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Southwestern Chili

January 13, 2018 by Ness Leave a Comment

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vegan Southwestern Tex-Mex chili

It’s getting really cold again. Winter here in Wisconsin is so temperamental. I felt it was only necessary to make something warming and a nice big bowl of chili sounded especially good to me. Chili is perfect because it is not only hot but spicy as well. It warms you from the inside out.

I was originally planning on making regular chili but for one reason or another, Tex-Mex was calling my name. How could I say no? I suppose the only true difference between regular chili and Southwestern chili is the addition of corn and black beans. The more the merrier in my opinion!

vegan Southwestern Tex-Mex chili

This chili is thick, hearty, spicy and warm. Black beans and pinto beans are the stars of this dish and are accompanied by sweet corn, peppers and quinoa. It’s the perfect meal for these colder months.

I topped my chili with a vegan sour cream but top yours with whatever you like! Eat it with tortilla chips, top it with diced avocado, stuff it in a burrito. Whatever sounds good to you. I’ve been eating the leftovers on top of baked sweet potatoes and I think it’s been my favorite way to enjoy this.

Southwestern Chili
 
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Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
Author: Ness
Recipe type: Entree
Cuisine: Southwestern
Serves: 4-6
Ingredients
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • ½ red bell pepper, diced
  • 2 stalks celery, chopped
  • 1-2 jalapeños, diced
  • 1 tbsp olive oil
  • 28 oz can of diced tomatoes
  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 15 oz can corn, drained (or 1 cup frozen)
  • ¼ cup dry quinoa
  • 1 cup water
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • ½ tsp sugar
  • ¼ tsp oregano
  • salt and pepper to taste
Optional toppings:
  • sliced jalapeño
  • vegan sour cream
  • vegan cheddar shreds
  • diced red onion
  • green onions
  • fresh cilantro
  • diced avocado
Instructions
  1. Heat up the olive oil in a medium sized pot over medium high heat. Add all ingredients from the onion to the jalapeños to the pot and saute until the vegetables are cooked and slightly browned.
  2. Now add the canned goods from the diced tomatoes to the corn. Also add the quinoa and the water. Stir everything together and bring it to a soft boil.
  3. Lower the heat to simmer. Add the rest of the ingredients (the seasonings) and let it simmer for 30 minutes, stirring occasionally.
3.5.3229

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Filed Under: All Recipes, Gluten-free, Main Dishes, Nut-free, One-pot, Soy-free Tagged With: chili, southwestern chili, tex-mex, vegan, vegetarian

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Welcome!

Hi, I’m Vanessa, creator here at Duck Soup Kitchen. I like recipes that are easy to make and use common ingredients. My recipes are duck soup after all!
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