6 Servings
1 Hour
Allergens
Eating vegan on Thanksgiving should not make you feel out of place. For a holiday meal traditionally centered around turkey, this chili comes to the rescue.
In a large, heavy soup pot, heat the olive oil over medium-low heat. Add the onion and sauté until it is soft and beginning to brown, about 10 minutes. Add the garlic and cook for about two minutes.
Add the tomato paste, chili powder, cumin, and oregano. Cook for about two more minutes, stirring occasionally. Add the beans, chickpeas, stock, green pepper, and sweet potato. Cook everything together for about 20 minutes, then add the quinoa.
Lower the heat to a simmer and continue cooking, covered, for 15 to 30 minutes, stirring frequently, until the quinoa and potato are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick. Adjust the salt and seasonings to taste.
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A couple of small adjustments So, the first time I made this, I added kosher ground turkey meat in the early stages of cooking, right after the onion, and I belatedly realized I didn’t have any cumin in stock, so I improvised and added about a teaspoon of turmeric for flavoring instead. I also used a mixture of sweet potato and butternut squash. It came out really delicious! The second time, I stuck more to the recipe and had the correct amount of cumin this time, no turkey. Still good, but not quite as good as the first time! I’m thinking I’d like it best if the cumin were cut in half and I still added a teaspoon of turmeric. And maybe ground turkey again. Still a great go-to recipe!
You gave it zero starts. Was it that bad?