You love a good bowl of chili. But you’re not convinced a plant based version can offer that satisfying stick-to-your-ribs comfort. Luckily, we love a challenge. We started with a hearty base of whole grain bulgur and quinoa, then packed it with tomatoes, red kidney beans, peppers, sweet corn and, of course, jalapeños. Every hot and heaping spoonful has a little Tex-Mex kick behind it.
You love a good bowl of chili. But you’re not convinced a plant based version can offer that satisfying stick-to-your-ribs comfort. Luckily, we love a challenge. We started with a hearty base of whole grain bulgur and quinoa, then packed it with tomatoes, red kidney beans, peppers, sweet corn and, of course, jalapeños. Every hot and heaping spoonful has a little Tex-Mex kick behind it.
