Smokin' Powerhouse Chili
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6 servings; 1 cup chili, 1/4 cup quinoa each
prep time
cook time
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SWAP ScoreWhat's this?
6 servings; 1 cup chili, 1/4 cup quinoa each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
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Smokin' Powerhouse Chili
SWAP ScoreWhat's this?
6 servings; 1 cup chili, 1/4 cup quinoa each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
6 servings; 1 cup chili, 1/4 cup quinoa each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Directions
  1. Combine quinoa and 1 1/3 cups water in a small pot. Cover and bring to a boil.
  2. Turn heat down to low and simmer uncovered until water is completely absorbed, about 10-15 minutes. Fluff with a fork and set aside.
  3. In a large pot coated with nonstick cooking spray, cook onions and garlic over low-medium heat for 2 minutes. Add half of the vegetable stock and bring to a boil.
  4. Add carrots, red bell pepper, ground chipotle pepper, and sweet potatoes. Cook uncovered over medium heat for 10 minutes.
  5. Add remaining vegetable stock to pot along with diced tomatoes, tomato sauce, cilantro, chili powder, cumin, and salt.
  6. Cook uncovered over medium heat, stirring occasionally, allowing mixture to thicken and flavors to blend for about 15 minutes.
  7. Add black beans, and corn. Cover and continue cooking over low heat for 10-15 minutes.
  8. Serve ¼ cup quinoa with 1 cup chili. Serve hot.
Nutrition Facts
Smokin' Powerhouse Chili
Amount Per Serving (1 cup chili, 1/4 cup quinoa eachg)
Calories 163 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 358mg 15%
Potassium 720mg 21%
Total Carbohydrates 33g 11%
Dietary Fiber 7g 28%
Sugars 9g
Protein 6g 12%
Vitamin A 50%
Vitamin C 41%
Vitamin D0%
Calcium 9%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Combine quinoa and 1 1/3 cups water in a small pot. Cover and bring to a boil.
  2. Turn heat down to low and simmer uncovered until water is completely absorbed, about 10-15 minutes. Fluff with a fork and set aside.
  3. In a large pot coated with nonstick cooking spray, cook onions and garlic over low-medium heat for 2 minutes. Add half of the vegetable stock and bring to a boil.
  4. Add carrots, red bell pepper, ground chipotle pepper, and sweet potatoes. Cook uncovered over medium heat for 10 minutes.
  5. Add remaining vegetable stock to pot along with diced tomatoes, tomato sauce, cilantro, chili powder, cumin, and salt.
  6. Cook uncovered over medium heat, stirring occasionally, allowing mixture to thicken and flavors to blend for about 15 minutes.
  7. Add black beans, and corn. Cover and continue cooking over low heat for 10-15 minutes.
  8. Serve ¼ cup quinoa with 1 cup chili. Serve hot.
Nutrition Facts
Smokin' Powerhouse Chili
Amount Per Serving (1 cup chili, 1/4 cup quinoa eachg)
Calories 163 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 358mg 15%
Potassium 720mg 21%
Total Carbohydrates 33g 11%
Dietary Fiber 7g 28%
Sugars 9g
Protein 6g 12%
Vitamin A 50%
Vitamin C 41%
Vitamin D0%
Calcium 9%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked

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