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