Vegetarian Quinoa Chili

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

Ingredients

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  • 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

Directions:

1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

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2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes.

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3. Stir in garlic, peppers, zucchini, and mushrooms. Cook until vegetables until tender, about 10 minutes.

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(Look how many vegetables are in this recipe)

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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.

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I topped my bowl with some plain nonfat Greek yogurt and served it with homemade biscuits.

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The large chunks of vegetables made this chili hearty while the beans and quinoa added fiber and protein – definitely a nutritional powerhouse!

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3 Responses to Vegetarian Quinoa Chili

  1. Looks great and perfect for Meatless Monday! I have some quinoa…will have to get some of the other ingredients and try it out! Thank you.

  2. Pingback: My Visit with Oatmeal Mountain « Dairy Delivers Blog

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