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: Soy, Wheat, Milk (Optional)
Ingredients: Quinoa vegetable chili (water, ground tomatoes, kidney beans, black beans, corn, onions, red bell pepper, green bell pepper, poblano pepper, quinoa, tomato paste, tamari, dark chili powder, roasted garlic, ancho pepper, molasses, canola oil, jalapeno, salt, cumin, black pepper), ciabatta (flour, yeast, water, olive oil, salt), Southwest butter (butter, onion powder, garlic powder, chili powder, cumin, coriander, paprika, salt), sour cream, pico de gallo (tomatoes, onions, lime juice, cilantro, jalapeños)