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19Ingredients
60Minutes
400Calories
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Description
I love this comforting bowl of chili. It's a quick, filling dinner.
Ingredients
US|METRIC
8 SERVINGS
- 1 cup tri-color quinoa
- 1 Tbsp. olive oil
- 5 cloves garlic (minced)
- 1 sweet onion (diced)
- 29 oz. diced tomatoes (fire-roasted)
- 15 oz. tomato sauce
- 4.5 oz. diced green chiles
- 1 1/2 Tbsp. chili powder (or more, to taste)
- 1 Tbsp. ground cumin
- 1 1/2 tsp. paprika
- 1/2 tsp. cayenne pepper
- kosher salt
- 1 chorizo (link, crumbled, I used Soyrizo)
- 15 oz. kidney beans (drained and rinsed)
- 15 oz. black beans (drained and rinsed)
- 1 1/2 cups corn kernels (frozen or canned)
- 3 Tbsp. cilantro leaves (chopped fresh)
- 1 lime (optional)
- 1 avocado (halved, seeded, peeled and diced --- sour cream --- scallions --- cheese shreds --- cilantro, I dug in before I took a pic with the garnishes!! oops, optional)
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Directions
- In a large saucepan, cook quinoa according to package instructions; set aside.
- Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste. Reduce heat to low; simmer, covered, until thickened, about 30 minutes.
- Stir in beans, corn, cilantro and lime juice, until heated through, about 2 minutes. Serve immediately with avocado, if desired.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol20mg7% |
Sodium1120mg47% |
Potassium1180mg34% |
Protein22g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber12g48% |
Sugars12g |
Vitamin A50% |
Vitamin C90% |
Calcium30% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Alisa 2 years ago
I had just the quinoa, beans (pinto & black), chiles, & tomatoes in the main pot. Cooked the quinoa in the main pot with those other ingredients and it turned out fine. I made separate protein toppings: No Evil Comrade Cluck (meatless chicken; didn’t have vegan chorizo like I thought) for the vegan in our family and a pound of ground beef for everyone else. The whole family liked it even with all the substitutions. It came out very thick. I held back on chili powder because Comrade Cluck is very salty, so the chili was a little bland, but perked right up with a spoonful of medium salsa per serving.