Name: Quinoa Harvest Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 cups
Ingredients: ½ cup chopped onion; 2 tablespoons olive oil; 3 cloves garlic, minced; 2 15 ounce cans black beans, rinsed and drained; 2 cups peeled and cubed sweet potato; 2 cups chopped zucchini; 3 ½ cups water; 2 cups vegetable broth; 1 6 ounce can tomato paste; 2 teaspoons chili powder; 1 ½ 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

Step 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, the water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

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Step 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 you like, top each serving with Greek yogurt and/or cilantro.

Nutrition Facts

Per Serving:

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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Ingredients

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Ingredients

Directions

Nutrition Facts