Red Quinoa and Black Bean Beer Chili [Vegan]

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Discover more recipes with these ingredients Red Quinoa and Black Bean Beer Chili [Vegan, Gluten-Free] Ingredients You Need for Red Quinoa and Black Bean Beer Chili [Vegan] How to Prepare Red Quinoa and Black Bean Beer Chili [Vegan] Notes

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Red Quinoa and Black Bean Beer Chili [Vegan, Gluten-Free]

Callicoon Kitchen achieves chili perfection! High-quality dark lager plus slow roasted tomatoes and garlic are the secret weapons to give this awesome chili the added body, texture and intense flavor to raise this fall classic to new heights. Be sure to top with fresh avocado to take home the ribbon…

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Ingredients You Need for Red Quinoa and Black Bean Beer Chili [Vegan]

3 1/2 cups plum tomatoes
10 garlic cloves
2 cups sweet Vidalia onions
2 jalapeño peppers
2 cups cooked red quinoa
2 1/2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons high-quality cocoa powder
1 1/2 teaspoons paprika
1/2 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1 15-ounce can tomato sauce
1 cup water
1 bottle of high-quality dark beer
1 can dark red kidney beans rinsed and drained
2 cans black beans, rinsed and drained
1 1/2 cups fresh corn
1/2 cup chopped cilantro
Extra virgin olive oil
Juice of 1 lime
Salt and pepper to taste

How to Prepare Red Quinoa and Black Bean Beer Chili [Vegan]

Before you begin, cook quinoa per package instructions and set aside.
Preheat oven to 350°F.
Cut plum tomatoes into 1-inch cubes and place in mixing bowl. Add 10 peeled garlic cloves then coat with 2 tablespoons olive oil, and salt and pepper to taste. Mix well then spread evenly on lined baking pan. Cook for 30 minutes. Allow to cool.
Separate out garlic and give it a rough chop. Set tomato and garlic mixture aside. If desired you can slice any larger tomato pieces but it’s okay to leave large chunks as they will break down in the chili.
Dice onion then seed and mince jalapeño peppers and set aside.
Heat 2 tablespoons olive oil in a large deep pot over medium heat. Add onion and sauté until tender, about four minutes. Then add tomato and garlic mixture, cooked quinoa, water, jalapeño, chili powder, cumin, cocoa, paprika, sugar, cayenne and beer. Season with salt and pepper.
Bring mixture to a boil, then reduce heat to a simmer and cover pot and allow to simmer for 30 minutes.
Add in kidney beans, black beans, corn, cilantro, lime juice and zest and cook until heated through.
Serve warm topped with diced avocado and vegan cornbread. Enjoy!