By Kendra Andersen
Quinoa & Vegetable Chili
3 steps
Prep:20minCook:35min
Updated at: Thu, 17 Aug 2023 12:33:50 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories255.9 kcal (13%)
Total Fat9 g (13%)
Carbs36.8 g (14%)
Sugars7.7 g (9%)
Protein10.9 g (22%)
Sodium1096.9 mg (55%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
¼ cupolive oil
1 cuponion
peeled & chopped
1 cupcarrots
chopped into 1/2 inch pieces
1 cupcelery
chopped into 1/2 inch pieces
4garlic cloves
peeled & minced
2 cupsred bell peppers
chopped into 1/2 inch pieces
2 cupszucchini
chopped into 1/2 inch pieces
¼ cupchili powder
1 tablespoonground cumin
1 tablespoonspanish smoked paprika
2 teaspoonssalt
1 ½ cupswater
2 cupsvegetable stock
½ cupquinoa
rinsed
1 x 28 ouncescan crushed tomatoes
2 x 15 ouncespinto beans
cans, black, or kidney
1 lbground turkey
or beef, cooked, optional
shredded cheese
Instructions
Step 1
Heat a large stockpot over medium-high heat. Add oil to pan; swirl to coat. Add the onion, carrots, and celery; saute 5 minutes. Add the garlic. Saute for 2 minutes. Add the bell peppers and zucchini and saute for 5 minutes or until tender.
Step 2
Cook the ground turkey or beef until it is almost done. Add to the large pot when preparing to simmer.
Step 3
Stir in the chili powder, cumin, and paprika. Stir constantly for 30 seconds. Add the salt, water, stock, quinoa, tomatoes, and beans; bring to a boil. Reduce heat to medium-low; cover the pot and let simmer until the quinoa is tender, 20 minutes.
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