Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
29
High
Nutrition per serving
Calories535.4 kcal (27%)
Total Fat17.8 g (25%)
Carbs69.2 g (27%)
Sugars9.8 g (11%)
Protein24.4 g (49%)
Sodium1582.3 mg (79%)
Fiber14.1 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Trim and discard ends from scallions, then thinly slice, keeping dark greens separate. Peel and finely chop 2 teaspoons garlic. Using kitchen shears, finely chop tomatoes in the can.
Step 2
Heat 1 tablespoon oil in a medium pot over medium-high. Add chopped garlic and all but 2 tablespoons of the scallion greens; season with salt and pepper. Cook, stirring, until softened, 2–3 minutes. Stir in 2¼ teaspoons of the taco seasoning and cook, 30 seconds.
Step 3
Add chopped tomatoes and their juices, kidney beans and their liquid, quinoa, and 1 cup water. Bring to a boil.
Step 4
Simmer over medium, partially covered, stirring occasionally, until chili is thickened and quinoa is tender, about 15 minutes. Season to taste with salt and pepper. Finely chop or crumble all of the cheese.
Step 5
Stir up to ¼ cup water into chili, if necessary to loosen. Spoon vegetarian chili into bowls and serve topped with cheese and remaining scallions.
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