Chipotle-Quinoa Chili

Make Ahead Make Ahead: Prepare chili as directed, except do not add the green onions, cilantro or cheese; cool completely. Place in freezer container; freeze up to 1 month. When ready to serve, thaw in refrigerator overnight. Reheat before serving. Stir in green onions and cilantro. Serve topped with cheese.
Photo by Gina B.
Adapted from kraftrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kraftrecipes.com

Ingredients

  • 1

    Tbsp. oil

  • 1

    yellow onion, chopped

  • 4

    cloves garlic, minced

  • 2

    Tbsp. chili powder

  • 1

    Tbsp. ground cumin

  • 1

    tsp. 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 KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Directions

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

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