Create a bean variety chili filled with Mexican fiesta flavors, topped with avocado and shredded cheese, and containing vegetarian Vege-Burger as a meat substitute. Serve the chili to your entire family for a hot meal full of fresh vegetables, including tomatoes, onions, and corn, and mixed in with quinoa. Enjoy plant-based protein in this healthy and delicious chili bowl.
- 1 can Loma Linda Vege-Burger
- 1 small onion, chopped
- 15 oz can black beans
- 15 oz can dark red kidney beans
- 15 oz can pinto beans
- 1 cup corn (frozen, fresh or canned)
- 24 oz can diced tomatoes
- 12 oz can diced tomatoes with green chilies
- 1/2 cup quinoa
- 1 packet taco seasoning
Combine all ingredients in a large pot.
Simmer over medium heat, stirring frequently, until quinoa is completely cooked, 20-30 minutes.
Garnish with chopped cilantro, diced avocado, shredded cheese, sour cream, corn chips, lime wedges, etc.
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