My regularly meal planning strategy has fallen by the wayside in this last, hectic month, so this week I adopted a new strategy: no strategy. I bought a bunch of produce and figured I’d know what to do with it when the time came. It’s led to some fun, tasty, and creative bowls and salads, and it also gave me this hearty, healthful vegan black bean chipotle quinoa chili.
I’m calling this a “kitchen sink” chili because that’s sort of what it turned into. I knew I wanted to use black beans and quinoa from the start (a riff on this recipe, which I love, and also the quinoa chili in Food52 Vegan), because I had plenty of both. Then I added the produce I’d stocked up on: peppers, kale, and mushrooms, along with the usual garlic and onion.
This chili certainly isn’t reinventing the wheel; it’s similar to many other plant-based chilis that I’ve made and loved before, often using chipotle en adobo for smokiness and heat. But it is unusually chock full of texture, thanks to all of the veggies and greens, and also thanks to them, unusually nutrient-dense. Plus it’s freezer-friendly, which means that you can freeze some of the plentiful leftovers if you aren’t feeding a crowd. I’m glad to have it on hand for some tasty future dinner.
Any other students out there in the end-of-semester home stretch? I’m sending you love: you got this. If a giant pot of nutritious vegan chili would make your evening studies just a little easier—or give you some tasty leftovers to pack up for library marathons—this is a good one.
Wishing you all a good end to the week. See you this weekend.