Travel Noire Eats And Recipes: Rocky Mountain-Inspired Vegetarian Chili

By Travel Noire


Nothing unites cultures quite like food. To celebrate the black men and women around the world who are using food to connect cultures and communities, we’re sharing some of our favorite recipes from chefs, at-home cooks, and food lovers who know that great flavors can bring us all together. Marchelle McKenzie (@butterandspicebakeshop), a chef and owner of Butter and Spice, shares her original, simple recipe for vegetarian chili that was inspired by the cold winters she experienced in the Rock Mountains. 



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1 cup quinoa

1 tablespoon olive oil

6 cloves garlic, minced

1 onion, diced

1 can diced tomatoes

2 can tomato sauce

1 tablespoons chili powder or more, to taste

2 teaspoons ground cumin

1 1/2 teaspoons smoked paprika

1/2 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper, to taste

1 cup of dried kidney beans, soaked overnight and drained

1 cup of dried black beans, soaked overnight and drained

1 1/2 cups corn kernels, frozen, canned or roasted




1). Place beans in a medium-sized pot with water place on medium heat until the beans are cooked.

2). In a large pot, heat olive oil and saute onion and garlic. Add spices.

3). Add tomato sauce and diced tomatoes. Leave on low heat for 1-hour stirring occasionally.

4). Add beans, corn and quinoa. Cook for another 10 minutes

5). Enjoy Chef Marchelle’s recipe!

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