Introduction: 5-Bean Chili Non-Carne

This recipe is one that I took to a work party last week and was entered into the Chili Cook-Off Competition.  I am the only vegan at work, and it won 2nd place :) It's based on a similar recipe I created called 3-Bean Quinoa Stew (which came into existence via what one would refer to as a “happy accident”. Most families have set menus for special occasions and holiday gatherings, but not my family – it's generally just whatever happens to sound good at the moment. It was Christmas 2007 I believe when I was attempting to make chili to bring for dinner at my grandma's house. I started making it, realizing after all the stores were closed, that I did not have any tomato paste (or maybe just not enough) to thicken it up sufficiently or maybe even convincingly to pass as chili. So I just started throwing extra stuff in there to thicken it up a bit, including quinoa, extra TVP, carrots, and whatever else I happened to have on hand.)

Step 1: Ingredients

1 TBSP olive oil
1 c rinsed and drained quinoa
2 c water
1 medium onion, coarsely chopped
2 cloves garlic, minced
4 c vegetable broth (or 4 c water + veg bouillon cube)
1 c each of 3 favorite beans (pinto, black, turtle, garbanzo, white, kidney, etc), cooked, rinsed & drained
1-10 oz can mild enchilada sauce
1-6 oz can of tomato paste
1--12 oz can tomato sauce
3-4 c fresh tomatoes, diced or 2 -16 oz cans diced
1 TBSP Agave nectar
1 TBSP cocoa powder
1 c corn , fresh or frozen  
1 tsp ground cinnamon
1 tsp allspice
2-3 bay leaves
1tsp salt (optional, to taste)
Dash of Tabasco (adjust to taste)

*NOTE: You can use whatever veggies you happen to have on hand.  The day I made this I only had yellow & green onions, leeks, garlic, and frozen corn along with garbanzo beans, Tri-Bean Blend (pinto, black, & kidney beans) and canned tomatoes. Normally I would also add some carrots and sweet bell peppers to this as well.

Step 2:

Add olive oil to a large stock pot and turn heat up to medium.

Step 3:

Chop and add onions, leek, and garlic,  Sautee until crisp-tender.

Step 4:

Add canned tomatoes, tomato paste, enchilada sauce, agave nectar, Tabasco & vegetable broth; stir well.

Step 5:

Rinse & drain the beans, then add to the stock pot, along with the herbs & seasonings.

Step 6:

Add TVP and quinoa, stir well. Add cocoa powder and any remaining seasonings. Add bay leaves.

Step 7:

Bring to a boil, then reduce heat and simmer covered for 15-20 minutes or until quinoa begins to unravel (you will know when it does this- it is very obvious) and the TVP has absorbed enough moisture so that it is no longer crunchy... Stir in the corn,  and any other veggies you want to use.  Ladle into bowls and garnish with fresh cilantro or parsley, if desired. Serve hot with tortilla chips.

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Bio: 4th Generation Native Utahn; Became vegetarian in 1987 and a vegan for life in 1995. I am a concert junkie and love to attend live ... More »
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