Day 7 Dinner: Vegan Quinoa Chili

Ingredients:

• 1/2 cup quinoa (100g)
• 1 cup vegetable stock (250ml)
• 1/2 green pepper
• 1 red chile
• 1 small yellow onion
• 1 garlic clove
• 1 1/2 tablespoons olive oil
• 2 1/2 tablespoons tomato paste
• 14oz can of chopped/diced tomatoes (400g)
• 1 cup corn (140g)
• 7oz kidney beans, drained and rinsed (200g)
• 1 tablespoon lime juice
• pinch of sea salt (or more to taste)
• pinch of freshly ground white or black pepper
• 1 teaspoon chili powder (or more to taste)
• pinch of dried oregano
• pinch of ground cumin (or more to taste)
• 1 teaspoon maple syrup

Instructions

• Run the quinoa under water in a strainer until the water flows clear, then cook it in the vegetable stock for about 15 minutes, or according to the package instructions. Drain in a strainer, rinse with cold water, and set aside.
• Slice the pepper and chile in half lengthwise, and remove the seeds. Chop the pepper into bite-sized cubes and finely chop the chile. Peel the onion and garlic and chop finely.
• Heat the oil in a large pan and sauté the pepper, chile, onion, and garlic over medium heat. Add the tomato paste and briefly sauté this with the other ingredients. Add the tomatoes and simmer everything for 5 minutes.
• Fold corn and kidney beans into the sauce with the quinoa. Let everything continue to simmer for 5 minutes.
• Adjust the flavor by adding lime juice, salt, pepper, chili powder, oregano, cumin, and maple syrup to taste.
• Serve immediately, or leave to cool, chill, and briefly reheat before serving.

Source: Delightful Adventures