Looking for a filling and nutritious meal that will hit the spot with flavor and texture? This plant-based chili will do the trick! Easy to cook and very well rounded in nutrition and ingredients.

Ingredients

• 2 red bell peppers, diced

• 3 cups zucchini, chopped

• 10 oz of portabella mushrooms, chopped

• 6 plum tomatoes, diced

• 1.5 cups onion, chopped

• 1 habanero pepper, chopped

• 16 ounces of garbanzo beans, cooked

• 2 cups of walnuts, chopped

• 1/3 cup quinoa, uncooked and rinsed

• 1 tbsp. basil

• 1 tbsp. onion powder

• 1/4 tsp. sea salt

• 1 tsp. cayenne pepper

• 4 tsp. grape seed oil

• 1/2 cup spring water

Instructions

• Place all ingredients in a pot and cover. Cook for 45 minutes over medium to low heat or until the garbanzo beans turn brown and all ingredients mix together well.

Time

• 1 hour