Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Quinoa Chili Recipe
    Lost? Site Map

    Quinoa Chili

    Quinoa Chili. Photo by UmmBinat

    1/1 Photo of Quinoa Chili

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Chef #197640's Note:

    This is my favorite vegetarian chili recipe. It gets great reviews when I take it anywhere, I hope you enjoy it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12-16

    Yield:

    Cups

    Units: US | Metric

    Directions:

    1. 1
      -Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low.
    2. 2
      -Cover and simmer until quinoa is tender and the water has been absorbed, about 20 minutes. Set aside.
    3. 3
      -Heat the olive oil in the pan over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
    4. 4
      -Season with the chili powder, ground cumin, cayenne pepper, oregano and crushed red pepper. Cook 1 minute to release the flavor of the spices.
    5. 5
      -Stir in the red bell pepper and zucchini, cook about 3 minutes.
    6. 6
      - Add the tomatoes, parsley, cilantro, kidney beans.
    7. 7
      -Season with Salt and Pepper.
    8. 8
      -Simmer until the peppers and zucchini are tender crisp, about 20 minutes.
    9. 9
      -Stir in the corn, fold in the quinoa.
    10. 10
      -Return to a simmer and cook 10-15 minutes to reheat.

    Browse Our Top Grains Recipes

    Ratings & Reviews:

    • on March 19, 2013

      45

      DD1 (5 years old), DD2 (15 months) and I liked this a little toned down on the heat. I used organic red quinoa. organic light tasting extra virgin olive oil, a large organic onion, organic garlic cloves, the spices, to taste except for the crushed red pepper flakes, oregano or caraway (forgot the last two!) organic mushrooms instead of zuccini and left out the bell pepper (I was making this with what I had on hand) organic crushed tomatoes that was like sauce, fresh flat leaf parsley, extra fresh organic cilantro, sea salt, freshly ground black pepper, no vegetable broth though I added a little water no where does it say to add the broth, and frozen peas in place of the corn (No GMO's please!!). Made for Healthy Choices Tag Game 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Quinoa Chili

    Serving Size: 1 (230 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 221.8
     
    Calories from Fat 40
    18%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 120.4 mg
    5%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 9.6 g
    38%
    Sugars 3.3 g
    13%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites