Vegetarian Two Bean Spicy Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients2 tablespoons extra-virgin olive oil1 yellow onion, chopped1/2 large red bell pepper, seeded and chopped1/2 large green bell pepper, seeded and chopped1 large jalapeno, seeded and mincedOne 28-ounce can of crushed tomatoes3 cups waterTwo 15-ounce cans of kidney beans, drained and rinsedTwo 15-ounce cans of black beans, drained and rinsed1/2 cup quinoa2 tablespoons white vinegar5 garlic cloves, minced2 tablespoons chili powder1/2 teaspoon cumin1 teaspoon ground corianderNUTRITION INFORMATION DOES NOT INCLUDE OPTIONAL GARNISHES:cheesechives
1. In a large Dutch oven or pot over medium heat, heat the olive oil until shimmering.
2. Add the onion, bell peppers, and jalapeno, stirring occasionally until translucent and softened, about 8 minutes or so.
3. Add the crushed tomatoes, water, kidney and black beans, quinoa, vinegar, garlic, and spices to the mixture, stirring until combined.
4. Bring the mixture to a boil and then reduce the heat to medium-low.
5. Simmer, uncovered and stirring occasionally, at least 20 minutes or so. Garnish with cheese, chives, or the toppings of your choice. Enjoy.
Serving Size: Makes 8 (1 cup) Servings
2. Add the onion, bell peppers, and jalapeno, stirring occasionally until translucent and softened, about 8 minutes or so.
3. Add the crushed tomatoes, water, kidney and black beans, quinoa, vinegar, garlic, and spices to the mixture, stirring until combined.
4. Bring the mixture to a boil and then reduce the heat to medium-low.
5. Simmer, uncovered and stirring occasionally, at least 20 minutes or so. Garnish with cheese, chives, or the toppings of your choice. Enjoy.
Serving Size: Makes 8 (1 cup) Servings
Nutritional Info Amount Per Serving
- Calories: 242.6
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 464.5 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 11.8 g
- Protein: 11.5 g
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