Modified a Recipe by Well Vegan | Serves: 4 | Time: 1 hour
1 cup #quinoa (instead of TVP)
2 tbsp EVO
½ yellow onion, diced
1 #jalapeño, seeded and diced
3 garlic cloves, minced
1 ½ tbsp chili powder
1 tsp paprika
2 14-oz cans diced #tomatoes
1 15-oz can low sodium black #beans, drained and rinsed
1 large or 2 small #mangos, peeled and diced
2 tbsp bourbon
1 tsp brown sugar
1 ½ tsp salt
½ tsp black pepper
Pinch of cayenne pepper
#Avocado cream (instead of vegan sour cream) and cilantro, for serving
Cook quinoa according to package. Set aside.
Meanwhile, heat the olive oil in a large stockpot over medium heat. Add the onion and jalapeño and cook until soft, about 5 minutes.
Season the mixture with garlic, chili powder and paprika and continue to cook for another 3-5 minutes, stirring frequently.
Add the quinoa, diced tomatoes, black beans and mango to the stockpot and stir to combine. If the mixture looks thick, add water to thin until you’ve reached your desired consistency (I used 3/4 cup).
Stir in the bourbon and brown sugar. Season chili with salt, black pepper and a pinch of cayenne, if desired. Reduce heat to medium-low and simmer for 35-40 minutes, until the mango is tender.
Garnish with cilantro and avocado cream and serve.
What I ate and drank today
1 decaf cortado
96 oz of water (randomly REALLY thirsty today)
Oatmeal with blueberries
1 flat white
Leftover eggplant and rice salad
Happy hour drinks
Mango chili with blue corn chips
20 minutes of yoga
~6.5 miles of walking