Spicy Vegan Freekeh Chili

17 June 2016

Ingredients

2 cups cooked freekeh or quinoa

Spicy Vegan Freekeh Chili

1 can (15oz) tomato sauce (no salt added)

2 vine tomatoes

2 cups low-sodium vegetable broth, divided

1 can (15oz) dark red kidney beans

1 can (15oz) black beans

1-3/4 cup frozen corn

1 cup red onion, chopped

2 garlic cloves

1 cup cilantro, chopped

1 tbsp coconut oil

1 tbsp smoked paprika

1 tsp coriander

1 tsp chipotle chili pepper

1 tsp gumbo file (or 1 tsp cumin)

Directions

1. Cook freekeh according to the directions, but use half low-sodium vegetable broth (1 cup) and half water (1 cup) to add extra flavor. 2. Chop up your vegetables (cilantro, red onion, tomatoes, bell pepper, garlic) and set aside. 3. Set a nonstick skillet on medium-high heat and spray with coconut oil. Toss in red onions and garlic. Sauté until the red onions become brown and translucent. 4. Add tomato sauce, cooked freekeh, 1 cup vegetable broth, bell pepper, tomatoes, and the seasonings (paprika, coriander, chipotle chili pepper, gumbo file). Stir well with a spatula. 5. Ddd beans, corn, cilantro, and 1 cup vegetable broth. Reduce the heat and cook on medium heat for 8-10 minutes.