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.
Chipotle Quinoa Chili
Makes 8 servings
Total Time: 45 minutes
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
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.