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!
- 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.
Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.