Mixed Bean Quinoa Chili Bowl

Beans, optional Beyond Meat crumbles, and quinoa, all cooked in one pot together. Easy complete meal.

Ingredients

• Onion
• Bell Peppers
• Garlic
• Beyond Meat crumbles (optional)
• Pinto Beans
• Black Beans
• Chili peppers
• Avocado Oil

Steps

1. Heat 2 tsp avocado oil in a pot on medium heat
2. Add 1/2 chopped red onion and 2 chopped bell peppers (I used one red and one orange). Saute until onion is translucent. Add 2 tsp minced garlic. Mix through.
3. Add frozen Beyond Meat crumbles (1/2 bag). Mix and heat through for about 4 minutes.
4. Season with 2 tsp cumin powder, 1/2 tsp red chili powder, 1/2 tsp salt, 1/4 tsp cinnamon, 1 tsp garlic powder. Mix together (mixture will be dry at this point, this will cook the spices and they will become fragrant). Once fragrant, after 3-5 minutes, add 1/4 c water and scrape off any spices from bottom of pan and stir mix together.
5. Add 1 Tbsp nutritional yeast, 1/2 tsp turmeric powder. 1 tsp coriander powder, and 1 Tbsp chopped chilis (adjust to desired heat – I added 1 Tbsp canned green chilis and then 2 chopped Thai chilis…and it gave it HEAT)
6. Add 1 can pinto beans and 1 can black beans (drained and rinsed). Mix through. If you like Rotel or any similar canned tomatoes with jalapenos/chilis mix, then you can add 1/2 can of it at this point (I did not since I had put in a bunch of Thai chilis). Add 1/4 c water. Heat for about 3 minutes.
7. Add 1/3 c uncooked quinoa and 1 c water. Turn heat up to high and bring to a boil.
8. Once bubbling, cover and turn down to a simmer.
9. Simmer for about 15 minutes. Check on it at 15 minutes and cook longer if quinoa not yet cooked but check on it every 3 minutes to avoid mix drying out. Add additional water 2 Tbsp at a time to get desired consistency. Add additional salt to taste.
10. Serve on its own or topped with avocado, vegan sour cream, or cheeze shreds. I ate it on its own, packed some up for my work week meal prep and froze a portion for when the craving hits again 🙂

TIPS

This mix can also be placed inside a halved bell pepper, topped with cheeze, and baked at 375F for 10 minutes for an easy stuffed pepper meal.

Can also be served with whole tortilla chips or topped with crushed tortilla chips to add crunch to each bite

This is one of those meals that tastes better the next day after the spices marinate together even longer. Great for meal prep!