Quinoa Vegetable Chili
Quinoa Vegetable Chili is an American recipe that serves 8. For $1.71 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 14g of protein, 20g of fat, and a total of 465 calories. This recipe from The Vintage Mixer has 277 fans. It will be a hit at your The Super Bowl event. It works best as a side dish, and is done in roughly 45 minutes. If you have avocado, chili powder, celery stalks, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 99%, this dish is tremendous. Similar recipes are 8th Annual Chili Contest: Entry #2 – Chipotle Quinoa Chili, 5th Annual Chili Contest: Entry #6 – Mexican Quinoa Chili + Weekly Menu, and 5th Annual Chili Contest: Entry #3 – Vegetarian Quinoa Chili + Weekly Menu.
Servings: 8
Ingredients:
avocado and/or toum for serving
2 cans of black beans, rinsed and drained
1 can of corn, drained
2 celery stalks, diced
2 teaspoons chili powder
3 teaspoons cumin
4 cloves of garlic, minced
2 tablespoons olive oil
1 medium onion, diced
1/2 teaspoon mexican oregano (optional)
1/2 cup quinoa
4-5 medium organic red potatoes, chopped into 1 inch squares (skin left on)
2 14.5 oz cans of Italian style stewed tomatoes
Equipment:
whisk
bowl
Cooking instruction summary:
Saute the celery, garlic, and onion together in the oil, on medium heat, for about 5 minutes or until the onion is translucent. Add cans of tomato and the chopped potatoes*. Stir to combine. Add 4 cups of water and the drained black beans and corn. Sprinkle the 1/2 cup of quinoa on top of the chili and stir to combine. Whisk in spices.Bring to a boil, then simmer on medium low, partially covered for about 20-30 minutes.Serve with fresh avocado and swirl in toum (Lebanese garlic condiment) into each bowl.
Step by step:
1. Saute the celery, garlic, and onion together in the oil, on medium heat, for about 5 minutes or until the onion is translucent.
2. Add cans of tomato and the chopped potatoes*. Stir to combine.
3. Add 4 cups of water and the drained black beans and corn. Sprinkle the 1/2 cup of quinoa on top of the chili and stir to combine.
4. Whisk in spices.Bring to a boil, then simmer on medium low, partially covered for about 20-30 minutes.
5. Serve with fresh avocado and swirl in toum (Lebanese garlic condiment) into each bowl.
Nutrition Information:
covered percent of daily need
