Vegetarian Quinoa Chili
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (about 1⅓ cup each)
 
Ingredients
Chili:
  • 1 cup dry quinoa, rinsed well
  • 1 Tbsp olive oil
  • 3 garlic cloves, minced
  • 2 yellow onions, diced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can no salt added tomato sauce
  • 1½ Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp sugar
  • ½ tsp cayenne pepper
  • 1 cup water
  • ¼ tsp salt and black pepper, to taste
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1½ cups frozen corn
  • juice of one lime
Instructions
  1. Prepare quinoa according to package directions.
  2. Meanwhile, in a large pot or dutch oven heat olive oil over medium-high heat. Add onion and stir; cook 5-7 minutes or until translucent and softened. Add garlic and saute until fragrant, 30 seconds.
  3. Add in crushed tomatoes, tomato sauce, chili powder, cumin, sugar, cayenne, water, and quinoa and stir well to combine. Season with salt and pepper. Reduce heat to low and simmer 30 minutes.
  4. Add in beans, corn, and lime juice; simmer an additional 5 minutes.
Notes
Recipe submitted by Kim of Feed Me Seymour
Nutrition Information
Serving size: 1⅓ cup Calories: 300 Fat: 4.4 Carbohydrates: 55.3 Sugar: 13.3 Sodium: 594 Fiber: 12.0 Protein: 13.4 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/5th-annual-chili-contest-entry-3-vegetarian-quinoa-chili-weekly-menu/