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Happy Belly Chili

a protein packed chilli with 15 different plant based fiber-filled ingredients to fuel your microbiome
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Servings 8

Ingredients
  

  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 28 oz fire roasted tomatoes
  • 14 oz cooked kidney beans
  • 14 oz cooked black beans
  • 14 oz cooked pinto beans
  • 8 oz crumbled tempeh or tofu
  • .5 c uncooked quinoa
  • .5 c uncooked black lentils
  • 2 tbsp chipotle in adobo sauce
  • 3-4 c water, to desired thickness

Spices

  • 2 Tbsp chili powder
  • 2 tbsp cumin
  • .5 cup powdered dried mushrooms
  • 2 tbsp smoked paprika
  • 1 tbsp cocoa powder
  • 2 tbsp soy sauce or aminos
  • 1 tbsp worcestshire sauce
  • 1 tsp salt, or to taste

Garnish

  • fresh cilantro, chopped
  • unsweetened vegan yogurt, salted with a squeeze of lemon juice mixed in

Instructions
 

  • Saute onion, carrots and celery for 7 minutes, till soft
  • Add minced garlic and saute for an additional minute
  • Add remaining ingredients and bring to a boil, then simmer 30 minutes till all ingredients are soft and quinoa has bloomed.
  • The amount of water you need to add will depend on personal preference for a thicker or thinner chili. Keep in mind, if you are adding uncooked lentils and quinoa, these will absorb some extra water. You can always dilute at the end if it is too thick.