World’s Best Vegan Red Curry Chili
Ingredients
Ingredients for 5 hearty servings
- 1 1/2 tablespoons olive oil
- 4 veggie burger patties – I recommend Beyond Meat
- 1 tablespoon garlic
- 2/3 cup diced red onion
- 4 tablespoons red curry paste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 (13.5oz) can OR ~6oz lite coconut milk
- 1 cup chickpeas, drained
- 1 can (14.5 oz) crushed tomatoes, drained
- 2 cups veggie broth, low sodium
- 1 cup cooked quinoa
- 1/3 cup fresh chopped cilantro
- sea salt & pepper to taste
- Garnish
- coconut (or soy) yogurt
- jalapeno
- lime
- cilantro
Steps
Step 1
Set a nonstick skillet on medium heat and add 1/2 tablespoon of olive oil. Add the 4 burger patties and cook on both sides for 3 minutes each, careful not to burn them. Chop them up in the skillet using a spatula and cook for an additional 1 – 2 minutes. Set the chopped patties in a bowl and place the skillet back on the heat.
Step 2
Add 1 tablespoon olive oil, garlic and red onion. Cook until the red onion turns brown and translucent and be careful NOT to burn the garlic.
Step 3
Add red curry, chili powder and smoked paprika. Cook for about 2 minutes until it is very fragrant.
Step 4
Add the chickpeas and stir it up for 2 minutes.
Step 5
Add crushed tomatoes, coconut milk, veggie broth, quinoa and cilantro. Mix everything together, reduce heat and bring to a light simmer. Cover and cook for 15 minutes.
Step 6
Season to taste with sea salt & pepper.
Step 7
Garnish and enjoy!