8th Annual Chili Contest: Entry #2 – Chipotle Quinoa Chili

Our church had a salsa cook-off a few weeks ago and unfortunately, we were out of town. Otherwise, I’d have entered Biz’s famous Baja Grilled Salsa which we make by the half gallon during the summer months. In fact, I’m going to whip together one last batch this year with our final garden yield.

It’s in the 80’s today but I do believe our temperatures will start to drop and honestly, I’m okay with that. Fall is the absolutely best!

I whipped together waffles for dinner tonight, per the request of the toddler. Our conversation on our way home went something like this:

Me: Shea, what would you like for dinner tonight?

Shea: Breakfast!

Me: Awesome! Would you like waffles, pancakes, or eggs?

Shea: Waffles! And watermelon!

Me: We don’t have any watermelon. How about mango, grapes, or banana?

Shea: No, watermelon, please. We can go to the store.

Me: Mama has tennis tonight, we don’t have time to go to the store.

Shea: I have time.

This chick, I swear. It’s not only WHAT she says, but how she says it – with 100% conviction!

I doctored up my favorite Belgian waffle mix with lots of cinnamon and pumpkin pie spice. Holy moly, these waffles could’ve held up in a waffle contest if there ever were such a thing!

Until then, I’ll stick with chili.

This SUPER healthy, vegan, gluten-free, dairy-free chili is a definite crowd pleaser – even better that it’s ready in a jiff! Packed with beans, quinoa, and vegetables it has just a hint of spice and all the chili powder and cumin to make it chili through and through. Delicious and bonus points for those nutrition stats!


Chipotle Quinoa Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (~1⅔ cups each)
 
Ingredients
  • 1 Tbsp olive oil
  • 1 onion,chopped
  • 6 garlic cloves, minced
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 3 (14.5 oz) cans diced tomatoes with chilies
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup frozen corn
  • 1 cup quinoa, uncooked
  • 4 green onions, sliced
Instructions
  1. In a dutch oven or large pot, heat oil on medium-high heat. Add onion and saute until translucent, about 3 to 5 minutes. Add garlic and cook for an additional 1 minute. Add chili powder and ground cumin and stir for 1 minute.
  2. Stir in tomatoes, beans, peppers, corn, and quinoa and bring to a boil. Reduce heat to a simmer and cook for 20 to 25 minutes, stirring occasionally.
  3. Remove from heat and stir in green onions. Serve hot.
Notes
Adapted from Kraft, seen on Alida’s Kitchen, submitted by The Way to His Heart
Nutrition Information
Serving size: 1⅔ cups Calories: 269 Fat: 4.1 Carbohydrates: 47.5 Sugar: 8.4 Sodium: 542 Fiber: 13.0 Protein: 12.1 Cholesterol: 0
Be well,

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