You don’t need meat in your chili to get your fair share of protein. Instead, you can enjoy this protein-full bowl of quinoa, kidney beans, and black beans that are cooked with garlic, onions, red pepper, jalapeños, and spices for guaranteed flavor. This chili isn’t too spicy—it just has a subtle kick—but if you want to up the ante, you can use a whole jalapeño instead of half. This bowl also tastes great topped with some avocado and vegan yogurt.

Quinoa Chili [Vegan]

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Calories

283

Serves

6

Cooking Time

35

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, peeled and diced
  • 4 medium cloves garlic, peeled and minced
  • 1/2 small red bell pepper, seeded and chopped, plus 1⁄4 cup extra for garnish
  • 1 (15-ounce) can no-salt added diced tomatoes
  • 1/2 small jalapeño, finely chopped, plus 1⁄4 jalapeño thinly sliced for garnish
  • 2 tablespoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 and 1/2 cups low-sodium vegetable broth
  • 1 cup quinoa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 2 small green onions, finely chopped
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Preparation

  1. In a large pot, heat oil on medium heat. Add onion, garlic, and the half bell pepper.
  2. Cook about 4 minutes, stirring occasionally.
  3.  Add tomatoes, chopped jalapeño, chili powder, paprika, cumin, cinnamon, salt, and broth. Stir and bring to a boil. Add quinoa, black beans, and kidney beans; reduce to a simmer and cover. Cook 30 minutes, stirring occasionally.
  4. Top with green onion and sliced jalapeño and 1⁄4 cup chopped red pepper. Serve warm.
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Nutritional Information

Per Serving: Calories: 283 | Carbs: 48g | Fat: 5g | Protein: 13g | Sodium: 429mg | Sugar: 4.5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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