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.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 5g; saturated fat 1g; carbohydrates 44g; mono fat 3g; poly fat 1g; insoluble fiber 9g; sugars 6g; protein 11g; vitamin a 4257.7IU; vitamin c 12.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 54.9mcg; sodium 808mg; potassium 555mg; calcium 89mg; iron 4.4mg.
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