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98% would make again

Protein-Packed Chili

Tasty Team

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

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    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!

Spring is here!

This season, we have tons of easy and delicious favorites to share.

Spring is here!

This season, we have tons of easy and delicious favorites to share.

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