumin
dash of cayenne pepper
3 bay leaves
2 tablespoons olive oil
1 avocado (not required, but HIGHLY recommended)
- In a large pot over medium heat, sauté chopped red potatoes in 4 TBS of chili powder and olive oil for 5 minutes, stirring periodically.
- Add 3 cups of broth and bring mixture to a boil over medium heat. Then, let simmer on medium-low heat. Add quinoa, beans, corn, and bay leaves; cover and cook for 30 minutes until chili is thick.
- Add 2 more cups of broth. Season to taste. If chili is still too thick, add last cup of broth
- Once the chili is done, let sit for an hour or so (or even over night) so the flavor has time to settle in. If it has thickened up again (which it tends to do) you may need to add another cup of broth.
- Chop or slice avocado to serve on top of chili along with other preferred toppings (chips, cheese, sour cream, etc…)
*serves about 12, 1 cup servings