Chili -- hatch chilis, 3 bean, beef, and quinoa

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 359.9
  • Total Fat: 12.5 g
  • Cholesterol: 30.8 mg
  • Sodium: 691.1 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 7.7 g
  • Protein: 21.6 g

View full nutritional breakdown of Chili -- hatch chilis, 3 bean, beef, and quinoa calories by ingredient
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Entered mainly for calculating nutrional info Entered mainly for calculating nutrional info
Number of Servings: 10


    Leeks, 2 leek (remove)
    *Onion - Red/Purple - 1/4 Cup, 4 serving (remove)
    *Mushroom, Raw, Fresh, 284 gram(s) (remove)
    *85% Lean Organic Ground Beef, 16 oz (remove)
    *Extra Virgin Olive Oil, 1 tbsp (remove)
    Coconut Oil, 2 tbsp (remove)
    *Canned Diced Tomatoes 14.5 0z can, 14.5 oz (remove)
    *365 Organic Kidney Beans (canned), 1.75 cup (remove)
    *Premium Selection Organic Chili Hot Beans in Sauce, 1.75 cup (remove)
    *365 Organic Black Beans, 1.75 cup (remove)
    Beef Broth Central Market Organics, 4 cup (remove)
    *365 Organic Quinoa, 1 cup (remove)
    *Green Chili Peppers, canned, 1 cup (remove)
    Seasonings: granulated garlic 1/2 tsp.
    Cumin - 5 tsp. or to taste
    Chili powder - 5 tsp. or to taste
    salt - 1 tsp. or to taste
    Black pepper - 1/2 tsp. or to taste


Saute chopped leeks and onion in olive & cocunut oil in dutch oven (soup pot) over medium-heat until slightly softened. Add mushrooms, and saute until liquid extracted. Add ground beef, saute until no longer pink. Add broth, tomatoes, chilis, and seasonings (except salt). Bring to boil, stirring often. Stir in beans, then quinoa.. Turn to simmer/ low. Cover, simmer 3-4 hours, stirring occasionally (every 15-20 minutes or so) to prevent sticking. Adjust seasonings, adding salt & pepper to taste.
Really good on a cool day served with tortilla chips; top with cheddar cheese, light sour cream, and gaucamole as desired (toppings can REALLY increase calorie count!)

Serving Size: Makes at least 10 bowls (1 cup each)

Number of Servings: 10

Recipe submitted by SparkPeople user CSMNETC.

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