Meat-Free Chilli

My Vegetarian Chilli 😊❤️🔥 This versatile recipe can be eaten by itself, but I also add it to salads, wraps, over chicken, or as side with salsa and chips. Feed Your Muscles 💪🏻 Not Your Gut 🚫 INGREDIENTS: 2 Cups Cooked Quinoa 1 TBS Extra Virgin Oil 1 Large Yellow Onion Chopped 4 Garlic Clove Crushed 1 Cup Brown Mushrooms Sliced (Giving It A Meatier Flavor) 2 Regular Cans (or 1 Large Can) Diced Tomato 1 Can Tomato Paste 1 Large Pepper Chopped 1 Zucchini Chopped (Optional) 1 Cup Fresh Or Frozen Corn 1 Can Kidney Beans Drained & Rinsed 1 Can Black Beans Drained & Rinsed 2 TBS Chilli Pepper 2 TSP Cumin 2 TSP Smoked Paprika 2 TSP Cacao (Brings dimension to this recipe) ½ TSP Coriander Sprinkle Of Cinnamon (This helps counter act the bitterness of the tomato without using sugar) ½ Cup Fresh Chopped Cilantro (Optional) Salt & Pepper To Taste Lime Juice DIRECTIONS: Heat Oil In Large Non Stick Pan Sautee Onions Until Half Clear, Add Garlic & Mushrooms Sautee. Add Diced Tomatoes, Tomato Paste, Pepper, Zucchini, Kidney Beans, Black Beans, Corn, Cooked Quinoa & Water. Add Chilli Pepper, Cumin, Smoked Paprika, Cacao, Coriander, Sprinkle Of Cinnamon, Salt & Pepper To Taste. Bring To Boil, Reduce Heat And Simmer. Cover Pot Allow To Simmer For 30 min On Low. Serve With Fresh Lime Juice, Tabasco Sause, Avocado Chunks Or Diaya Vegan Cheese. Feeds 8❤️ Do you have favourite ingredients you like to add to your chilli? Share your family secret in the comment section;