Ingredients

• Ingredients Units USM Scale 1x2x3x 1 red onion, diced 2 large carrots (about 1 cup), peeled and diced 2 celery sticks (about 1 cup), diced 1 can (4oz.) diced green chilis or 1 bell pepper (any color), diced 1 can (14 oz.) diced tomatoes, with juices 1 can (14 oz.) sweet corn, drained 8 oz. package tempeh, crumbled or 1 can (14 oz.) pinto beans 1 can (14 oz) kidney beans, drained and rinsed 1 can (14 oz) black beans, drained and rinsed 1 can (6 oz.) tomato paste 2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon coriander 1 teaspoon garlic powder 1/2 teaspoon chipotle powder or cayenne pepper 2 cups water or vegetable broth 1/2 cup dried quinoa + 1 cup water, optional mineral salt to taste optional toppings sliced jalapeno diced avocado chopped cilantro homemade cashew sour cream

Preparation

• Instructions Slow Cooker: Place ingredients, plus 1/2 extra cup of water, into the bottom of a 4 – 6 qt. slow-cooker and give a good stir. Cook on high for 3 – 4 hours, or low for 5 – 7 hours. Stovetop: Place ingredients in a large dutch oven or pot, give a good stir, bring to a boil, reduce heat to low and simmer for 1 to 1 and 1/2 hours, stirring occasionally. Instant Pot: To the bowl of the Instant Pot, add all the ingredients and give a good stir. Close and lock the lid, turn the steam valve to SEALED. Manually set the timer, at high pressure, for 11 minutes. Let steam release naturally for 10 minutes. Carefully turn the valve to open to finish. To serve: Serve with toppings of choice. Pairs great with Vegan Cornbread or Jalapeno Cornbread Muffins! Serves 4 – 6 Store: Leftovers will keep for up to 5 – 6 days in the refrigerator, covered in a container. To keep longer, freeze your chili using freezer safe containers for up to 2 – 3 months.