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Ingredients

• 3 tbsp canola oil
• 3 cloves garlic, minced
• 1 jalapeño, minced
• 1 onion, diced
• 1 stalk celery, diced
• 1 large carrot, diced
• 1/2 green pepper, diced
• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tsp cinnamon
• 1 tsp ground coriander
• 1 tsp oregano
• 1 small can tomato paste
• 1/4 cup orange juice
• 1 large can diced tomatoes
• 2 bay leaves
• 6-8 cups water or vegetable stock
• 1/4 cup barley, rinsed
• 1/4 cup red or brown rice, rinsed
• 1/4 cup yellow lentils, rinsed
• 1/2 cup quinoa, rinsed
• 1/2 cup TVP
• 1 can red kidney beans, drained and rinsed
• 2 tbsp maple syrup
• salt & pepper

Description

This Is A Very Satisfying Stick-to-your-ribs Protein-fueled Vegan Chili!

Group Recipes