TAILGATE VEGAN CHILI

Chili In Bowl

TAILGATE VEGAN CHILI

by | Mar 18, 2022

Well it’s a little past tailgate season, but I was in the mood for something warm and spicy and this Tailgate Vegan Chili hit the spot. Of course, I didn’t have to name it tailgate chili but it transported me back to those pre-game days of my son, Alex’s high school and college football years. We enjoyed some great sideline dishes in those days, but chili was always my favorite. My friend, Matt, was famous for his special blend.

Chili is as controversial as politics. It’s earned its place in great chili cookoffs where home chefs compete for the best in multiple categories. Some profess it must contain meat, others shun tomatoes and still others proclaim beans as an abomination in chili.

I love chili in all of its varieties and since I hate controversy, I hope you’ll enjoy this dish without condemnation. As always, I’m trying to get more veggies in my diet and this chili is loaded up. Enjoy!

“If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.”–Roald Dahl

Chili In Bowl
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Tailgate Vegan Chili

Take your tailgate party to the next level with this Tailgate Vegan Chili. Moderately spicy, fabulously filling and loaded with life-affirming vegetables, this chili really hits the spot.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Lunch, Side Dish, Soup
Cuisine: Southwest Inspired
Keyword: Vegan, Vegetarian
Servings: 6
Calories: 269kcal

Equipment

  • Large heavy pot
  • Wooden spoon
  • High speed blender

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 medium onion chopped
  • 1 medium poblano pepper chopped
  • 1 medium red bell pepper chopped
  • 2 medium carrots chopped
  • 2 ribs celery chopped
  • 3 large garlic cloves minced, about 1 Tablespoon
  • ½ cup tri-colored quinoa rinsed
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne optional
  • 1 large can/box chopped tomatoes 28 ounces
  • 1 (15) ounce can kidney beans rinsed and drained
  • 2 (15) ounce cans black beans rinsed and drained
  • 4 cups low sodium vegetable broth/stock
  • 2 Tablespoons chopped cilantro plus more for garnsih
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon freshly ground black pepper
  • kosher salt to taste

Instructions

  • Heat the extra virgin olive oil in a large heavy pot over medium heat.
  • Once the oil is hot, add the chopped onion, poblano pepper, red bell pepper, carrot and celery to the pot and stir with a wooden spoon.
  • Continue cooking until the onions are translucent and the vegetables have begun to soften, about 8-10 minutes. Stir frequently.
  • Add the garlic, quinoa, chili powder, cumin, oregano, paprika and cayenne(if using) and stir with the wooden spoon for 30-60 seconds or until the garlic and spices are fragrant. Don't allow the garlic to burn.
  • Add the tomatoes, kidney beans, black beans and vegetable broth/stock and stir to combine.
  • Bring the mixture to a boil and reduce to a simmer.
  • Continue simmering for another 45 minutes.
  • Remove from the heat.
  • Add two cups of the chili to a high speed blender and blend until smooth. Be careful to secure the blender lid so as not to cause burns. The chili is still very hot.
  • Return the blended mixture to the pot and stir to incorporate it.
  • Stir in chopped cilantro, lime juice, freshly ground black pepper and kosher salt, to taste.
  • Garnish with chopped cilantro if desired.

Notes

Please note that the garnishes are not included in the nutrition facts.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 269kcal | Carbohydrates: 48g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 716mg | Potassium: 1022mg | Fiber: 15g | Sugar: 9g | Vitamin A: 5206IU | Vitamin C: 60mg | Calcium: 140mg | Iron: 6mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you. What’s your favorite kind of chili?

You’ll need the following ingredients for this Tailgate Vegan Chili…

Extra virgin olive oil-1 Tablespoon
Onion-1 medium
Poblano pepper-1 medium Red bell pepper-1 medium
Carrots-2 medium
Celery-2 ribs
Garlic cloves-3 large
Ttri-colored quinoa-½ cup
Chili powder-2 Tablespoons
Ground cumin-1 Tablespoon
Dried oregano-1 teaspoon
Paprika-¼ teaspoon
Cayenne-¼ teaspoon, optional
Chopped tomatoes-1 (28) ounce can/box
Kidney beans-1 (15) ounce can
Black beans-2 (15) ounce cans
Low sodium vegetable broth/stock-4 cups
Cilantro-2 Tablespoons chopped, plus more for garnish
Fresh lime juice-2 teaspoons
kosher salt to taste
Freshly ground black pepper-¼ teaspoon

Let’s go…

Rinse the quinoa to remove the saponin, its natural coating, which can make it taste bitter or soapy. Often boxed quinoas are pre-rinsed, so this step may be unnecessary.

Heat the extra virgin olive oil in a large heavy pot over medium heat.


Once the oil is hot, add the chopped onion, poblano pepper, red bell pepper, carrot and celery to the pot and stir with a wooden spoon.

Vegetables In Pot


Continue cooking until the onions are transclucent and the vegetables have begun to soften, about 8-10 minutes.

Vegetables In Pot


Add the garlic, quinoa, chili powder, cumin, oregano, paprika and cayenne(if using) and stir with the wooden spoon for 30-60 seconds or until the garlic and spices are fragrant.

Spices Added To Pot


Add the tomatoes, kidney beans, black beans and vegetable broth/stock and stir to combine.

Tomatoes and Beans Added To Pot


Bring the mixture to a boil and reduce to a simmer.

Chili Boiling In Pot


Continue simmering for another 45 minutes.
Remove from the heat.

Cooked Chili In Pot


Add two cups of the chili to a high speed blender and blend until smooth. Be careful to secure the blender lid so as not to cause burns. The chili is still very hot.


Return the blended mixture to the pot and stir to incorporate it.


Stir in chopped cilantro, lime juice, freshly ground black pepper and kosher salt, to taste.


Garnish with chopped cilantro if desired.

Chili In Bowl

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you. What’s your favorite kind of chili?

You might also enjoy these delicious soups from Chasing Beans…

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