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. Quinoa boosts the soup's protein, but you can use other grains such as bulgur wheat or barley.

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Ingredients

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Directions

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  • 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.

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  • 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

248 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 808 mg sodium. 555 mg potassium; 44 g carbohydrates; 9 g fiber; 6 g sugar; 11 g protein; 0 g trans fatty acid; 4258 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 55 mcg folate; 0 mcg vitamin b12; 89 mg calcium; 4 mg iron;

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