Vegetarian Quinoa Chili
Servings: 8
Calories: 206kcal
Adding quinoa to chili makes all the sense in the world if that chili happens to be vegetarian. Quinoa is so popular and just happens to be a protein-heavy grain. This hearty, warming, and deliciously tasty Vegetarian Quinoa Chili is sure to be a family favourite!
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Ingredients
- 2 cups cooked quinoa
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cans diced tomatoes, 28 ounce cans
- 1 can tomato sauce, 28 ounce can
- 1 tablespoons chili powder
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 can red kidney beans, 19 ounce can, drained and rinsed
- 1 can black beans, 19 ounce can, drained and rinsed
- 1 cup frozen corn kernals
- 1/2 cup fresh parsley, roughly chopped
- avocado, cubed, for garnish (optional)
- sour cream, for serving (optional)
- grated cheddar cheese, for serving (optional)
Instructions
- Heat the olive oil in a large heavy bottom pot over medium-high heat.
- Add the onion and sauté until translucent; about 3 minutes.
- Add the garlic and continue to sauté for another minute.
- Next, add the diced tomatoes, tomato sauce, cooked quinoa, chili powder, ground cumin, paprika, ground coriander, salt, and pepper. Stir well and reduce the heat to a simmer. Cover the pot and allow the chili to simmer for 30 minutes.
- Remove the lid and stir well. Next, add the beans and corn. Place the lid back on the pot and simmer for 15 minutes.
- Turn off the heat and stir in the chopped parsley. Allow the chili to sit for 5 minutes before serving.
Notes
Serve with cubed avocado, sour cream, grated cheese, and corn chips for a filling, hearty meal!
Nutrition
Calories: 206kcal | Carbohydrates: 36g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 865mg | Potassium: 849mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1232IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 5mg