Best Ever Quinoa Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup Quinoa, cooked1 15 oz. can black beans drained1 15 oz. can pinto beans not drained3 to 4 cups tomato juice (depending on the amount of liquid you prefer in your chili)1/2 yellow onion, diced1/2 each red and green pepper, diced1 clove garlic, minced1 jalapeno, diced (optional)3/4 cup frozen sweet corn1 tbsp. Bragg's liquid aminos or Worcestershire sauce1 tsp. ground cumin1 tsp. chili powder1 tsp.maple syrup1/4 tsp. cocoa powderSalt & pepper to taste
1. Place drained and rinsed quinoa in a medium-size sauce pan (Optional rice cooker) with 1 cup water and cook over medium to low heat for about 15 minutes.
2. While quinoa is cooking, sauté onion for about five minutes. Then add the garlic and cook for an additional minute.
3. Next, add all of the ingredients to the pot (minus the corn and quinoa) and bring to a boil. Reduce heat to low and allow simmering for twenty minutes.
4. Once quinoa is done cooking, drain any excess liquid and add it and the corn to the pot. Simmer for a few minutes so that everything is hot and serve immediately.
Serving Size: 1 cup serving size
Number of Servings: 6
Recipe submitted by SparkPeople user THINGS2LEARN.
2. While quinoa is cooking, sauté onion for about five minutes. Then add the garlic and cook for an additional minute.
3. Next, add all of the ingredients to the pot (minus the corn and quinoa) and bring to a boil. Reduce heat to low and allow simmering for twenty minutes.
4. Once quinoa is done cooking, drain any excess liquid and add it and the corn to the pot. Simmer for a few minutes so that everything is hot and serve immediately.
Serving Size: 1 cup serving size
Number of Servings: 6
Recipe submitted by SparkPeople user THINGS2LEARN.
Nutritional Info Amount Per Serving
- Calories: 321.9
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,438.7 mg
- Total Carbs: 66.8 g
- Dietary Fiber: 19.0 g
- Protein: 19.0 g
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