by Chef Kendall Huff
Native Foods Cafe
Recently I had the pleasure to work with 4 little new friends on spreading the plant- based love. I was invited to be the mascot and assistant for one of Native Foods biggest fans! A few local schools in the city planned a healthy cook-off against each other to express the importance of eating healthier. It was right up my alley!
After a few meetings of eating and getting to know what each team member liked to eat/cook and why, we decided to rock out a Seitan Chili served over a bed of warm quinoa noodles. And they made the recipe!
We tested and sampled a few chilies before we could all decide on our flavor and consistency. And yes, these little Chefs’ knew exactly what they wanted. No garlic and lots of beans!!
We kept our flavors simple and our ingredients fresh, the best way to cook. Not only were the kids excited about the great recipe they had created, but they also got to individually talk about the nutritional value and vitamins in each piece of the recipe.
They made quinoa so exciting it was inspirational. Not only was I super proud and thrilled to be apart of this, but I also got to hang out with the most creative and inspiring little Chefs I have ever met!
Thank you Team Alcott!!
And here is the recipe:
1 each small onion, diced
1 (28oz) can diced tomatoes with juice
1 (15oz) can white beans, drained
1 (15oz) can red beans (kidney beans), with liquid
1 (15 oz) can black beans, drained
1-Tablespoon garlic powder
1-Tablespoon chili powder
½ Tablespoon onion powder
3 cups ground seitan
2 boxes quinoa elbow noodles
Tofutti Sour cream (optional)
Here’s what the team did:
1- In a larger soup pot, on medium heat, add oil, onions. Cook for 3 to 4 minutes. It will start to smell yummy!!
2- Add white, red, black beans, diced tomatoes, seitan and spices. Stir all goodies together.
3- Cook for 10 minutes on medium heat, then turn the heat down to low and cover. Cook for 20 to 25 minutes. Don’t forget to set a timer!!
4- When the time goes off, remove the lid, CAREFULLY!! Watch out for that steam!
**If you like your Chili a little thicker, add ¼ cup of flour or Tapioca Starch (For those Gluten Free Kids out there) and stir it in. Continue to cook for 5 more minutes and delicious!! It’s time to eat!!
Health Points to Note:
The ‘Stinky Rose”- It is a natural antibiotic and helps protect the body. A free and tasty bodyguard!
Are high in fiber, protein, minerals and vitamins. When eaten with brown rice, they are a complete protein!!
Are packed with Vitamin K, which is used to feed and strengthen our nervous system, heart and bones! They also help prevent those after school sugar rushes…Hint hint Moms!!
The Power Protein!! 1 cup contains 9 grams of protein. Great substitute for eggs, meat and dairy! Try it in noodle forms, in granola bars or steamed. Any way and you’ll feel like a Power House!!
Speaking of Power House, seitan will supply you with the same amount of protein per oz as a sirloin steak. But comes without the saturated fats and cholesterol! And has WAY less the calories!
Tofutti Cream Cheese-
Made from soybean oil and tofu. This sour cream has less fat and still contains that creaminess needed for chili!!
All GMO Free!! And they are gluten free!!! Who could ask for anything more??
Native Foods Cafe, vegan, vegan food, vegan recipe, vegan chili recipe, vegan chili