I created this recipe to fulfill my love for deliciously robust spices. It has many textures, a slight creaminess, and the flavor is just phenomenal. It will forever remain one of my favorites.
Creamy Quinoa Kale Chili
Servings: 8 or so
Prep Time: 00:20
Cook Time: 00:25
3 carrots, diced
2 celery ribs, diced
1/2 onion, diced
4 cloves garlic, minced
2 TB olive oil
1 TB chili powder
1 TB cumin
1.5 tsp salt
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ancho chili powder (or sub cayenne chili powder)
1/2 tsp black pepper
2 tsp coconut sugar (or sub brown sugar)
1/4 cup dry red vegan wine (I use merlot)
1 tsp liquid smoke
28 oz. can dice tomatoes (I love the fire-roasted kind)
6 cups vegetable broth
1 cup uncooked quinoa
25 oz. can kidney beans (roughly 3 cups)
3 cups kale
3/4 cup cashew cream (see recipe below or sub vegan sour cream)
cilantro, for serving
jalapenos, for serving
Heat the olive oil in a large soup pot on stovetop over medium-high heat and add the diced carrots, celery, onion and garlic.
Sauté for five minutes.
Meanwhile, gather your spices.
Measure out the chili powder, cumin, salt, smoked paprika, oregano, ancho chili powder, black pepper, and coconut sugar and mix in a small bowl.
After veggies are sautéed, add all of the mixed spices.
Cook another 2 minutes, stirring well.
Add the red wine to deglaze the pot.
Let it boil for 1 minute, stirring and scraping the bottom of the pot well to pick up all of those yummy flavors.
Add the can of tomatoes (with juice), the veggie broth, liquid smoke, beans, and uncooked quinoa.
Bring to boil.
Once boiling, reduce heat to simmer and cover. Cook for 12-15 minutes.
Stir in cashew cream (instructions below) and kale.
Serve with a sprinkle of fresh cilantro and some jalapenos if you like more spice.
If time is permitting, you can soak the cashews overnight and then follow the rest of the cashew cream recipe instead of doing the quick boil process.
Simple & quick cashew cream:
1 cup raw cashews
1/2 cup water
In medium saucepan, cover cashews with water and bring to a boil.
Turn off heat. Cover. Let soak for 20-30 minutes.
Discard soaking water and transfer cashews to high-speed blender.
Blend with 1/2 cup water until the ingredients are completely smooth. Reserve 3/4 cup for the chili.