With less than 350 calories per serving, this vegan and gluten-free chili recipe is the perfect healthy comfort food for fall football season. Two kinds of beans — pinto and black — plus quinoa help make up the 17 grams of protein. This dish also packs 12 grams of fiber, which will help keep you full (and warm!). Use lower sodium vegetable broth if preferred and experiment garnishing with avocado or cornbread bits for added texture.
Quinoa Vegetarian Chili Recipe
Prep time: 15 minutes
Cook time: 1 hour
2 15-ounce can black beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can corn kernels, drained and rinsed
1 15-ounce can fire roasted diced tomatoes
1 cup quinoa, uncooked
3 cups vegetable broth
1/2 medium onion, chopped
1 poblano pepper, chopped finely
1 medium green pepper, chopped
1 tablespoon cilantro, minced
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3-4 dashes of your favorite hot sauce
- Place all ingredients in large stock pot and over medium-high heat, bring to a boil.
- Let simmer for 40-50 minutes uncovered, or until desired consistency.
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For more recipes from Emily, visit emsbytes.com.