Quinoa Chili
Quinoa Chili requires around 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 459 calories, 24g of protein, and 6g of fat per serving. This recipe serves 6. For $2.0 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. 1939 people have tried and liked this recipe. Head to the store and pick up cocoa powder, canned diced tomatoes, cooked quinoa, and a few other things to make it today. It works well as a main course. It is brought to you by Cooking Classy. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is awesome. Similar recipes are 8th Annual Chili Contest: Entry #2 – Chipotle Quinoa Chili, 5th Annual Chili Contest: Entry #6 – Mexican Quinoa Chili + Weekly Menu, and 5th Annual Chili Contest: Entry #3 – Vegetarian Quinoa Chili + Weekly Menu.
Servings: 6
Ingredients:
1 (15 oz) can black beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1/2 tsp cayenne pepper, or to taste (optional)
2 1/2 Tbsp chili powder
1/2 cup cilantro, chopped
2 tsp cocoa powder
2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 1/2 cups fresh or frozen corn
4 cloves garlic, minced
1/2 tsp granulated sugar
1 (7 oz) can diced green chiles
1/2 tsp ground coriander
2 tsp ground cumin
Juice of 1 lime
1 1/2 tsp paprika
2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
Salt and freshly ground black pepper, to taste
1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
1 large yellow onion, diced (1 3/4 cup)
Equipment:
pot
Cooking instruction summary:
Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes. Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).Recipe Source: Cooking Classy
Step by step:
1. Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
2. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
3. Add in all beans, corn, cilantro and lime and cook until heated through.
4. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
