Mexican

Spicy Mexican Chili (Vegan) is for Dinner.

Spicy Mexican Chili (Vegan) takes 15 minutes to prepare.

Spicy Mexican Chili (Vegan) takes 45 minutes to cook.

Spicy Mexican Chili (Vegan) makes 8 servings.

The ingredients for Spicy Mexican Chili (Vegan) are:

cooking spray
1/2 cup chopped onion
1 red pepper, seeded and chopped
2 Tbsp minced garlic
6oz tomato paste
1/4 cup jarred salsa (Frontera Jalapeno/Cilantro)
2 Tbsp cilantro base
1 Tbsp Hot Mexican chili powder
1 Tbsp cumin
1 tsp coriander
2 15oz cans black beans - drained and rinsed (I also mash them)
32oz vegetable broth
1 sweet potato, shredded/grated (or cubed)
15oz Fire-roasted tomatoes with garlic
1 cup quinoa (uncooked)
2 Tbsp lime juice (about 1/2 lime)
handful of fresh cilantro, chopped
a few dashes of Tabasco
1 Tbsp Sriracha

Here is how you make Spicy Mexican Chili (Vegan):

1. Spray a large soup pot with cooking spray and saute the onion, pepper and garlic over medium-high heat until it starts to brown.2. Add the cilantro base, tomato paste, salsa, and spices. Stir constantly for about 2 minutes. Reduce heat to medium.3. Add the beans, broth, sweet potato, and fire-roasted tomatoes. Stir and let cook for about 10 minutes. Reduce heat to low.4. Add the quinoa and stir until well combined. Cover and let simmer for 30 minutes.5. Remove cover, remove from heat, and add the lime juice, cilantro, and hot sauces. Stir and then serve!Makes 8 heaping 1-cup servings.

The nutritional information for Spicy Mexican Chili (Vegan) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 264.8

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 917.7 mg
• Total Carbs: 49.7 g
• Dietary Fiber: 11.0 g
• Protein: 11.9 g

Spicy Mexican Chili (Vegan) is Mexican cuisine.

The dietary needs meet for Spicy Mexican Chili (Vegan) is Vegan