For our vegan chili sin carne with quinoa we used dried pinto and kidney beans that we soaked in fresh water over night and cooked before we made the chili. By using dried beans you can save a lot of money and space in your kitchen pantry. We also used canned corn and canned diced tomatoes. As spices we used hot chili flakes, cinnamon and cocoa nibs. Warm spices like cinnamon and cocoa work really good with chili, they give the dish a depth of flavor that takes it to another level.
You can find a written recipe here:
Ingredients:
1 medium onion
2 big cloves of garlic
1 bell pepper
300g cooked beans (we used kidney & pinto beans)
300g canned corn
800g canned and diced tomatoes
400ml vegetable broth
150g quinoa (uncooked)
1tsp chili flakes (reminder: it always depends on how hot your chili flakes are & how hot you personally like it)
1/2tsp cinnamon
1 1/2tsp cocoa nibs
2tbs canola oil
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