Quinoa Harvest Chili | Midwest Living

Quinoa Harvest Chili

Recipe finder

Quinoa Harvest Chili

0
Login to rate this recipe.
  • Makes: 8 servings
  • Yield: 10 cups
  • Prep 15 mins
  • Cook 30 mins to 35 mins

Login to save this recipe

This hearty and uber-healthy vegetarian chili recipe comes from Brianne Jamerson of Indiana. If you'd prefer a looser texture, just add extra water or broth.

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 3 -4 cloves garlic, minced
  • 2 15 - ounce cans black beans, rinsed and drained
  • 1 sweet potato, peeled and cubed
  • 1 large zucchini, chopped
  • 3 1/2 cups water
  • 2 cups vegetable broth
  • 1 6 - ounce can tomato paste
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano, crushed
  • 1 cup quinoa, rinsed and drained
  • Salt and ground black pepper
  • Plain Greek yogurt and/or snipped fresh cilantro (optional)

Directions

  1. In a 5- to 6-quart Dutch oven cook onions in hot oil until tender, stirring occasionally. Add the garlic and cook for 2 minutes. Stir in the beans, sweet potato, zucchini, water, broth, tomato paste, chili powder, cumin, and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
  2. Stir in the quinoa. Return to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until quinoa and potatoes are tender. Season to taste with salt and pepper. If desired, top with plain Greek yogurt and/or cilantro.

Tip

  • Multiply recipe 2 1/2 times to make 6 quarts.

Nutrition Facts

(Quinoa Harvest Chili)

Servings Per Recipe 8, sat. fat (g) 1, Niacin (mg) 1, chol. (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 5, Folate (µg) 55, cal. (kcal) 248, Trans fatty acid (g) 0, vit. A (IU) 4258, vit. C (mg) 12, Polyunsaturated fat (g) 1, Thiamin (mg) 0, iron (mg) 4, Monosaturated fat (g) 3, carb. (g) 44, Riboflavin (mg) 0, Potassium (mg) 555, calcium (mg) 89, fiber (g) 9, Cobalamin (Vit. B12) (µg) 0, sugar (g) 6, sodium (mg) 808, pro. (g) 11

Add Your Comment