Plant-Based Chili - A Flavourful and Versatile Crowd-Pleasing Recipe

As the "Starks" would say "Winter is Coming". And with that, we have an amazing flavourful and versatile plant-based chili recipe that will keep your cockles warm. Trust me, it’s a real crowd-pleaser! This recipe has been receiving rave reviews, with folks giving it a solid 5-star rating.

And the best part? It’s loved by people with all sorts of dietary restrictions and health concerns.

Now, what makes this chili so special? Well, it’s perfectly balanced, bursting with flavour, and oh-so-satisfying. Whether you’re following a plant-based diet or simply looking for a delicious and healthy meal, this chili has got you covered.

Plus, it’s super easy to make, even for beginners like me. And the best part? You can customise it to your heart’s content, so it’s just the way you like it.

So, if you’re in the mood for a mouthwatering and nourishing meal, look no further than this flavourful and versatile plant-based chili. Trust me, you won’t be disappointed!

Serving Suggestions:

  • Serve the healthy chilli over a bed of brown rice or quinoa for added texture and a complete protein source.
  • Top the chilli with a dollop of guacamole or sliced avocado for a creamy and healthy fat addition.
  • Pair the chilli with a side of cornbread or wholegrain bread for a comforting and filling meal.
  • Serve the chilli alongside a fresh green salad or coleslaw for a refreshing and balanced meal.
  • Garnish the chilli with freshly chopped coriander or parsley for a pop of freshness and added flavour.
  • Serve alongside a baked potato for a low calorie but extremely filling meal.

Ingredients needed:

  • 100 grams of Quinoa
  • 2 small or 1 medium yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 60 grams Organic Ketchup
  • 30 grams of mild chili powder
  • 2 tablespoons dried oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon cumin
  • 250 ml water
  • 1 x 400 gram can of Black Beans, drained
  • 1 x 400 gram can of Pinto Beans, drained
  • 1 x 400 gram can of Kidney Beans, drained
  • 4 x 400 gram cans of Organic Diced Tomatoes
  • 120 grams of frozen corn
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce, vegan if desired
  • 2 tablespoons ground Flax Seed (optional)
  • 1 ½ teaspoons rock salt

Cooking Instructions:

  • Cook the quinoa by placing it in a saucepan with 250ml of water. Bring it to a boil and then lower the heat to a very low setting. Cover the pot and let it simmer until all the water has been absorbed, which should take about 15 to 20 minutes. You can check if the water has been completely absorbed by using a fork to pull back the quinoa. Once the quinoa is ready, turn off the heat and let it sit covered for 5 minutes to steam.
  • Start by dicing the onions and crushing the garlic. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and sauté them for 5 to 7 minutes, or until they become tender. Then, add the crushed garlic and cook for an additional 2 minutes until it becomes lightly browned. Add the ketchup and spices to the pot and cook for 1 minute until they become fragrant.
  • Next, add all the remaining ingredients to the pot and include the cooked quinoa as well. Let everything simmer for 25 minutes. Once ready, serve immediately with your favorite toppings. If you have any leftovers, store them in the refrigerator for up to 3 days or freeze them for up to 3 months.

Benefits of the Ingredients:

  • Quinoa is a nutritious grain that is high in protein, fibre, and various vitamins and minerals. It is also gluten-free and has been shown to help improve blood sugar control and promote heart health.
  • Onions are rich in antioxidants and sulphur compounds that have been linked to various health benefits, including reducing inflammation, boosting immune function, and improving heart health.
  • Garlic is known for its potent medicinal properties. It contains compounds that have been shown to boost immune function, reduce blood pressure, improve cholesterol levels, and have anti-cancer effects.
  • Black beans are a good source of protein, fibre, and various vitamins and minerals. They have been associated with numerous health benefits, including improved digestion, heart health, and blood sugar control.
  • Pinto beans are a nutritious legume that is high in fibre, protein, and various vitamins and minerals. They have been shown to help lower cholesterol levels, regulate blood sugar, and promote a healthy gut.
  • Kidney beans are a good source of plant-based protein, fibre, and iron. They have been associated with various health benefits, including weight management, improved digestion, and reduced risk of chronic diseases.
  • Tomatoes are a good source of vitamins A and C, as well as antioxidants like lycopene. They have been linked to a reduced risk of certain cancers, heart disease, and inflammation.
  • Corn is a good source of fibre, vitamins, and minerals. It contains antioxidants that may help protect against chronic diseases and support eye health. However, it is important to choose non-GMO and organic corn to avoid potential health risks.

Top Tips:

  • Any leftovers? - you can pop them in the fridge and eat within 3 days or freeze them for up to 3 months.
  • If you stir in adobo sauce, it adds an extra layer of complexity to the dish. Chipotles in adobo sauce can be found in small cans. These chilis are packed with a sauce made from a puree of tomato, vinegar, garlic, and various spices. You only need to add the sauce to the dish.