From comfort food to planning a potluck, chili hits the spot. Quinoa boosts the protein in this spicy vegetarian chili.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 yellow onion, chopped
4 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. chipotle chile pepper powder
2 cans (28 fl oz/796 mL each) diced tomatoes, undrained
1 can (19 fl oz/540 mL) no-salt-added black beans, rinsed
1 can (19 fl oz/540 mL) no-salt-added kidney beans, rinsed
2 red peppers, coarsely chopped
1 cup frozen corn
1 cup quinoa, rinsed
4 green onions, chopped
1/2 cup chopped fresh cilantro
1 cup Cracker Barrel Shredded Habanero Heat Cheese
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How do I make it ?
Heat oil in Dutch oven or large deep skillet on medium-high heat. Add yellow onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
Stir in seasonings; cook 1 min. Add tomatoes, beans, peppers, corn and quinoa; stir. Bring to boil; cover. Simmer on medium-low heat 25 min. or until quinoa is tender, stirring occasionally.
Remove from heat. Stir in green onions and cilantro. Serve topped with cheese.
Kraft Kitchen Tips!
Prepare chili as directed, except do not add the green onions, cilantro or cheese; cool completely. Place in freezer container; freeze up to 1 month. When ready to serve, thaw in refrigerator overnight. Reheat before serving. Stir in green onions and cilantro. Serve topped with cheese.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2.5 g
Cholesterol 10 mg
Sodium 560 mg
Carbohydrate 52 g
Fibre 15 g
Sugars 9 g
Protein 17 g
8 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.