Vegan foods

Tex-Mex Veggie Chili with Quinoa

Tex-Mex Veggie Chili with Quinoa

  • 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)

Tex-Mex Veggie Chili with Quinoa

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

Tex-Mex Veggie Chili with Quinoa

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.
Tex-Mex Veggie Chili with Quinoa
Bring to a boil, then reduce heat to low, cover and simmer for 1 hour, stirring occasionally.
Tex-Mex Veggie Chili with Quinoa
Tex-Mex Veggie Chili with Quinoa
Cornbread
Adapted from this recipe on Food.com
  • 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

Tex-Mex Veggie Chili with Quinoa

(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.

Tex-Mex Veggie Chili with Quinoa

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

Tex-Mex Veggie Chili with Quinoa

Using a spatula, scrape mixture into the baking dish.

Tex-Mex Veggie Chili with Quinoa

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.

Tex-Mex Veggie Chili with Quinoa

Maple Cinnamon Earth Balance Spread

  • 1/3 cup Earth Balance
  • 1 1/2 Tbsp. pure maple syrup
  • 1 tsp. cinnamon

Tex-Mex Veggie Chili with Quinoa

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

Tex-Mex Veggie Chili with Quinoa

Refrigerate or freeze until just hardened.
Spread on top of fluffy French bread, warm cornbread, bagels, etc. for a delicious cinnamon roll flavor.
Tex-Mex Veggie Chili with Quinoa

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