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)

Supplies to gather

  • Preheated oven (middle rack at 425°F)
  • Deep saute pan (12 inches or larger)
  • Kitchen knife & cutting board
  • Baking sheet
  • Cooking spoon
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Set the oven rack to the middle position, and preheat to 425°F. Use a kitchen knife and cutting board to slice the demi-baguette in half.

Spread the Southwest garlic butter (omit for milk allergies) across the sliced baguette, then place onto the baking sheet.

Place the baking sheet into the oven, and cook for 8-10 min, or until the garlic bread is golden brown. Use a dry, folded kitchen towel to carefully remove the baking sheet from the oven. Turn off the heat, and set aside.

Step 2

Meanwhile, place a deep saute pan onto the stovetop, add 2 tbsp. of cooking oil, and set the heat to medium.

When the oil is hot, add the diced squashes to the pan. Be careful for any oil splatter. Season with salt and pepper, and cook for 3 min, or until slightly softened.

Then add the quinoa chili into the pan. Bring the chili to a simmer, and cook for 3 min, or until warmed through, stirring occasionally. Taste the chili, and season to taste with salt and pepper.

Step 3

Let’s plate: carefully ladle the quinoa chili into serving bowls. Top the chili with a dollop of sour cream (omit for milk allergies), and spoon the pico de gallo over the chili as desired. Serve the Southwest garlic bread alongside the chili (omit for milk and wheat allergies).

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.