Spicy Multi-grain Chili
From mellybelly 16 years ago
- 40 minutes to make
- Serves 8
This is a very satisfying stick-to-your-ribs protein-fueled vegan chili!
Ingredients
- 3 tbsp canola oil shopping list
- 3 cloves garlic, minced shopping list
- 1 jalapeño, minced shopping list
- 1 onion, diced shopping list
- 1 stalk celery, diced shopping list
- 1 large carrot, diced shopping list
- 1/2 green pepper, diced shopping list
- 2 tbsp chili powder shopping list
- 2 tbsp cumin shopping list
- 1 tsp cinnamon shopping list
- 1 tsp ground coriander shopping list
- 1 tsp oregano shopping list
- 1 small can tomato paste shopping list
- 1/4 cup orange juice shopping list
- 1 large can diced tomatoes shopping list
- 2 bay leaves shopping list
- 6-8 cups water or vegetable stock shopping list
- 1/4 cup barley, rinsed shopping list
- 1/4 cup red or brown rice, rinsed shopping list
- 1/4 cup yellow lentils, rinsed shopping list
- 1/2 cup quinoa, rinsed shopping list
- 1/2 cup TVP shopping list
- 1 can red kidney beans, drained and rinsed shopping list
- 2 tbsp maple syrup shopping list
- salt & pepper shopping list
How to make it
- Heat oil in large soup pot. Sauté, vegetables until softened, add spices and tomato paste and continue to cook, stirring a couple more minutes.
- Deglaze pot with orange juice. Add canned tomatoes, bay leaves and 6 cups of water, or stock. Bring back to a boil over medium-high heat. When mixture begins to boil add barley, rice and lentils, stirring occasionally for 20 minutes. Add quinoa, simmer for 10 minutes, add TVP. Cook, stirring occasionally for another 10 minutes. Add reserved liquid if needed to thin chili.
- Add kidney beans to chili and heat through. Finish off chili with maple syrup and salt and pepper to taste.
The Rating
Reviewed by 2 people-
Took me about 2 hours to make, but it was delicious...my red meat eating father didn't know it was vegan until I told him.
exitmusic384
in Hamilton loved it
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great recipe{Love your chili thanks}
momo_55grandma
in Mountianview loved it
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