The recipe that I was using for this dish (check out Planet Organic’s cookbook) required textured vegetable protein – or veggie ground – but I didn’t have any on hand, so quinoa it is! It turned out to be a great substitute and really absorbed the flavours and the sauce. The recipe also called for black beans… again, none on hand, so chickpeas to the rescue!
I love chilies specifically because you can be so carefree with what you put in them. They are great on cold days, and make a mean leftover lunch at work that everyone is jealous of. It’s also a really good way to use up some of those dried herbs and spices that have been sitting around in your kitchen for a decade or so.
- 1 can chickpeas, drained and rinsed thoroughly
- 6 cloves of garlic, minced
- 1/2 onion, chopped
- 2 tbsp olive oil
- 3 tbsp cumin, ground
- 2 1/4 tsp salt
- 2 tsp basil, dried
- 2 tbsp chili powder
- 1 tsp oregano, dried
- 1/2 tsp cayenne pepper
- to taste, salt and pepper (I tend to avoid adding salt to dishes that used canned or jarred products – they already have a lot of sodium)
- 1 can crushed/diced tomatoes
- 1 tbsp rice vinegar
- 1 cup quinoa, dried
- 2 cups bell peppers, chopped
- 2 carrots, chopped
- 1/2 head broccoli
- whatever veggies you want – I have baby squash that needed to be used, and it turned out really well.
- In a large sauce pan, saute the onion and garlic in olive oil until fragrant. Add all of the spices and saute for another 2 minutes.
- Add the diced tomatoes, and about half a can of water. Simmer for 5 minutes, then add the rice vinegar and the quinoa.
- Simmer for another 10 minutes, until quinoa starts getting fluffy.
- Add vegetables and simmer for another 5 minutes. Stir frequently.
- In the meantime, if you’d like a substitute for the sour cream I know you want to dollop on top, make some avocado salsa: dice up an avocado and a tomato, mix together in a bowl, add some salt and pepper and lime juice.
- Spoon vegetarian chili into bowls and top with salsa.
- So good!