I saw this recipe recently on Two Peas and Their Pod and knew that I want to make it ASAP. It is the perfect healthy winter soup, loaded with lots of vegetables, fiber, and protein. This recipe makes a LOT of chili, so you can definitely freeze half of it to eat later.
Adapted from Two Peas and Their Pod
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 Tablespoon minced garlic
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 jalapeno pepper, diced
- 8 oz package of mushrooms, chopped
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 3 (15 ounce) cans diced tomatoes
- 2 (8 ounce) cans tomato sauce
- 3 tablespoons chili powder
- Salt and pepper, to taste
1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes.
3. Stir in garlic, peppers, zucchini, and mushrooms. Cook until vegetables until tender, about 10 minutes.
(Look how many vegetables are in this recipe)
4. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, salt, and black pepper. Simmer on low for about 30 minutes.
I topped my bowl with some plain nonfat Greek yogurt and served it with homemade biscuits.
The large chunks of vegetables made this chili hearty while the beans and quinoa added fiber and protein – definitely a nutritional powerhouse!