Black Bean Chili

Serves 10

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 3 scallions/green onions, plus more for garnish
• 4 cloves garlic, chopped
• 3 jalapeño peppers, minced
• 1 tbsp chili powder
• 1 tbsp ancho chili powder
• 1 tbsp cumin
• 1 tbsp Mexican oregano
• 1 tbsp salt, or to taste
• 1.5 lbs sweet potato, diced
• 3-4 zucchini, diced
• (optional) 2 bell peppers, chopped
• 28 oz can crushed tomatoes
• 2 28 oz cans of black beans, or 1 lb dry, cooked
• 1 bunch kale, chopped into spoonable pieces
• 1 cup raw quinoa
• 1/2 lb frozen corn
• 1 lb veggie meat, cut up and sautéed. Impossible burger works well.

Ideas for Toppings and Sides

• Shredded pepper jack cheese
• Chips
• Sour cream
• Pickled jalapeños
• Avocado
• Cilantro
• Corn bread

Procedure - Chili

1. In a large pot, saute the onions, garlic, jalapeño, spices, and sweet potato.
2. Add the tomatoes and water to cover the veggies, and simmer until the sweet potato is cooked through.
3. Add the other veggies.
4. Add the beans, let them get warm. Cover with water and bring to a boil. Salt.
5. 15 minutes before serving, add the raw quinoa. Keep adding water to cover.
6. Add the corn, and turn off the heat once it's warm.

Procedure - Veggie Meat

1. Mince a few green onions and saute in a bit of oil.
2. When the onions are soft, add the veggie meat. You can break it up into nibbles in the pan as it cooks. Stir-fry 7-10 minutes.
3. Don't add the veggie meat directly to the chili, or it will be soggy leftover. Store it separately and add it to individual servings before reheating.