RECIPE TAGS:

From comfort food to planning a potluck, chili hits the spot. Quinoa boosts the protein in this spicy vegetarian chili.

  • PREP: 0 hr(s). 20 min / Total: 0 hr(s). 45 min
  • PHOTOS: 1 Add your photo
  • Servings: 8 servings, 1-1/2 cups (375 mL) each

What you need

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Make It

  • Heat oil in Dutch oven or large deep skillet on medium-high heat. Add yellow onions and garlic; cook and stir 5 min. or until onions are crisp-tender.

  • Stir in seasonings; cook 1 min. Add tomatoes, beans, peppers, corn and quinoa; stir. 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.

Kraft Kitchen Tips

  • MAKE AHEAD

    Prepare chili as directed, except do not add the green onions, cilantro or cheese; cool completely. Place in freezer container; freeze up to 1 month. When ready to serve, thaw in refrigerator overnight. Reheat before serving. Stir in green onions and cilantro. Serve topped with cheese.

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Servings

8 servings, 1-1/2 cups (375 mL) each

healthyLiving

  • Healthy Living

Diabetes Center

Diabetes Center

This delicious meatless chili can be part of a healthy eating plan. As a bonus, the black beans and kidney beans team up to provide a very high source of fibre per serving.

Nutrition Info

Serving Size 1-1/2 cups (375 mL)

AMOUNT PER SERVING
Calories340
Calories From Fat63
Total Fat 7g
Saturated Fat 2.5g
Cholesterol 10mg
Sodium 560mg
Total Carbohydrates 52g
Dietary Fiber 15g
Sugars 9g
Protein 17g
Vitamin A30%
Vitamin C120%
Calcium20%
Iron35%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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