Quinoa Harvest Chili
- Makes: 8 servings
- Yield: 10 cups
- Prep 15 mins
- Cook 30 mins to 35 mins
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
-
1/2
cup
chopped onion
-
2
tablespoons
olive oil
-
3 -4
cloves
garlic, minced
-
2
15 -
ounce cans
black beans, rinsed and drained
-
2
cups
peeled and cubed sweet potato
-
2
cups
chopped zucchini
-
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
-
Ground black pepper
-
Plain Greek yogurt and/or snipped fresh cilantro (optional)
Directions
- 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, the water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
- 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 you like, top each serving with Greek yogurt and/or cilantro.
Nutrition Facts
(Quinoa Harvest Chili)
Servings Per Recipe 8, carb. (g) 44, Niacin (mg) 1, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 55, Trans fatty acid (g) 0, cal. (kcal) 248, vit. A (IU) 4258, iron (mg) 4, Fat, total (g) 5, vit. C (mg) 12, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 9, sodium (mg) 808, sugar (g) 6, Potassium (mg) 555, pro. (g) 11, calcium (mg) 89