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Vegan Protein Charged Chili
Servings: 4 servings
Ingredients
  • 2 cups cooked quinoa
  • 1 cup cooked brown lentils
  • 3 cups cooked black beans
  • 2 cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 2 cups chopped bell peppers
  • 1 cup chopped white onion
  • 2 tablespoons garlic, minced
  • 1 tablespoon turmeric powder
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 medium size zucchini
  • 2 cups Portobello mushrooms, chopped
  • 1 jalapeño, minced
  • 4 tomatoes, chopped
  • 1 15 oz can tomato sauce, plus the same amount of water
  • 1/2 cup chopped cilantro
Instructions

  1. In a large saucepan over medium heat, add the oil, turmeric powder, cumin seeds, and cook until fragrant, about 3 minutes.

  2. Add onions, cook for a couple of minutes and then add the bell pepper, jalapeno, mushrooms, and garlic. Cook for about 10 minutes.

  3. Add the tomatoes, zucchini, and tomato sauce and water. Lower the heat and cover. Let it simmer for 15 minutes, stirring occasionally. Add the quinoa, brown lentils and beans. Add the vegetable broth, and stir to combine. If necessary, add more water. Let it simmer covered for another 10 minutes. Serve with rice, topped with cilantro.