Tex-Mex Veggie Chili with Quinoa

Step 1

Over medium heat, add oil to a deep pot and combine onion, peppers, and garlic.

Step 2

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.

Step 3

Bring to a boil, then reduce heat to low, cover and simmer for 1 hour, stirring occasionally.

Step 4

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

Step 5

(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.

Step 6

Add the flax mixture, soy milk, and vegetable oil and whisk until just blended. Don’t over whisk.

Step 7

Using a spatula, scrape mixture into the baking dish.

Step 8

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.

Step 9

Maple Cinnamon Earth Balance Spread 1/3 cup Earth Balance 1 1/2 Tbsp. pure maple syrup 1 tsp. cinnamon

Step 10

In a small bowl, add all ingredients and stir to combine.

Step 11

Refrigerate or freeze until just hardened. Spread on top of fluffy French bread, warm cornbread, bagels, etc. for a delicious cinnamon roll flavor.