Tex-Mex Veggie Chili with Quinoa2020-04-26
- Servings: 2
- Prep Time: 50m
- Cook Time: 1:30 h
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This information is per serving.
- 2 Tbsp. olive oil
- 1 medium onion, diced
- 1 large red bell pepper, seeded and chopped
- 1 large green bell pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 4 cloves garlic, minced
- 1 cup pale beer or vegetable broth
- 1- 28oz. can crushed tomatoes
- 1- 15oz. can black beans
- 2- 15oz. cans dark red kidney beans
- 1- 15oz. can pinto beans
- 1- 15oz. can corn, drained
- 1 Tbsp. cumin
- 1 tsp. chili powder (if you want your chili spicy, add up to 2 Tbsp. chili powder)
- 1 tsp. salt
- 1- 16oz. can Rosarita Zesty Salsa refried beans (or other spicy vegetarian refried beans)
- 1/2 cup nutritional yeast (nooch)
- 1/2 cup red quinoa
- 2 Mexican Chipotle Field Roast sausages, sliced into half-moon shapes, optional (this makes the chili a little spicy)
2 Tbsp. ground flax seeds
6 Tbsp. water
1 cup whole wheat flour
1 cup cornmeal
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup unsweetened soymilk
1/4 cup vegetable oil
nonstick cooking spray
Maple Cinnamon Earth Balance Spread
1/3 cup Earth Balance
1 1/2 Tbsp. pure maple syrup
1 tsp. cinnamon
Over medium heat, add oil to a deep pot and combine onion, peppers, and garlic.
Saute for 3 to 5 minutes to soften vegetables. Add beer or vegetable broth, tomatoes, all beans with liquid, and corn and stir to combine. Season chili with cumin, chili powder, and salt. Thicken chili by stirring in refried beans. Then add the sausage (if using), nooch, and quinoa and stir to combine. I used red quinoa because the color matches the chili. If you don’t have red quinoa, just use regular.
Bring to a boil, then reduce heat to low, cover and simmer for 1 hour, stirring occasionally.
Cornbread 2 Tbsp. ground flax seeds 6 Tbsp. water 1 cup whole wheat flour 1 cup cornmeal 1/4 cup sugar 4 tsp. baking powder 3/4 tsp. salt 1 cup unsweetened soymilk 1/4 cup vegetable oil nonstick cooking spray
(Don’t use coarse ground cornmeal like I accidentally did!) Preheat oven to 425 degrees F. Spray 8×8-inch baking dish with nonstick cooking spray and set aside. In a small bowl, add the ground flax seed and water and stir to combine. Let sit for 3 minutes. In a medium bowl, add the flour, cornmeal , sugar, baking powder, and salt and whisk to combine.
Add the flax mixture, soy milk, and vegetable oil and whisk until just blended. Don’t over whisk.
Using a spatula, scrape mixture into the baking dish.
Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes. Invert cornbread onto a wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
Maple Cinnamon Earth Balance Spread 1/3 cup Earth Balance 1 1/2 Tbsp. pure maple syrup 1 tsp. cinnamon
In a small bowl, add all ingredients and stir to combine.
Refrigerate or freeze until just hardened. Spread on top of fluffy French bread, warm cornbread, bagels, etc. for a delicious cinnamon roll flavor.