Vegetarian Two Bean Spicy Chili

Vegetarian Two Bean Spicy Chili
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Vegetarian Two Bean Spicy Chili calories by ingredient
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Introduction

Adapted from:

http://www.thecurvycarrot.com
/2011/09/27/spicy-two-bean-chili/
Adapted from:

http://www.thecurvycarrot.com
/2011/09/27/spicy-two-bean-chili/

Number of Servings: 8

Ingredients

    Ingredients

    2 tablespoons extra-virgin olive oil

    1 yellow onion, chopped

    1/2 large red bell pepper, seeded and chopped

    1/2 large green bell pepper, seeded and chopped

    1 large jalapeno, seeded and minced

    One 28-ounce can of crushed tomatoes

    3 cups water

    Two 15-ounce cans of kidney beans, drained and rinsed

    Two 15-ounce cans of black beans, drained and rinsed

    1/2 cup quinoa

    2 tablespoons white vinegar

    5 garlic cloves, minced

    2 tablespoons chili powder

    1/2 teaspoon cumin

    1 teaspoon ground coriander

    NUTRITION INFORMATION DOES NOT INCLUDE OPTIONAL GARNISHES:

    cheese

    chives

Directions

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

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