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Chili with Quinoa Recipe

Recipe by: Gaf

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 5 m
  • Ready In1 h 25 m
  • 1Saute 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.
  • 2Bring 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.
Footnotes
  • Cook's Note:
  • This is enough to serve 8 people and still have some left to freeze. My family loves this!
  • Sugar substitute (such as Splenda(R)) can be used in place of white sugar.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 10 servings
  • 198 cals
  • 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 3/4 teaspoons ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 1 teaspoon white sugar
  • 4 cups water, divided
  • 1 cup quinoa
Nutrition

Amount per serving ( 5 total)

  • Calories:
    198
    10%
  • Fat:
    2.4
    4%
  • Carbs:
    39.1
    13%
  • Protein:
    9.8
    20%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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