An Edited Version of Tasty’s Protein-Packed Chili

Protein is an essential nutrient for our bodies, and one that people often accuse vegetarians/vegans of not being able to get enough of. But I think this chili recipe alone can provide you with enough protein for a lifetime. That’s just a joke, but it is a lot of protein, and it’s absolutely delicious. I first found this recipe while scrolling down my Facebook page. I saw a video from Tasty and wanted to try it out. So, my wife and I invited someone over for that night, and we began the process of making the chili. It went well, it was fun and easy, and best of all it looks aesthetically beautiful. However, when the friend we invited over got here… things went a bit downhill. You see, Tasty’s recipe calls for 4 tablespoons of chili powder. We made the recipe in a huge pot and added more beans than it called for, so we figured it wouldn’t be an issue. But when we sat down and began eating, our mouths were burning. We tried adding soy milk, eating it with rice, adding avocado, and more… but it wasn’t enough. We ate as much as we could, but we ended up having to throw some of the leftovers away. So, I’d like to introduce a revised version of the recipe – one that’s easier, cheaper, and won’t burn your mouth if you’re a sissy like me.

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, chopped, seeded
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 can diced tomatoes
• 1 can petite diced tomatoes
• 4 cups vegetable broth/stock
• 2 cups water
• 1 and a half cups quinoa
• 1 15oz can red kidney bean, drained
• 1 15oz can pinto bean, drained
• 1 15oz can black bean, drained
• 1 15oz can corn, drained
• 1 teaspoon dried oregano
• 1 head cauliflower
• avocado, for garnish

Though this version is slightly revised, the preparation is similar.

1. In a large pot, over medium heat, combine oil, onion, pepper, jalapeno, salt, pepper, cayenne pepper, chili powder, garlic powder, and cumin. Sauté this until the onion is translucent, which should be about 5-6 minutes.
2. Once the onion is translucent, add the cans of tomatoes, the vegetable broth, the water, the quinoa, and the beans. Bring this mix to a boil.

1. Cover the pot and reduce to a simmer for 25-30 minutes. Stir occasionally.
2. Add the corn, the oregano, and the cauliflower. Adding the cauliflower late allows it to keep a firm texture which adds to the chili. Cover again and simmer for 5 minutes.
3. Allow this to cool for 2 minutes, then serve topped with avocado. You could also eat it with rice.
4. Enjoy!

This recipe makes a LOT of chili, so if you’re someone who likes to meal prep, or doesn’t have a lot of time to cook constantly, it might be perfect for you. It’s incredibly easy to heat up in the microwave, as well, and I would argue it tastes even better after it’s been refrigerated and allowed to mesh together more.