Vegetarian Quinoa Chili

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 178.7

Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 484.7 mg
Total Carbs: 35.6 g
Dietary Fiber: 8.8 g
Protein: 9.0 g

View full nutritional breakdown of Vegetarian Quinoa Chili calories by ingredient

Minutes to Prepare: 20

Minutes to Cook: 45

Number of Servings: 10

Ingredients

1/2 cup quinoa, rinsed

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

3 (15 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2-3 tablespoons chili powder, depending on your taste (we used 3)

1 tablespoon ground cumin

Salt and black pepper, to taste

Directions

. 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, jalapeño, 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.

Nutritional info based on 10 servings.

Serving Size: Makes 10-12 servings

Recipe and photo from http://www.twopeasandtheirpod.com/vegetarian-quinoa-chili/