Vegetarian Quinoa Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup quinoa, rinsed1 cup water1 tablespoon olive oil1 small onion, chopped3 cloves garlic, minced1 jalapeno pepper, diced1 large carrot, peeled and chopped2 celery stalks, chopped1 green bell pepper, chopped1 red bell pepper, chopped1 medium zucchini, chopped2 (15 ounce) cans black beans, drained and rinsed1 (15 ounce) can red kidney beans, drained and rinsed3 (15 ounce) cans diced tomatoes1 (15 ounce) can tomato sauce2-3 tablespoons chili powder, depending on your taste 1 tablespoon ground cuminSalt and black pepper, to tasteOptional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.
. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeņo, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.
Serving Size: 10 - 12 servi ngs
Number of Servings: 12
Recipe submitted by SparkPeople user MWOOLSEY.
2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeņo, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.
Serving Size: 10 - 12 servi ngs
Number of Servings: 12
Recipe submitted by SparkPeople user MWOOLSEY.
Nutritional Info Amount Per Serving
- Calories: 179.2
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 773.6 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 8.6 g
- Protein: 9.3 g
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