Vegan Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili packed with quinoa, two kinds of beans, and vegetables, seasoned with warm Mediterranean spices and finished with fresh herbs and lime. Nourishing and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/2 cup quinoa ((uncooked; you don't have to rinse it))
- 1 cup water
- 2 tablespoons extra virgin olive oil, (plus more for drizzling)
- 1 small yellow onion, (chopped)
- 5 garlic cloves, (minced)
- 2 carrots, (peeled and chopped)
- 1 small green bell pepper (chopped)
- 1 (16oz) can chopped tomatoes with their juice
- 4 cups low-sodium vegetable broth
- 1 (15oz) can black beans, drained and rinsed
- 1 (15oz) can kidney beans, drained and rinsed
- 1/2 cup chopped cilantro
- 1/4 cup chopped parsley
- 1 large lime, (juiced)
- 1 jalapeno, (sliced (optional))
- 2 1/2 teaspoons chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- Kosher salt ((to taste))
- Black pepper ((to taste))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 967mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 817mg
- Calcium
- 194mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 967MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.