Bean and Quinoa Chili

By krystallondon

Quinoa is a light and fluffy seed, usually called a grain. It adapts well in most recipes and adds a nice texture to this recipe.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 1 large green bell pepper, chopped finely
• 1 large red bell pepper, chopped finely
• 1 cup diced carrots
• 1 jalapeno pepper, seeded and chopped finely
• 2 (14 oz) cans kidney beans, drained
• 1 (28 oz) can crushed tomatoes
• 1 tablespoon chile powder
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Details

Servings 8

Preparation

Step 1

1. Combine the quinoa and water in a saucepan. Cover and bring to a boil over medium-high heat. Lower the heat and cook until the liquid is absorbed and the quinoa is light and fluffy, about 15 minutes. Remove from the heat and let stand 10 minutes.

2. Meanwhile, heat the oil in a large skillet and add the onion, bell peppers, carrots, and jalapeno. Saute for 5 to 6 minutes over medium heat. Stir in the beans, crushed tomatoes, and herbs. Cook for about 30 minutes over low heat. Add the quinoa and heat through. Season with salt and pepper.

Nutritional analysis per serving
228.51 calories, 2.82 g fat (8% calories from fat) 11.11 g protein, 43.29 g carbohydrate, 0 mg cholesterol, 614.87 mg sodium