Vegetarian Quinoa Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fast and flavorful vegetarian chili built on quinoa, black beans, and pinto beans with tomatoes, corn, and Cajun spices. It's hearty and satisfying with leftovers that taste even better the next day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 8- 2 cups diced yellow onion
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 4 cloves garlic (minced)
- 1 TBSP avocado oil (or olive oil)
- 28 oz canned crushed tomatoes
- 1 cup corn ((fresh or frozen))
- 15 oz can spicy chili beans with sauce
- 15 oz can black beans ((drained and rinsed))
- 2 TBSP chili powder
- 1 TBSP cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika (plus extra to taste)
- salt and pepper to taste
- 1 cup dry quinoa ((red, white, or a mix of both))
- 1.5 cups water or veggie broth
- diced jalapenos or cayenne pepper for a kick
- veggie broth or tomato sauce to adjust chili thickness
- extra can of chili beans
- all the toppings your heart desires
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 940mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 855mg
- Calcium
- 113mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 940MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.