Description
Loaded with quinoa, beans, and veggies, this chili is a filling and savory bowl of comfort.
Ingredients
Scale
- 1 cup qunioa (uncooked)
- 2 cups water
- 2 cans of black beans (drained)
- 1 can of kidney beans
- 1 lb diced tomatoes
- 24 oz tomato sauce
- 2 1/2 cups vegetable broth
- 1 yellow onion (diced)
- 2 yellow bell peppers (diced)
- 6 cloves garlic (minced)
- 1 Jalapeños (sliced thin)
- 1 Tbsp olive oil
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp ground coriander
- 1 Tbsp rosemary
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 Tbsp chipotle powder
Instructions
- Bring quinoa and 2 cups of water to a boil in a medium pot. Once boiling, cover and reduce to a simmer for 15-20 minutes stirring occasionally. Set aside.
- While quinoa is cooking, sauté onions and garlic in a large cooking pot over medium heat for 5-7 minutes.
- Add all ingredients as prepared to the pot and bring to a boil. Stir occasionally.
- Cover and reduce to a simmer for 25 minutes. Enjoy!
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Dish
Nutrition
- Serving Size: 8
- Calories: 82
- Sugar: 6g
- Sodium: 597mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g