Inspired by Eat Healthy Eat Happy
Get your fiber, nutrients and your plant protein in one beautiful bowl.
1 Tbsp. olive oil
2 medium onions, chopped
2 1/2 Tbsp. chili powder
1 1/2 Tbsp. paprika (smoked if you have it)
1 1/2 tsp. garlic powder
2 tsp. dried basil
1/4 tsp. chipotle powder
2 Tbsp. cumin
1/2 tsp. oregano
1/4 tsp. black pepper
2 Tbsp. no-salt herb seasoning.
1 1/2 cups of veggie broth
2 c chopped red, orange or yellow bell pepper
2 15 oz. cans no-salt-added diced tomatoes
1 15 oz. can no-salt-added petite diced tomatoes
2 Tbsp. maple syrup
2 Tbsp. low sodium GF tamari or soy sauce
1 tsp. salt
1/2 tsp. liquid smoke
4 c water
2 Tbsp. lemon juice
1/3 c uncooked quinoa
3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)
1 1/2 c crushed walnuts
2 c fresh or frozen organic corn kernels
Toppings like fresh cilantro, spinach, parsley, avocado, sliced jalapeno, or vegan cheese shreds (optional)
Add the oil and onion to a large pot. Sauté the onion over medium heat for about 3 minutes.
Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the broth into the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices if necessary.
Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke and water. Cover the pot loosely and simmer about 30 minutes, stirring occasionally.
Stir in the lemon juice, quinoa, black beans, walnuts and corn. Reduce the heat to medium low, lid the pot and simmer about 50 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.
Serve with your favorite toppings.