Chipotle-Quinoa Chili

By á-8559

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.

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

Details

Adapted from kraftrecipes.com

Preparation

Step 1

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.