ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
97% would make again

Hearty Protein-Packed Chili

Tasty Team
December 03, 2019
Hearty Protein-Packed Chili

Ingredients

for 8 servings

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 jalapeño, seeded and sliced
  • 1 red bell pepper, seeded and chopped
  • 4 tablespoons chili powder
  • 2 cayennes
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 28 oz crushed tomatoes (795 g)
  • 4 cups vegetable broth (960 mL)
  • 4 medium roma tomatoes, diced
  • 1 ½ cups quinoa (255 g), rinsed
  • 1 cup black beans (170 g), drained and rinsed
  • 1 cup red kidney bean (170 g), drained and rinsed
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 8 bread bowls, for serving

Nutrition Info

  • Calories 1403
  • Fat 42g
  • Carbs 215g
  • Fiber 20g
  • Sugar 30g
  • Protein 41g

Estimated values based on one serving size.

Preparation

  1. In a large pot over medium heat, combine the olive oil, garlic, onion, jalapeño, red bell pepper, chili powder, cayenne, cumin, black pepper, and salt. Stir well and cook until the spices are fragrant, 3–5 minutes.
  2. Add the crushed tomatoes, vegetable broth, tomatoes, quinoa, black beans, kidney beans, tomato paste, and oregano and mix well. Bring to a boil, then reduce the heat to medium heat, cover, and simmer for 25–30 minutes.
  3. Let the chili cool for 2 minutes, then ladle into bread bowls and serve.
  4. Enjoy!

Ingredients

for 8 servings

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 jalapeño, seeded and sliced
  • 1 red bell pepper, seeded and chopped
  • 4 tablespoons chili powder
  • 2 cayennes
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 28 oz crushed tomatoes (795 g)
  • 4 cups vegetable broth (960 mL)
  • 4 medium roma tomatoes, diced
  • 1 ½ cups quinoa (255 g), rinsed
  • 1 cup black beans (170 g), drained and rinsed
  • 1 cup red kidney bean (170 g), drained and rinsed
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 8 bread bowls, for serving

Nutrition Info

  • Calories 1403
  • Fat 42g
  • Carbs 215g
  • Fiber 20g
  • Sugar 30g
  • Protein 41g

Estimated values based on one serving size.

Preparation

  1. In a large pot over medium heat, combine the olive oil, garlic, onion, jalapeño, red bell pepper, chili powder, cayenne, cumin, black pepper, and salt. Stir well and cook until the spices are fragrant, 3–5 minutes.
  2. Add the crushed tomatoes, vegetable broth, tomatoes, quinoa, black beans, kidney beans, tomato paste, and oregano and mix well. Bring to a boil, then reduce the heat to medium heat, cover, and simmer for 25–30 minutes.
  3. Let the chili cool for 2 minutes, then ladle into bread bowls and serve.
  4. Enjoy!
Hearty Protein-Packed Chili

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.