How To Make Quinoa Chili
Meatless Mondays just got more interesting with this quinoa chili recipe. It comes loaded with beans, veggies, and corn to make a nutritious comfort food.
Serves:
Ingredients
- 2cupsquinoa,cooked
- 1tbspolive oil
- 1largeyellow onion,(1¾ cup), diced
- 4clovesgarlic,minced
- 29oztomatoes,(2 cans), diced
- 15oztomato sauce
- 14½ozlow sodium vegetable broth
- 7ozgreen chiles,diced
- 2½tbspchili powder
- 2tspground cumin
- 2tspcocoa powder
- 1½tsppaprika
- ½tspgranulated sugar
- ½tspground coriander
- ⅛tspcayenne pepper,more or less to taste
- salt and freshly ground black pepper,to taste
- 30ozkidney beans,(2 cans), drained and rinsed
- 15ozblack beans,(1 can), drained and rinsed
- 1½cupscorn,fresh or frozen
- ¼cupcilantro,chopped
- 1tbsplime juice
For Serving:
- cheddar cheese,shredded
- avocado,diced
- sour cream
- tortilla chips
Instructions
-
Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute for about 4 minutes until translucent. Add garlic and saute 1 minute longer.
-
Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste.
-
Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
-
Add in all kidney beans, black beans, corn, cilantro and lime and cook until heated through.
-
Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados and tortilla chips).
Nutrition
- Calories: 1064.48kcal
- Fat: 9.87g
- Saturated Fat: 1.53g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 3.97g
- Carbohydrates: 192.29g
- Fiber: 56.92g
- Sugar: 16.60g
- Protein: 62.08g
- Sodium: 1523.67mg
- Calcium: 389.71mg
- Potassium: 4291.66mg
- Iron: 21.01mg
- Vitamin A: 166.51µg
- Vitamin C: 116.54mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
