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Hearty Quinoa Chili
Recipes
Hearty Quinoa Chili
8 servings
50 minutes total (Active 25 minutes)

Ingredients

  • 1 medium yellow onion
  • 1 medium green bell pepper
  • 4 cloves garlic
  • ½ bunch fresh cilantro
  • 2 ears fresh corn
  • 3 cups organic vegetable stock (or water), divided
  • 1 cup quinoa
  • 1 tablespoon canola oil
  • 2 (15.5 oz) cans Publix GreenWise organic red kidney beans
  • 1 (15 oz) can Publix GreenWise organic black beans
  • 2 (14.5 oz) cans Publix GreenWise organic diced tomatoes
  • 1 (8 oz) can Publix GreenWise organic tomato sauce
  • 1 (1.25 oz) packet reduced-sodium chili seasoning

Prep

    • Chop onion, green bell pepper, garlic, and cilantro.
    • Cut corn from cob (about 1 ½ cups).

Steps

    1. Chop onion, green bell pepper, garlic, and cilantro (½ cup) coarsely. Cut corn kernels from cobs (about 1 ½ cups).
    2. Pour 2 cups stock into medium saucepan; bring to a boil. Add quinoa and reduce heat to medium; simmer 12–15 minutes until water has been absorbed. Cover and set aside.
    3. Meanwhile, preheat large stockpot on medium-high 2–3 minutes. Place oil in pot, then add onions, peppers, corn, and garlic; cook and stir 4–5 minutes until tender and lightly browned. Drain and rinse kidney and black beans.
    4. Reduce heat to medium-low; stir in all beans, tomatoes, tomato sauce, quinoa, chili seasoning, and remaining 1 cup stock; simmer 20 minutes. Stir in cilantro; serve.

Amount per ⅛ recipe serving: Calories 300, Total Fat 4g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 740mg, Total Carb 55g, Fiber 9g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 13g, Vitamin D 0%, Calc 8%, Iron 30%, Potassium 15%