Quick and Hearty Chili

I adapted this recipe from a cookbook called Vegan Diner. It is one of my top picks for veggie chili. The consistency and flavor is really similar to a hearty meat chili. Tastes delicious with cornbread or tortilla chips.

Ingredients:

• 1 Tb olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 1 1/2 cups water
• 2-15.5 oz cans kidney beans, drained and rinsed
• 1-15.5 oz can tomato puree 
• 1 Tb soy sauce
• 1 scant Tb chili powder
• 1 Tb baking cocoa powder
• 1 1/4 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 c. cooked quinoa (this is about 1/4 c. dried, cooked in 1/2 c. water)

Directions:

1. Saute the onion and garlic in the olive oil over medium heat in a soup pot, until onion is browned. Add the red bell pepper and cook for about 3 more minutes.
2. Add the water, beans, tomato puree, soy sauce, chili powder, cocoa powder, cumin, oregano, salt, and smoked paprika. Bring to a boil. Add the quinoa. Then reduce heat and simmer for 15 minutes.