Happy Monday, friends! I hope you had a wonderful weekend! My mom, sister and I had a girls “staycation” weekend in Detroit and it was the best!
- Friday morning, my sister and I had manicures and pedicures together and then went to a few of my favorite stops around Grosse Pointe, including Trader Joe’s and The Better Health Market to stock up on some goodies for the weekend. Friday night, my mom, sister and I went to Maru Sushi in downtown Detroit — SO good!
- Saturday morning, we had the most relaxing spa day at IMMERSE Spa at the MGM Grand in Detroit. In the afternoon, we met up with my aunt and cousins for lunch at Townhouse Detroit, explored the holiday pop up markets in Cadillac Square and had a shake from Shake Shack.
- Sunday, we spent the morning taking in the Monet exhibition the Detroit Institute of Arts (DIA) and then saw The Bodyguard at the Fisher Theater. We ended the weekend by having this chili recipe around my dining room table, and it was the perfect way to conclude our fun-filled weekend around The D!
For Meatless Monday today, I wanted to share an incredibly easy and hearty vegan chili. Chili is one of my go-to recipes in the winter because it warms me up and is such a comforting food (especially in frigid temps!). Chili so simple to make — anything that lets me throw a bunch of ingredients in a pot and call it a day is my kind of meal. Plus, the fact that you can customize it to your taste and dietary preferences is a win-win-win.
For today’s recipe, you will need the following ingredients:
- 2 TBS olive oil
- 1 medium yellow onion, diced
- 2 cloves of garlic, minced
- 1 medium sweet potato, diced
- 2 tsp salt
- 2 TBS garlic powder
- ½ teaspoon black pepper
- 3 TBS chili powder
- 4 TBS cumin
- 4 cups vegetable broth
- 1 cup uncooked quinoa, rinsed
- 2 cans of black beans
- 1 can of sweet corn
- 3 cans of diced tomatoes
- 2 cups of shredded carrots
- 1 poblano pepper, diced (optional)
- A few dashes of hot sauce (I live for Cholula hot sauce…life changing), optional.
- In a large pot over medium heat, sauté the onion and garlic in the olive oil until garlic is fragrant and onions are soft and translucent — about five minutes.
- Add salt, garlic powder, black pepper, chili powder, cumin and diced sweet potato and cook until potato is soft — about 5-7 minutes.
- Next, add your vegetable broth, quinoa, black beans, corn, tomatoes, carrots, poblano pepper (optional) and a few dashes of hot sauce (optional). Bring your mixture to a low boil on medium heat. Stir, then reduce to a simmer.
- Cover and cook for 30 minutes. Check for taste and add any additional spices as needed. Your chili should be fragrant, the quinoa should be cooked and your mixture soft and thick. The great thing about chili: the longer you let it cook, the more flavorful your final product will be. I gave my chili another stir, covered it back up and let it simmer on the stove for an hour.
- Serve with chips, avocado or whatever other toppings you desire!
Do you have any favorite chili recipes? Please share them in the comments below! : )