for anyone who ever attended a Thor Fest or lived with me in the last 4 years, you’ve probably already eaten this chili.

and maybe you liked it! if so here is how i make it. i’m pretty set with this recipe, it never goes wrong and it makes great leftovers and hearty meal on the CHEAP. you can quadruple this and feed a ton of people for very very little money.

this is using canned beans for convenience and because i didn’t plan. if you want to use soaked dried beans go ahead!

CHILI

1 large red onion, chopped

2 tbsp coriander seeds, whole

2 tbs chili powder (if mild, add 1 tsp chili flakes or cayenne)

1 tsp chili flakes if you like it hot, which i do  (in addition to the chili powder)

1 tsp cumin

1 tsp mustard seeds or powder

pinch of cinnamon

6 large cloves garlic, minced

1 can chickpeas, drained and rinsed

1 can black beans, drained and rinsed

1 large can crushed tomatoes

1 large sweet potato, cut into bit sized hunks

1/4 c. quinoa

2 c. broth

1 lime, zested and juiced

1/4 c. nutritional yeast

in a big pot, saute onion. add spices and stir until fragrant then add beans half the garlic and sweet potato, stir to coat. add tomatoes and broth and bring to a boil. add quinoa, turn down and simmer until potatoes are cooked (25 minutes?). stir in lime zest and juice, remaining garlic, and nutritional yeast. season with salt or braggs to taste. serve right away, or keep on minimum with the lid on for up to a couple hours (so long as you stir it every 10 minutes).

SERVING IDEAS

top with cilantro, green onions, daiya and/or sour cream.

my ideal serving is with those toppings, on macaroni and topped with “tofu crunchies” (i take firm tofu, squeeze it out, dice it very small, then pat dry and fry quickly until they are crunchy little cubes). i usually couldn’t care less about macaroni, but there is something about the crunchies, macaroni and the cheese with the chili is just the best combination.