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Beet and Quinoa Salad

It’s Chili Time!

September 14, 2018 by Meredith McGrath RD, LDN

 

It is that time of year when chili on the stove is our go to meal. Quick, easy and a family favorite, this one pot dish is a great way to load up with extra veggies and lots of flavor. 

 

Instead of including meat, this meatless version uses Quinoa as the base. Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

[ It’s Chili Time! ]
 

Chipotle Quinoa Chili

Makes 8 servings

Total Time: 45 minutes

INGREDIENTS:

1 tablespoon canola oil

1 yellow onion, chopped

4 cloves garlic, minced

2 tablespoons chili powder

1 tablespoons ground cumin

1 teaspoon chipotle chile pepper powder

2 cans (28 oz. each) diced tomatoes, undrained

1 can (15 oz.) no-salt-added black beans, rinsed

1 can (15.5 oz.) no-salt-added red kidney beans, rinsed

2 red peppers, coarsely chopped

1 cup frozen corn

1 cup quinoa, rinsed

4 green onions, chopped

1/2 cup chopped fresh cilantro

1 cup cheddar cheese

 

DIRECTIONS:

Heat oil in Dutch oven or large deep skillet on medium-high heat. Add yellow onions and garlic; cook and stir 5 minutes or until onions are crisp-tender. Stir in seasonings; cook 1 minute. Add tomatoes, beans, peppers, corn and quinoa; stir. Bring to boil; cover. Simmer on medium-low heat 25 minutes or until quinoa is tender, stirring occasionally. Remove from heat. Stir in green onions and cilantro. Serve topped with cheese.

 

 

Filed Under: HealthCents, Recipes, Uncategorized

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