Quinoa Red Bean Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty chili built on quinoa and kidney beans with bell pepper, onion, and warm spices including cumin and cinnamon. Protein-rich and satisfying with layers of savory and subtle heat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon oil
- 1/2 cup diced onion
- 1 medium green bell pepper (cored, seeded and diced)
- 2 cloves garlic (finely minced, or 1/2 teaspoon garlic powder)
- 2 teaspoons chili powder (see note)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt (I use coarse, kosher salt)
- 1/4 teaspoon cinnamon
- Pinch of cayenne pepper (plus more for heat, if desired)
- 1 cup quinoa (rinsed and drained)
- 3 cans (15-ounces each) red kidney beans (rinsed and drained (see note))
- 3 to 4 cups chicken or vegetable broth (use the lesser amount for a thicker chili)
- 3 cans (8-ounces each) tomato sauce
- 1 1/2 cups frozen corn kernels
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 10m
- Cook
- 5m
- Sodium
- 1400mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 854mg
- Calcium
- 130mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 70M
- SODIUM
- 1400MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.