After 7 weeks of my ‘required’ vegetarianism, I couldn’t wait to sink my teeth into my first steak, eat fresh sushi, and reunite with my In n Out burgers. However, I didn’t go back to my pre-vegetarian diet ways. It could’ve been because I got used to a lifestyle sans meat, or because my sister gave up meat for Lent, and eating a steak in front of her for dinner just seemed wrong. In any case, I was getting bored of watching her eat the same salad over and over again, and decided to make vegetarian chili. It was my comfort food while I was a vegetarian and it left me full and satisfied. While at the store I thought about what I could serve with it, and I remembered these Quinoa burgers that my friend made and raved about. Vegetarian Chili and Quinoa burgers it was! I got the quinoa burger recipe from Linda at Eat Well Living Thin(er). Delicious!
- 1 – 16oz can black beans
- 2 large onions chopped
- 2 TBS minced garlic
- 1 large bell pepper chopped
- 2 – 3 serrano chilies, stemmed, seeded, and minced.
- 1 large eggplant chopped
- 1 -16oz can of corn
- 2 lbs assorted mushrooms (i used button and portabello)
- 2 TBS chili powder
- 1 TBS ground cumin
- 2 tsp salt
- 1 TBS cayenne
- 4 large tomatoes, seeded and chopped
- 1 can black beans
- 1 can red kidney beans
- 1 – 15oz can tomato sauce
- 1 cup vegetable stock
- cilantro, chopped (optional)
- sour cream (optional)
- shredded cheddar cheese (optional)
- In a large, heavy pot or Dutch oven, heat the oil over medium-high heat.
- Add the onions, garlic, bell peppers and serrano peppers, and cook, stirring, until soft. About 3 minutes.
- Add the eggplant, corn, and mushrooms, and cook, stirring, until the vegetables give off their liquid and start to brown around the edges. About 5 – 7 minutes
- Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant.
- Stir in the tomatoes.
- Add the black beans, kidney beans, tomato sauce and vegetable stock, stir well, and bring to a boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat, and stir in the cilantro. Adjust the seasoning, to taste.
To assemble my hearty dinner, I first placed the quinoa patty down on a plate or shallow bowl. Then dropped heaping spoonfuls of chili over the quinoa patty, and added a dollop of sour cream. I forgot to add my cheddar cheese, but so mouthwateringly delicious!
Thanks for dropping by!