Andrew's Protein-Packed Vegan Chili

WhiskingWings's Note:

I made this for my fiance to take to work by combining three of my chili loves: stout, beans, and cocoa powder!

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 10

Yield: 1.0 large pot

• 1 tablespoon olive oil
• 1 onion , chopped
• 1 cubanelle pepper , chopped
• 1 green pepper , chopped
• 2 red peppers , chopped
• 20 baby carrots , chopped
• 5 garlic cloves , diced
• 10 button mushrooms
• 2 jalapenos , chopped
• 1 tablespoon cumin
• 3 tablespoons chili powder
• 2 teaspoons cayenne pepper
• 2 teaspoons cinnamon
• 2 tablespoons oregano
• 1 tablespoon basil
• 2 teaspoons mustard powder
• 2 tablespoons paprika
• ½ cup stout beer
• 28 ounces whole tomatoes
• 28 ounces crushed tomatoes
• 6 ounces tomato paste
• 2 tablespoons unsweetened cocoa powder
• 1 cup quinoa
• 2 (19 ounce) cans beans
• water , as required

Directions:

1. Heat olive oil in a VERY large stockpot.
2. Add onion and sweat down thoroughly.
3. Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
4. Add spices and stir until fragrant.
5. Pour in beer, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
6. Add cocoa powder and stir.
7. Let simmer on low heat 45 minutes.
8. Add quinoa, stir and simmer 20 minutes, adding water if required.
9. Add beans along with their liquid, stir and simmer at least 15 minutes before serving.

Reviews

[Engrossed]

GREAT HEALTHY chili! Once I added salt, this chili had a fabulous flavor. This is one of the first recipes I actually like quinoa in. I love that this chili isn't too beany but the quinoa fills it out and thickens it. Topped with chopped red onion, Tapatio hot sauce and sour cream it was very filling and delicious. I used 4 cups water which was a little too much as the quinoa didn't soak up as much liquid as I thought it would. I made it mild as I'm very sensitive to hot peppers. I omitted cubanelle pepper, only used 1/2 tsp cayenne, sweet Hungarian paprika, dark chili powder, Guinness stout beer, canned jalapenos and added 2 tsp salt plus more at the end. I also used a mix of red and white quinoa, pinto and great northern beans. I just noticed that the recipe doesn't include the nutrient info for the beans. Freddy Cat says hi! Made for PAC Fall 2011.

[LittleSpoon]

I made this as is, but with one IMPORTANT substitution; I just thought those who are Vegan might want to substitute the Guinness for some other type of beer, Guinness is NOT vegan. It is filtered through issingglass (fish eyes). For people who are not vegetarian or vegan, it may not matter, but for those of us who are, its easy to sub. a different beer in its place because the flavour combination is lovely, I used a Russian Imperial Stout from my local Brewery, Propeller. Try your own local beer and it will give your chilli that personal touch!