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Dr. Praeger’s veggie burgers make serving healthy dinners effortless, and with the variety of flavors available you can plan Meatless Mondays for the whole month. A good, hearty chili is perfect for those cozy nights at home. In this recipe, chopped up the black beans and quinoa burgers for an extra boost of protein and flavor. I went all out on the toppings, but feel free to customize them to your liking! The shredded cheese and sour cream can easily be omitted or substituted to make this a completely vegan or dairy-free meal. Yields: 2 to 4 servings
2 tablespoons Gefen Olive Oil
1 onion, diced
2 cloves garlic, minced (or 2 cubes Gefen Frozen Garlic)
1 carrot, diced
1 stalk celery, diced
1 green pepper, diced
1 and 1/2 tablespoons chili powder
1 tablespoon Gefen Cumin
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
salt, to taste
black pepper to taste
3 cans of beans (any combination of black, pinto, cannelloni, or kidney will do)
1 (28-ounce) can fire roasted diced tomatoes
1 to 2 cups Manischewitz Vegetable Broth or other vegetable stock, depending on your preferred consistency
2 Dr. Praeger’s Black Bean Quinoa Veggie Burgers, cooked according to package directions
Vegetarian chili (recipe follows)
1/2 avocado, sliced
sour cream
shredded cheddar
corn chips
1 jalapeno, sliced
Start by making the chili. Sauté the onion, garlic, carrot, celery, and green pepper for seven to 10 minutes.
Add in the spices and mix well to coat all the vegetables. Add the beans, tomatoes, and broth.
Bring the chili to a boil, then simmer for 30 to 40 minutes. Divide up the chili into bowls and top with desired toppings.
Sponsored by Dr. Praeger’s
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