All-American Quinoa Chili Fries

Try these vegan chili fries for an easy, feel-good dinner treat. Have protein-packed chili with deluxe, slow-cooked flavor ready to serve over fresh-cut oven fries in about an hour!

Recipe by:
Yields: 7
1 cup dried quinoa, cooked according to package
3 Tbs olive oil (or your favorite cooking oil)
2 tsp chili powder
1 1/2 tsp cumin
1 tsp smoked paprika
pinch red pepper flakes
a few twists fresh black pepper
4-5 cloves garlic, chopped
1 bunch (8 or so) green onions, chopped (save tops for garnish)
1 poblano pepper, seeded and chopped
1 red or orange bell pepper, seeded and chopped
1 15 oz. can or 1 1/2 c cooked red or kidney beans, rinsed and drained
1 15 oz. can or 1 1/2 c cooked black beans, rinsed and drained
1 Tbs low sodium soy sauce or tamari
2 15 oz. cans diced no salt added tomatoes
1 6 oz. can no salt added tomato paste
1 Tbs maple syrup (or your favorite sweetener)
2 Tbs red cooking wine
1/2 tsp salt
1 c water
  1. Cook the quinoa and set aside. Prep the veggies while the quinoa cooks.
  2. In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes.
  3. Add the garlic and onions. Raise the heat to medium low and saute 5 minutes. Add the peppers, raise the heat to medium and saute 5 minutes. READ MORE

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