Chili with Quinoa recipe

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Ingredients

1 large onion, chopped
2 large cloves garlic, minced
2 (28 ounce) cans tomatoes, undrained
1 (28 ounce) can tomato sauce (such as Dei Fratelli®)
1 (15 ounce) can chili beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
3 tablespoons chili powder (such as Mexene®)
1 ¾ teaspoons ground cumin
1 ½ teaspoons salt, or to taste
1 teaspoon white sugar
4 cups water, divided
1 cup quinoa

Nutrition Info

197.9 calories
carbohydrate: 39.1 g
cholesterol: 0.2 mg
fat: 2.4 g
fiber: 9.6 g
protein: 9.8 g
saturatedFat: 0.3 g
servingSize: -
sodium: 1295 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Saute onion and garlic in a stockpot over medium-high heat until softened, 5 to 10 minutes. Add canned tomatoes, tomato sauce, chili beans, kidney beans, chili powder, cumin, salt, and sugar, pour in 2 cups water and simmer until flavors blend, about 1 hour.

  2. Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir quinoa into chili.

Recipe Yield

10 servings

Recipe Note

My husband said this is the best chili yet! Plus it is so easy to make! To serve, put a small amount of pasta in a bowl and spoon in chili with quinoa. Add a dollop of sour cream (vegan or regular) and a sprinkle of chives for garnish. Enjoy!

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