Fit Foodie Finds · by Lee Funke★ 5.0 (5)
Quinoa Chili with Roasted Red Peppers
NUTRITION · PER SERVING50M COOK
CAL 26%·PRO 46%
CARBS 90G70% OF CAL
18G FIBER7G ADDED16G INTRINSIC49G OTHER23G TOTAL SUGAR
FAT 10G18% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty quinoa and bean chili with roasted red peppers, jalapeño heat, and warm spices. It is nourishing, plant-based, and ideal for a satisfying dinner.
mainamericansoupbeans🫕 dutch oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 oz. jar roasted red peppers
- 2 tablespoons olive oil
- 1/2 large red onion (minced)
- 4 cloves garlic (minced)
- 1 medium red bell pepper (chopped into bite-sized pieces)
- 1 large jalapeño pepper (seeded and diced*)
- 1 cup uncooked quinoa
- 30 oz. canned great northern white beans (drained and rinsed)
- 15 oz. canned kidney beans (drained and rinsed)
- 28 oz. canned crushed tomatoes
- 2 cups vegetable broth
- 4 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons garlic powder
- 1.5 teaspoons sea salt (or more to taste)
- 2 tablespoons maple syrup
- 2 cups chopped kale (deboned and packed (optional))
At a glance
PER SERVING · TIME 50M
CAL 26%·PRO 46%
CARBS 90G70% OF CAL
18G FIBER7G ADDED16G INTRINSIC49G OTHER23G TOTAL SUGAR
FAT 10G18% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1321mg
- Total sugar
- 23g
- Added sugar
- 7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1325mg
- Calcium
- 210mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1321MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.