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97% would make again

Protein-Packed Chili

featured in 5 Healthy & Hearty Fall Soups
Merle O'Neal
Tasty Team
January 08, 2021

Inspired by cooksillustrated.com

Ingredients

for 8 servings

  • 1 tablespoon oil
  • 8 cloves garlic, minced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, chopped, seeded
  • 1 teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste
  • 1 tablespoon cayenne pepper
  • 4 tablespoons chili powder
  • 1 tablespoon cumin
  • 4 tomatoes, cubed
  • 28 oz crushed tomato (795 g), 1 can
  • 4 cups vegetable broth (960 mL)
  • 2 cups water (480 mL)
  • 1 ½ cups quinoa (255 g), rinsed
  • 1 cup red kidney bean (175 g), drained
  • 1 cup pinto bean (175 g), drained
  • 1 cup black beans (170 g), drained
  • 1 cup corn (175 g), fresh or frozen
  • 1 tablespoon lime juice
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh cilantro
  • avocado, for garnish

Nutrition Info

  • Calories 654
  • Fat 35g
  • Carbs 71g
  • Fiber 10g
  • Sugar 17g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
  2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
  3. Cover and reduce to a simmer for 25-30 minutes.
  4. Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
  5. Allow to cool 2 minutes. Serve topped with avocado and cilantro.
  6. Enjoy!

Ingredients

for 8 servings

  • 1 tablespoon oil
  • 8 cloves garlic, minced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, chopped, seeded
  • 1 teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste
  • 1 tablespoon cayenne pepper
  • 4 tablespoons chili powder
  • 1 tablespoon cumin
  • 4 tomatoes, cubed
  • 28 oz crushed tomato (795 g), 1 can
  • 4 cups vegetable broth (960 mL)
  • 2 cups water (480 mL)
  • 1 ½ cups quinoa (255 g), rinsed
  • 1 cup red kidney bean (175 g), drained
  • 1 cup pinto bean (175 g), drained
  • 1 cup black beans (170 g), drained
  • 1 cup corn (175 g), fresh or frozen
  • 1 tablespoon lime juice
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh cilantro
  • avocado, for garnish

Nutrition Info

  • Calories 654
  • Fat 35g
  • Carbs 71g
  • Fiber 10g
  • Sugar 17g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
  2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
  3. Cover and reduce to a simmer for 25-30 minutes.
  4. Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
  5. Allow to cool 2 minutes. Serve topped with avocado and cilantro.
  6. Enjoy!

Inspired by cooksillustrated.com

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