One of my teams at work had a Fourth of July potluck cook-off yesterday! Everyone signed up for an appetizer, main dish, or side dish to share — and the results were impressive. We had red/white/blue baked brie, taco dip assembled as a flag, sausages with puff pastries on top in the shape of stars… everyone went all out!
I thought it was a great opportunity to make the vegetarian version of my favorite spicy chili. After all, the ingredients are cheap and it’s an easy, crowd-pleasing way to feed a large group. I served the red chili with blue corn tortilla chips and white shredded pepper jack cheese. I called it “Firecracker Chili” in honor of the Fourth!
The chili was a big hit and ended up tying for third place. While I’ve shared the recipe before, here is the vegetarian version with quinoa included.
A festive and patriotic dish!
Author: jacqueline anderson
Recipe type: entree
- half 10 oz bag frozen spinach, defrosted
- 1 15.5 oz can black beans, drained
- 1 15.5 oz can pinto beans, drained
- 1 chopped red bell pepper
- 1 cup chopped onions
- 4-6 cloves minced garlic
- lots of parsley, cayenne pepper, salt, & pepper
- south african smoke seasoning blend (Trader Joe's) to taste
- 28 oz can tomato sauce
- 4.5 oz can diced tomatoes
- 1½ cups red quinoa, cooked
- shredded white cheddar or pepper jack cheese
- blue corn tortilla chips
- Combine all ingredients in a large crockpot from spinach to diced tomatoes.
- Slowly heat and taste for the perfect levels of spices.
- Transfer to slow cooker and heat all ingredients on "high" for at least one hour.
- Serve with shredded cheese and tortilla chips.