Black Bean And Quinoa Chili - Gluten Free
Created by LindasBusyKitchen on January 9, 2014
- Servings: 9
- Prep Time: 25-30m
- Cook Time: 1h
- Recipe #11788
Ingredients
- 3 cans (15 ounce) low-sodium black beans (rinsed and drained)
- 1 cup dry quinoa (rinsed)
- 3 cups low-sodium vegetable stock
- 2 cups water
- 1 can (15.5 ounce) can hominy (rinsed and drained or or yellow sweet corn, rinsed, and drained)
- 1 can (14.5 ounce) diced tomatoes
- 1 tablespoon fresh cilantro, chopped
- 1 poblano pepper, finely diced
- 1 tablespoon garlic, minced
- 1 green pepper, chopped
- 1/2 whole medium onion, diced
- 1 cinnamon stick
- 2 to 3 tablespoons chili powder
- 1 teaspoons cumin powder
- 1 teaspoons onion powder
- 1/2 teaspoons ground pepper
- 1/2 teaspoons salt
- Green onions, diced, optional
- Avocado, sliced or chopped, optional
How to Make
-
Step 1: Place all ingredients, except green onions and avacado, in a large pot.
-
Step 2: Turn heat to med-high, and bring to a rolling boil.
-
Step 3: Cover, and let simmer on low for about 1 hour.
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Step 4: Serve with diced green onions and avocado.
Nutritional Facts
- Serving Size: 1 (370.5 g)
- Calories 329.1
- Total Fat - 3 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 278.1 mg
- Total Carbohydrate - 60.9 g
- Dietary Fiber - 14 g
- Sugars - 7.1 g
- Protein - 17.2 g
- Calcium - 121.2 mg
- Iron - 5.2 mg
- Vitamin C - 52.9 mg
- Thiamin - 0.6 mg