Simple Vegan Chili

My grandmother is always finding new recipes for me to try. Whenever she goes over to friends' houses and they serve a vegan or vegetarian meal, she makes sure to get the recipe so she can send it to me - she is so sweet! The recipes she sends me always end up being some of my favorites! This one is now a favorite of my mothers, too. You can always find some in her freezer! Oh yes, that brings me to my next point - this makes a huge batch. You can freeze leftovers in individual containers and reheat later. I enjoy eating this chili alone, but I recently added it to my Vegan Hot Dog to make a chili dog, which was absolutely delicious! If you added some Quick Cheesy Sauce, I bet it would make a wonderful chili-cheese dog, but I haven't tried that one yet. Enjoy!Cost per serving: $0.88
Calories per serving: 98
Equipment you'll need: large pot

Ingredients: makes 10 servings
1 Tbsp vegetable broth
1 red onion, diced
2 bell peppers (any color)
3 cloves garlic, minced
2 cups mushrooms
2 cups cooked kidney or pinto beans
1/2 cup cooked quinoa
1 can (28 oz) no-salt-added tomatoes
1 cup salsa
1/2 cup water
1 Tbsp chili powder
1 tsp basil
1/2 tsp oregano
1/2 tsp cumin
pinch of cayenne
8 drops liquid stevia
salt and pepper, to taste

Method:
1. Heat oil in large pot. Sauté onions, peppers, and garlic for 5 minutes on medium heat.
2. Add mushrooms, and sauté for 4-5 more minutes.
3. Add remaining ingredients.
4. Bring to a boil, and then simmer (covered) for 25 minutes. Stir occasionally.