Ultimate Vegan Chili (The Best!)

acouplecooks.com

Crystal Allen

2- 28 ounce cans fire roasted diced tomatoes, divided

1 small carrot

1 cup parsley leaves and tender stems, loosely packed

2 tablespoons vegan Worcestershire sauce (or use this substitute)

1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce), plus more to taste

1 large yellow onion

½ green bell pepper

2 tablespoons olive oil

1 15-ounce can crushed tomatoes, fire roasted if possible

1 15-ounce can pinto beans, drained

1 15-ounce can black beans, drained

½ cup dry quinoa

1 tablespoon each chili powder and garlic powder

1 teaspoon each onion powder, cumin and oregano

1 ½ teaspoons kosher salt, plus more to taste

¼ teaspoon ground black pepper

Garnishes: Pickled Jalapenos (or Pickled Onions), Vegan Sour Cream, lime wedges, sliced radishes

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