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Vegetarian Quinoa Chili

  • RG_VegQuinoaChili
PREP: 10 minutes
COOK: 40 minutes
SERVINGS: 12
The spicy, complex flavors of this simple vegetarian chili, comes from basic pantry ingredients, vegetables and spices. This chili is easy to make and naturally vegan and gluten-free.

Ingredients

4 cups vegetable broth
1/2 cup quinoa, uncooked
2 tablespoons extra virgin olive oil
1 medium yellow onion, or red onion, chopped
4 garlic cloves, minced
1 medium green bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (15 ounce) cans Red Gold® Tomato Sauce
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes Green Chilies
1 (14.5 ounce) can Redpack® Diced Tomatoes
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
Salt and black pepper to taste
1 teaspoon sugar

Directions

Stove Top Directions:
  • In a small saucepan cook quinoa in the 1½ cups vegetable broth according to package directions. There will be extra vegetable broth which we will add to the chili later.
  • Heat oil in a large stockpot over medium-high heat. Add onions and cook until translucent. Add garlic and green pepper and cook for 3 to 4 minutes.
  • Add all the remaining ingredients minus the remaining vegetable broth and quinoa, stir to combine. Continue cooking until chili reaches a simmer, then reduce heat to medium-low and simmer for 10 minutes. Then add the remaining vegetable broth and quinoa and stir to combine. Taste and seasoning with more salt and pepper if needed.
  • For a thicker chili, use 1 cup of quinoa instead of ½ cup.
Slow Cooker Directions:
  • Add all ingredients to a slow cooker and stir thoroughly to combine. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until chili is cooked through. Taste the chili and season with additional salt and pepper if necessary.
  • Refrigerate in a sealed contain for up to 3 days or freeze for up to 3 months.

Nutrition

Calories: 140 | Fat: 2.0g | Trans Fats: 0g | Cholesterol: 0mg | Sodium: 880mg | Carbohydrate: 26g | Fiber: 7g | Protein: 7g | Vitamin A: 10% | Vitamin C: 15% | Calcium: 8% | Iron: 15%

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