Insane Delicious Vegetarian Chili

Insane Delicious Vegetarian Chili

Makes 8 servings

2 tablespoons olive oil

2 large Spanish onions, diced

1 bulb garlic, minced (yes, a whole bulb)

2 tablespoons diced cilantro stems 

2 tablespoons tomato paste

2 X 15-ounce can black beans

2 X 15-ounce can kidney beans

2 X 32-ounce cans crushed tomatoes

1 can diced green chilies 

1 ½ cups vegetable stock

1/2 cup your favourite beer

1 cup quinoa 

1 cup frozen corn

Zest of 1 lime

¼ cup chili powder

¼ teaspoon chipotle powder

1 ½ tablespoons dried oregano

1/4 teaspoon ground cayenne

1 tablespoon pure maple syrup

Sea salt and cracked black pepper, to taste

Sour Cream, Avocado, Green Onions,  Fresh Cilantro, to garnish

Heat a large dutch oven over medium-heat and pour in the olive oil. When hot, add the onions, garlic, cilantro, and season with a pinch of sea salt. Cook, stirring often, until the onion is translucent (about 7 – 8 minutes). Add the tomato paste and cook for about 1 minute (while stirring continuously).

Add the beans (and their juices), crushed tomatoes, stock, chilies, beer, quinoa, corn, lime zest, spices, maple syrup, and season with another pinch of salt and pepper. Bring the chili to a boil, then reduce the heat to medium-low and simmer for 30 – 35 minutes, until the quinoa is soft and the chili has thickened beautifully. Season with an extra hit of sea salt to taste.

Top with sour cream, avocado, green onions, and fresh cilantro, then serve. Delicious!