Gluten-free, Vegan, Dairy-free and Egg-free
Our quinoa chili is packed with a protein punch! Quinoa, beans, veggies, herbs and house-made sauce make this perfect for serving it all these different ways: on rice, potatoes or pasta; with chips and guacamole; on burger buns; with hotdogs; or, of course, by itself with a little bit of sour cream or cheese. Just heat it up in a pot over low heat. Add water if you want it a bit thinner.
500 ml (2 cups) container. If frozen, keep frozen. Thaw in the fridge. If refrigerated, you can freeze or store in the fridge for up to 10 days.
Ingredients: kidney beans, organic pinto beans, chickpeas, house-made tomato sauce, Manitoba prairie rice mix (sprouted French lentils, brown rice, hulled millet, wild rice, red rice), onions, house-made vegetable stock, celery, garlic, extra virgin olive oil, cumin, oregano, chili powder, sea salt.