• Shannon Taylor

Hearty Vegan Chili

Serves 6


1 tablespoon extra-virgin olive oil

1 medium yellow onion finely chopped

1 medium green, yellow, orange or red bell pepper, stem and seeds removed, finely chopped

3 tablespoons chili powder

1 teaspoon ground cumin

1 bay leaf

1/2 teaspoon sea salt

1 can (28 ounces) diced tomatoes, with juice

1/4 cup non-dairy milk

2 cans (15 ounces) black beans, drained and rinsed

1 can (15 ounces) kidney beans, drained and rinsed

1 cup uncooked quinoa

2 3/4 cups vegetable stock

To top the Chili (all optional):

Whole cilantro leaves or parsley, rinsed and patted dry

6 scallions, trimmed and thinly sliced on a diagonal, for garnish

2% vegan yogurt


Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reduce the heat to medium, and cook, stirring occasionally, until very soft, about 10 minutes. Stir in chili powder, cumin, bay leaf, and salt. Cook, stirring often, until spices are fragrant, about 1 minute. Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, 25 to 30 minutes until thick.

Add cashew milk, beans, quinoa, and stock, and cook for 20 minutes. Taste and add more salt or pepper as needed. Serve topped with cilantro, scallions and yogurt, if desired.


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