Ingredients
10
10 servings
- •1 large onion, chopped
- •2 large cloves garlic, minced
- •2 (28 ounce) cans tomatoes, undrained
- •1 (28 ounce) can tomato sauce (such as Dei Fratelli®)
- •1 (15 ounce) can chili beans, drained and rinsed
- •1 (15 ounce) can kidney beans, drained and rinsed
- •3 tablespoons chili powder (such as Mexene®)
- •1 ¾ teaspoons ground cumin
- •1 ½ teaspoons salt, or to taste
- •1 teaspoon white sugar
- •4 cups water, divided
- •1 cup quinoa
Instructions
- Saute onion and garlic in a stockpot over medium-high heat until softened, 5 to 10 minutes. Add canned tomatoes, tomato sauce, chili beans, kidney beans, chili powder, cumin, salt, and sugar; pour in 2 cups water and simmer until flavors blend, about 1 hour.
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir quinoa into chili.
Nutritional Facts
Per 10 servings
- Calories: 198
- Carbohydrate: 39g
- Fat: 2g
- Fiber: 10g
- Protein: 10g
- Sugar: 9g
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