Nutrient-Packed Vegan Chili Recipe

• 1 Cup Quinoa (2 cups cooked)
• 1 head of red cabbage – chopped
• 3 zucchinis – sliced
• 1 small can of diced green chili peppers
• 1 cup dried red beans (2 ½ cups cooked)
• 1 bottle of organic tomato sauce
• 1 small onion
• 3 cloves of garlic
• 1 tbsp Extra virgin olive oil
• Hot sauce – season to taste
• 1 tsp garlic powder
• Crushed red pepper - season to taste

1. Soak and cook the beans: Measure the amount of dried beans you’d like to cook. 1 cup of dried beans yields about 2 ½ cups cooked. Rinse beans in a colander and place in a container to soak. Cover the beans with water and soak at least 6 hours, preferably overnight. After soaking, drain and rinse beans and place in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to low and simmer, covered, until beans are soft when pierced with a fork (approximately 1 hour). Stir beans every few minutes and add more water as necessary. When beans are tender, remove from heat, rinse, and drain in a colander.
2. Preparation: Heat oil over medium-high heat in a large frying pan or wok. When hot, cook the onions and garlic until the onions are translucent. Add the cooked beans, sliced zucchini, and chopped cabbage. Cook for 5-7 minutes, stirring occasionally.
3. Add the diced chili peppers (whole can with juice), tomato sauce, hot sauce, garlic powder, pepper, and cook for about 10 minutes.
4. Mix in cooked Quinoa and serve hot. If your frying pan isn’t big enough to mix the Quinoa, use a large bowl.