2 cans of your favourite beans (pinto, black, kidney), drained
1 ½ – 2 cups of vegetable broth
1 small can of tomato paste
1 can of corn
1-2 spring onions (chopped; optional garnish)
Vegan sour cream
First, place a tablespoon of oil into a large pot and a sprinkle of salt; this will prevent sticking. Then, toss in the onion and garlic and cook on medium heat until the onions have softened (approximately 8-10 minutes). Whilst the onions and garlic are softening, cook the quinoa as per the instructions on the packet and set aside for later.
Once the onions have softened and the garlic is fragrant, cover them with the chili powder and cumin and stir in and continue cooking for 2-3 minutes until all of the moisture in the pot has evaporated (if you prefer adding more cumin/chili powder you can do so to your own taste). At this point stir in the tomato paste, broth and carrots, and simmer for 5-6 minutes to amalgamate the flavors.
Once the mixture has been brought to a simmer, stir in the pumpkin, then the beans and bring the chili to a boil. Once at a boil, reduce the heat and stir the beans until covered and cook them until cooked through (10-15 minutes). Once cooked, add the corn and quinoa to the chili last minute to heat through.
Serve immediately with a small dollop of your favorite vegan sour cream and a few chopped pieces of spring onion.
By Allison Bailey
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