2 cups dry 13 bean soup blend (I use Bob's Red Mill)
3 cups water
32 ounces vegetable broth
12 ounces tomato paste
3 tablespoons chili powder
3 teaspoons cumin
3 teaspoons garlic powder
1 (1/4 ounce) chili/taco/burrito/fajita seasoning packet
1/3 cup quinoa
2 cups TVP
2/3 cup nutritional yeast
2 medium zucchini, chopped
2 medium yellow summer squash, chopped
1 medium yam, chopped
2 large red skinned potatoes, chopped
1 1/2 cups yellow corn (fresh, frozen, canned)
6 golden pearl onions
hot sauce, to taste (I use Pain 95%)
1. Wash and soak the 13 bean mix overnight according to package directions. The next day, drain beans and bring the water, vegetable broth, tomato paste and seasonings to a boil in an 8 quart pot.
2. After the seasoned broth has reached a boil, add the quinoa, TVP and nutritional yeast. Reduce heat to medium. Allow the TVP to reconstitute, stirring frequently.
3. Add the vegetables and beans. Stir to mix thoroughly. Reduce heat to medium/low, cover and simmer for 1 hour, or until vegetables are tender, but not mushy. Season with hot sauce.
This chili is very thick! If you like your chili more soupy then I would add another 1-2 cups vegetable broth. You can increase the heat by adding more hot sauce, of course.
Source of recipe: I walked through the grocery and grabbed my favorite veggies and made chili!