Spicy Vegan Chili recipe

Want to get in the fall spirit? Try my delicious, comforting, and healthy chili dinner. I moved to Florida from Indiana, so this is truly a fall recipe.

Living in such a fast-paced world sometimes we don’t have time to cook for ourselves. That’s when I pull out the good ol’ crock-pot! Low simmer that baby all day long and you have a fall inspired healthy meal ready for you and your family when you get home! This recipe is especially my favorite to make me feel all warm inside.

Ingredients:

2 cups vegetable broth

1 cup water

½ cup quinoa, uncooked and rinsed

1 can diced tomatoes

1 can tomato paste

½ can kidney beans in sauce

1 cup celery, chopped

1 cup corn (frozen or fresh)

1 cup carrots, chopped

½ bell pepper, chopped

½ onion, chopped

½ jalapeño chopped

3 tbsp chili pepper

2 tbsp cumin

1 tsp smoked paprika

Dash of salt & pepper

Directions:

1. Add all these ingredients to your crockpot and adjust amounts for the size of your crockpot.

2. Cook the chili for 3-4 hours on high or 7-8 hours on low.

3. Sometimes I top with sliced avocado, daiya cheese, cilantro, crackers, or all mixed together.