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Vegetarian Chili
you won't know is vegetarian
Base:
- 4 potatoes (I prefer white but you can use sweet)
- (1) 32 oz carton vegetable stock
- 8 oz quinoa (I use 2 of Success Boil-in-Bag)
- 1 can corn, drained
- 1 can Bush’s Chili Beans (pinto or kidney in mild chili sauce)
- 1 can Bush’s Chili Beans (black beans in mild chili sauce)
- 1 can Hunts Fire Roasted Diced Tomatoes
Seasoning:
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp pepper
Toppings:
- Sour cream (I use light, you won’t notice a diff)
- Chopped scallions
- Shredded white sharp cheddar
The Ingredients
The Instructions
1. Chop and pan-fry potatoes in olive oil until golden brown.
2. Mix all spices, add to potatoes, and stir until fragrant.
3. Add dry, uncooked quinoa to potatoes. Remove from heat.
4. In a separate pan, add vegetable broth, corn, diced tomatoes, and beans. Bring to a boil.
5. Add potatoes and quinoa to the pot. Reduce heat and let simmer.
6. Simmer until most of the liquid is absorbed. 45 mins to 1 hour, stirring occasionally.
7. Top with sharp cheddar cheese, sour cream, and scallions.
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