Vegan Tomato-less Chili
  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 head of garlic, crushed
  • 2 tbsp maple syrup
  • ¼ cup no salt added chili powder
  • ¼ tsp nutmeg
  • ½ cup water (or more if necessary)
  • 3 medium sized carrots, diced
  • 2 fresh basil leaves, finely chopped
  • 1 can no salt added black beans, rinsed
  • 1 can no salt added chickpeas, rinsed
  • ¼ cup quinoa
  • 1 head of broccoli, small chunks
  • 1 leaves of Swiss chard, diced
  • 1 tbsp chia seeds
  1. In a large pot, heat oil. Add onions, garlic and maple syrup. Cook until caramelized.
  2. Add spices and let heat for about 30 seconds for the aromas to awaken. Add water and stir.
  3. Add carrots, beans, quinoa and simmer for 5 mins. Stir in broccoli. If necessary, add more water to help everything cook.
  4. Once broccoli begins to get tender, add Swiss chard and chia seeds. Let simmer for a few more minutes.
  5. Serve in some gluten-free taco shells topped with avocado, cilantro, hot sauce (optional) and the purple cabbage salad.
Recipe by Roll With It at