Quinoa Vegetable Chili with Southwest Garlic Bread
Our hearty vegetable chili starts with a fragrant and savory medley of sautéed onions, ripened tomatoes, summer squash, and a mix of sweet and mild peppers for just a touch of heat. Protein and fiber-rich quinoa, tender kidney beans, and sweet corn round out the chili and build up a deep and satisfying richness to pair perfectly with our Southwest garlic bread. Top the chili with a dollop of cool sour cream, and garnish with some pico de gallo for a refreshing finish.
Allergens: Wheat, Soy, Milk (Optional)
Ingredients: Quinoa vegetable chili (water, crushed tomatoes, kidney beans, black beans, corn, onion, red bell pepper, green bell pepper, green chile peppers, tomato paste, red quinoa, white quinoa, light soy sauce, chili powder, roasted garlic, ancho chili powder, cane molasses, jalapeno pepper, salt, vegetable oil, cumin, black pepper), ciabatta (wheat flour, water, rye flour, olive oil, salt, yeast, guar gum, fava bean flour, malted barley flour, dextrose, calcium diphosphate, sunflower lecithin, calcium sulfate, enzymes, ascorbic acid), Southwest butter (butter, onion powder, garlic powder, chili powder, cumin, coriander, paprika, salt), sour cream, pico de gallo (tomatoes, onions, lime juice, cilantro, jalapeños)