Vegan Quinoa Chili

Ingredients for 4 servings:

• 200 g quinoa, red or white
• 500 ml vegetable stock
• 1 m.-large bell pepper(s), yellow
• 1 m.-large bell pepper(s), green
• 2 red chili peppers
• 2 m.-sized onion(s)
• 2 small garlic cloves
• 3 tbsp olive oil
• 100 g tomato paste
• 2 cans of tomatoes, chopped, approx. 425 g per can
• 1 can of corn, approx. 285 g drained weight
• 1 can kidney beans or chili beans
• 1 dashes lemon juice
• 1 tsp agave syrup
• ½ tsp pepper, freshly ground
• ½ tsp salt
• ½ tsp cayenne pepper
• 1 tsp, heaped oregano, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

As a delicious stew or for filling wraps

Rinse the quinoa thoroughly with hot water in a sieve and cook in vegetable stock according to the package instructions for about 20-25 minutes. Drain in a sieve, let it drain, and set aside. Peel the onions and garlic. Finely dice the onions and set the garlic aside in a press. Wash the bell peppers, deseed them, and cut them into bite-sized pieces. Wash, deseed, and finely chop the chilies. Heat the olive oil in a saucepan and sauté the onions, garlic, chili, and bell pepper. Add the tomato paste, mix with the vegetables, and cook briefly. Add the tomatoes and simmer over medium heat for about 5 minutes. Drain the beans and corn in a sieve, stir them into the vegetables along with the quinoa, and simmer for a further 5-8 minutes. Season the chili with lemon juice, agave syrup, and spices. If the chili has lost too much liquid, feel free to add about 50 ml of hot water until the desired consistency is reached. The chili tastes wonderful with fresh baguette or wrapped in wraps with a few crisp green lettuce leaves. Tip: You can also replace the two fresh chilies with 20 g of spicy harissa paste, which is added with the tomato paste.