Nutrient-Packed Vegan Chili Recipe FruitGal

1. 1

   Soak and cook the beans: Measure the amount of dried beans youd like to cook.

2. 2

   1 cup of dried beans yields about 2 1/2 cups cooked.

3. 3

   Rinse beans in a colander and place in a container to soak.

4. 4

   Cover the beans with water and soak at least 6 hours, preferably overnight.

5. 5

   After soaking, drain and rinse beans and place in a large saucepan.

6. 6

   Cover with water and bring to a boil over high heat.

7. 7

   Reduce heat to low and simmer, covered, until beans are soft when pierced with a fork (approximately 1 hour).

8. 8

   Stir beans every few minutes and add more water as necessary.

9. 9

   When beans are tender, remove from heat, rinse, and drain in a colander.

10. 10

    Preparation: Heat oil over medium-high heat in a large frying pan or wok.

11. 11

    When hot, cook the onions and garlic until the onions are translucent.

12. 12

    Add the cooked beans, sliced zucchini, and chopped cabbage.

13. 13

    Cook for 5-7 minutes, stirring occasionally.

14. 14

    Add the diced chili peppers (whole can with juice), tomato sauce, hot sauce, garlic powder, pepper, and cook for about 10 minutes.

15. 15

    Mix in cooked Quinoa and serve hot.

16. 16

    If your frying pan isnt big enough to mix the Quinoa, use a large bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.