Protein-Packed Chili
featured in 5 Healthy & Hearty Fall Soups
Get ready to fuel up with this Protein-Packed Chili that's both hearty and delicious! Perfect for those chilly nights, this dish is sure to satisfy your taste buds and keep you energized.
Tasty Team
August 15, 2023
97% would make again
Inspired by cooksillustrated.com
Ingredients
for 8 servings
- 1 tablespoon oil
- 8 cloves garlic, minced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, chopped, seeded
- 1 teaspoon salt, to taste
- ¼ teaspoon pepper, to taste
- 1 tablespoon cayenne pepper
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 4 tomatoes, cubed
- 28 oz crushed tomato (795 g), 1 can
- 4 cups vegetable broth (960 mL)
- 2 cups water (480 mL)
- 1 ½ cups quinoa (255 g), rinsed
- 1 cup red kidney bean (175 g), drained
- 1 cup pinto bean (175 g), drained
- 1 cup black beans (170 g), drained
- 1 cup corn (175 g), fresh or frozen
- 1 tablespoon lime juice
- 1 teaspoon dried oregano
- 1 tablespoon fresh cilantro
- avocado, for garnish
Nutrition Info
- Calories 217
- Fat 4g
- Carbs 40g
- Fiber 8g
- Sugar 8g
- Protein 10g
Estimated values based on one serving size.
Preparation
- In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
- Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
- Cover and reduce to a simmer for 25-30 minutes.
- Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
- Allow to cool 2 minutes. Serve topped with avocado and cilantro.
- Enjoy!
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Inspired by cooksillustrated.com