Killer Vegan Chili

eathealthyeathappy.com

Sheri Tweedt

1 Tbs olive oil

2 medium onions, chopped

2 ½ Tbs chili powder

1 ½ tsp paprika (smoked if you have it)

1 ½ tsp garlic powder

2 tsp dried basil

¼ tsp chipotle powder

2 Tbs cumin

½ tsp oregano

¼ tsp black pepper

2 Tbs no-salt herb seasoning, any brand or variety

your beer or stock/broth of choice (12 oz. beer or 1 ½ cups stock)

2 c chopped bell pepper, any colors

¼ to ½ chopped poblano pepper (use more for intense heat)

2 15 oz. cans no-salt-added diced tomatoes

1 15 oz. can no-salt-added petite diced tomatoes

2 Tbs maple syrup

2 Tbs low sodium tamari or soy sauce

1 tsp salt

½ tsp liquid smoke

4 c water

2 Tbs lemon juice

⅓ c uncooked quinoa

3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)

1 ½ c crushed walnuts

2 c fresh or frozen corn kernels

Toppings like fresh cilantro, avocado or vegan cheese shreds (optional)

Directions at eathealthyeathappy.com

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