Plant-Based Tailgate Chili with Wasa Crisps
Enjoy the great taste and perfect crunch of Wasa crispbread, now gluten free! Our gluten free crackers contain no lactose ingredients, 50 calories per slice, and are Non-GMO Project verified. Layer on your favorite healthy toppings for a smart and satisfying snack.
Made with:
Gluten Free Original
Ingredients
8 WASA GLUTEN FREE CRISPBREADS
4 TABLESPOONS OLIVE OIL (SPLIT)
1 MEDIUM YELLOW ONION, DICED
1 RED BELL PEPPER, DICED
1 JALAPENO, DICED
4 CLOVES GARLIC, MINCED
2 TABLESPOONS CHILI POWDER
2 TEASPOONS GROUND CUMIN
1 TABLESPOON SMOKED PAPRIKA
1 TEASPOON DRIED OREGANO
SALT, TO TASTE
PEPPER, TO TASTE
1 (28 OZ) CAN CRUSHED TOMATOES
1 CAN KIDNEY BEANS, DRAINED AND RINSED
1 CAN PINTO BEANS, DRAINED AND RINSED
1 1/2 CUP VEGETABLE BROTH
1/8 TEASPOON GARLIC POWDER
1/2 CUP PLANT-BASED CHEDDAR CHEESE
How to:
1.
To make the chili: Add 2 tablespoons olive oil to a large pot, then add and sauté onions until translucent (about 5 minutes). Add the red bell pepper, jalapeno, garlic, chili powder, cumin, smoked paprika, dried oregano, salt and pepper and cook for 3 more minutes, stirring occasionally. Next, add the crushed tomatoes, beans, and vegetable broth, stirring well to combine. Once well mixed, bring to a boil. Then reduce heat, cover and simmer for 30 minutes.
2.
To make the crisps: Preheat oven to 350 degrees. In a separate bowl, mix the remaining olive oil and garlic powder. Lay crispbreads on a baking sheet and coat each side with the oil mixture using a pastry brush. Sprinkle plant-based cheddar cheese on top and bake for around 7 minutes, until cheese appears melted.
3.
To serve: Add chili to a bowl and top with the Wasa crisps along with any other desired toppings like cilantro, avocado or sour cream.
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