Black Bean & Quinoa Chili (Meatless)

Dano74
Dano74 Posts: 503 Member
in Recipes
With Fall here (at least in the North American hemisphere) chili can be kind of fun.... and the leftovers. Oh, the leftovers.

Meatless chili is obviously higher in carbs but they're fibrous and protein rich and... macros. Recipe might be a little ingredient intensive but hey... flavor and all that.

What You Need

1 cup uncooked quinoa
2 cups water

*******

1 tablespoon Olive Oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can diced tomatoes
2 (19 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 teaspoon dried oregano
Salt and ground black pepper to taste
1/4 cup chopped fresh cilantro

OPTIONAL SPICER-UPPERS:
1 jalapeno pepper, seeded and minced
1 tablespoon minced chipotle peppers in adobo sauce

Moderately Easy Prep:

Quinoa:
If you don't already have quinoa made.... Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.

Chili:
Meanwhile, heat the olive oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

After 20 minutes, stir in the reserved quinoa. Remove from the heat, and stir in the cilantro to dish out a 1 cup serving. Add a salad and nosh on.

The (Macronutrient) Breakdown:

Calories: 233
Fat: 3.5g
Carbs: 42g
Protein: 12g

*Thanks to Allrecipes.com and Shauna for the tastiness.

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