Quinoa Vegetable Chili

Quinoa Vegetable Chili is an American recipe that serves 8. For $1.71 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 14g of protein, 20g of fat, and a total of 465 calories. This recipe from The Vintage Mixer has 277 fans. It will be a hit at your The Super Bowl event. It works best as a side dish, and is done in roughly 45 minutes. If you have avocado, chili powder, celery stalks, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 99%, this dish is tremendous. 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: 8

 

Ingredients:

avocado and/or toum for serving

2 cans of black beans, rinsed and drained

1 can of corn, drained

2 celery stalks, diced

2 teaspoons chili powder

3 teaspoons cumin

4 cloves of garlic, minced

2 tablespoons olive oil

1 medium onion, diced

1/2 teaspoon mexican oregano (optional)

1/2 cup quinoa

4-5 medium organic red potatoes, chopped into 1 inch squares (skin left on)

2 14.5 oz cans of Italian style stewed tomatoes

Equipment:

whisk

bowl

Cooking instruction summary:

Saute the celery, garlic, and onion together in the oil, on medium heat, for about 5 minutes or until the onion is translucent. Add cans of tomato and the chopped potatoes*. Stir to combine. Add 4 cups of water and the drained black beans and corn. Sprinkle the 1/2 cup of quinoa on top of the chili and stir to combine. Whisk in spices.Bring to a boil, then simmer on medium low, partially covered for about 20-30 minutes.Serve with fresh avocado and swirl in toum (Lebanese garlic condiment) into each bowl.

 

Step by step:


1. Saute the celery, garlic, and onion together in the oil, on medium heat, for about 5 minutes or until the onion is translucent.

2. Add cans of tomato and the chopped potatoes*. Stir to combine.

3. Add 4 cups of water and the drained black beans and corn. Sprinkle the 1/2 cup of quinoa on top of the chili and stir to combine.

4. Whisk in spices.Bring to a boil, then simmer on medium low, partially covered for about 20-30 minutes.

5. Serve with fresh avocado and swirl in toum (Lebanese garlic condiment) into each bowl.


Nutrition Information:

Quickview
465k Calories
14g Protein
20g Total Fat
63g Carbs
68% Health Score
Limit These
Calories
465k
23%

Fat
20g
31%

  Saturated Fat
2g
18%

Carbohydrates
63g
21%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
727mg
32%

Get Enough Of These
Protein
14g
28%

Fiber
18g
73%

Folate
202µg
51%

Potassium
1661mg
47%

Manganese
0.92mg
46%

Vitamin C
32mg
39%

Copper
0.75mg
37%

Iron
5mg
33%

Magnesium
132mg
33%

Phosphorus
326mg
33%

Vitamin B6
0.62mg
31%

Vitamin K
30µg
29%

Vitamin B1
0.41mg
27%

Vitamin E
3mg
26%

Vitamin B3
4mg
25%

Vitamin B2
0.38mg
22%

Vitamin B5
2mg
21%

Zinc
2mg
15%

Calcium
117mg
12%

Vitamin A
500IU
10%

Selenium
4µg
6%

covered percent of daily need
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