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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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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