As you start to think about your menu for the Super Bowl, consider this vegetarian ancho chili. The ancho chiles add a nice smokiness without being too hot, though you could certainly dial up the heat by adding a few more. For each chili you add, make sure to incorporate one additional cup of vegetable stock to the pot. And don’t forget the good-for-you garnishes. The addition of some crunchy bell peppers, creamy avocado, juicy corn kernels, and scallions really made this chili come together for me.
Learn more about the recipe after the break!
Vegetarian Ancho Chili Recipe
Serving Size: Four (about 400 calories with avocado garnish)
3/4 cup quinoa, dry
1 1/2 cups water
1 ancho chile, stem and seeds removed
1 medium carrot, diced
1 celery stalk, diced
1 medium yellow squash, diced
1 green pepper, diced
1 medium shallot, diced
2 cups vegetable stock
2 cups diced tomatoes, fresh or canned
1 tablespoon organic butter
1/2 cup cashews
1 tablespoon cumin
1/2 tablespoon curry
1–2 medium scallions, diced
1 avocado, pitted, peeled, and cubed
2 ears fresh corn, kernels removed
Handful of parsley, roughly chopped
For assembly instructions, visit GreenLemonade.com.