Although the arctic spell has broken (for now anyway J ), the fact is… it’s still COLD outside! So, if you’re in the mood for a good-for-you dinner that will fill you up and warm you up, this Chipotle-Quinoa Chili is just the ticket! Loaded with protein and fiber from two different types of beans as well as a variety of other veggies, this thick and hearty chili is sure to keep you fully satisfied and fueled until your next meal. The interesting ingredient in this recipe that you may or may not be familiar with is quinoa. Pronounced KEEN-wah, this gluten-free whole grain has a mild, nutty flavor and conveniently cooks up in a mere 15-20 minutes! The other great thing about quinoa is that it provides complete protein, so it’s great for people looking to cut back on some or all of the meat used in various dishes. Before using quinoa in recipes like this one, don’t forget to give it a good rinse to remove any saponin (a natural coating with a slightly bitter taste) that may be on the grains. For step-by-step instructions, Jenny shows you how to do it here in her awesome Guacamole Quinoa recipe! So, stay warm this week, and keep on track with your healthy eating goals by enjoying this hearty and mouthwatering Chipotle-Quinoa Chili!
1 Tbsp. canola oil
1 large yellow sweet onion, chopped
4 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. chipotle chile pepper powder
2 cans (28 oz. each) diced tomatoes, undrained
1 can (15 oz.) black beans, drained and rinsed
1 can (15.5 oz.) kidney beans, drained and rinsed
2 red bell peppers, chopped
1 cup frozen corn
1 cup Ancient Harvest® quinoa, rinsed
4 green onions, chopped
½ cup chopped fresh cilantro
1 cup shredded cheddar cheese
- Heat oil in a Dutch oven on medium-high heat. Add yellow onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
- Stir in chili powder, cumin, and chipotle powder; cook 1 min. Add tomatoes, beans, peppers, corn and quinoa; stir. (If you prefer a thinner chili, add 1-3 cups of additional liquid at this point- water or chicken broth works well.) Bring to boil; cover. Simmer on medium-low heat 25 min. or until quinoa is tender, stirring occasionally.
- Remove from heat. Stir in green onions and cilantro. Serve topped with cheese.
Yield: 8 servings, 1½ cups each Per Serving*: Calories 320, Total Fat 8g (Saturated 3.5g, Trans 0g), Cholesterol 15mg, Sodium 660mg, Total Carbohydrate 48g (Dietary Fiber 12g, Sugars 9g), Protein 15g, Vitamin A 45%, Vitamin C 110%, Calcium 15%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.