A vegetarian chili recipe that’s packed with plant-based protein, nutrition and flavor, all in one bowl!
1 19 oz. 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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