Hearty Black Bean Chili

This chili is guaranteed to fill you up before the big game.

Time 1 hr 15 min

Serving Size 6

Ingredients

1 Tbsp Olive Oil
1 Medium Yellow Onion, Finely Chopped
1 Medium Green, Yellow, Orange Or Red Bell Pepper, Finely Chopped With Stem And Seeds Removed
3 Tbsp Chili Powder
1 Tsp Ground Cumin
1 Bay Leaf
1/2 Tsp Sea Salt
1 (28-Oz) Can Diced Tomatoes, With Juice
1/4 Cup Silk Unsweet Cashewmilk
2 (15-Oz) Cans Black Beans, Drained And Rinsed
1 (15-Oz) Can Kidney Beans, Drained And Rinsed
1 Cup Uncooked Quinoa
2 3/4 Cups Vegetable Stock
Whole Cilantro Leaves Or Parsley, If Desired
6 Scallions, Chopped, If Desired

Step 1
Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).
Step 2
Stir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute).
Step 3
Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.
Step 4
Add Silk, beans, quinoa and stock cooking for an additional 20 minutes. Taste and adjust seasoning as needed.
Step 5
Serve topped with cilantro and scallions, if desired.

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