1 onion, chopped
5 cloves garlic, chopped
olive oil, to coat
1/2 tube (7 ounces) vegan sausage (I use Gimme Lean)
1 (15 ounce) can dark kidney beans
1 (15 ounce) can light kidney beans
1 cup frozen corn
1 orange pepper, chopped
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon basil
1 teaspoon salt and pepper
1/2 teaspoon nutmeg
cayenne, to taste
1 (14 ounce) can diced tomatoes
1/2 cup quinoa, dry
1 cup water
2 bay leaves
1/2 cup vegetable broth, optional
1. Prewarm crock-pot. Saute the onion in olive oil in pan until it sweats. Add the garlic until it too is fragrant. Crumble in sausage. (it may be hard to crumble well, but you can break it up with your spatula better as it heats), and cook until browned.
2. Stir in beans, veggies, seasonings (not bay leaves), and tomatoes. While everything is getting hot in the pot, cook quinoa in water in a sauce pan. It is done when it has absorbed all the water and is rather chewy.
3. Add quinoa to bean mixture, and when everything is heated very well through, pour into your crockpot. Add the bay leaves on top to soak, and heat on high for 1 hour or even better for longer.
4. If you want a wetter chili, add optional vegetable broth, but remember that the veggies will contribute their own lovely juices.
Serve with cornbread or with vegan cheese/sour cream.
Source of recipe: I made it up from things I already had since the store was closed New Year's Day.