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5
from 1 vote
Quinoa Chili (Vegan & Gluten-free)
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
203
kcal
Ingredients
2
cups
cooked quinoa
1
tbsp
extra vigin olive oil
4
cloves
garlic
2
celery stocks
2
large carrots
1
green pepper
1
large onion
1
28 oz can diced tomatoes
1
15 oz can tomato sauce
1 1/2
cup
water
2 1/2
tbsp
chili powder
2
tsp
ground cumin
1 1/2
tsp
paprika
1/2
tsp
granulated sugar
1/2
tsp
cayenne pepper
add more for spiciness
salt and ground pepper to taste
2
15 oz cans kidney beans, drained and rinsed
juice of 1 lime
Instructions
Heat olive oil in a deep frying pan over medium-high heat.
Add onion and garlic and sauté until onions are translucent, about 4 minutes.
Add in diced tomatoes, tomato sauce, cooked quinoa, water, and mix together.
Add all of the spices including the sugar and salt and pepper. Add more cayenne pepper for desired spice. Mix together well.
Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
Add kidney beans and lime juice until heated through, about 5 more minutes.
Nutrition
Calories:
203
kcal
|
Carbohydrates:
32
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Sodium:
135
mg
|
Potassium:
554
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
7270
IU
|
Vitamin C:
30
mg
|
Calcium:
79
mg
|
Iron:
3
mg