- Chili freezes very well.- Optional Toppings: avocado, green onions, low-fat shredded cheese, sour cream/Greek yogurt, or hot sauce.
CALORIES (per 1/8 recipe) 280kcal; FAT 4.5g; CHOL 0mg; SODIUM 570mg; CARB 48g; FIBER 8g; PROTEIN 11g; VIT A 25%; VIT C 25%; CALC 10%; IRON 15%
- Chop onion, green bell pepper, garlic, and cilantro.- Cut corn from cob (about 1 1/2 cups).
1. In a medium saucepan bring 2 cups vegetable stockto a boil. Add quinoa; reduce heat to medium. Simmer12-15 minutes or until water has been absorbed. Coverand set aside.2. Meanwhile, preheat large stock pot on medium-high2-3 minutes. Place oil in pot; add onions, peppers, corn, and garlic. Cook and stir 4-5 minutes or until tender and lightly browned.3. Reduce heat to medium-low; stir in beans, tomatoes, tomato sauce, remaining 1 cup stock, chili seasoning, and quinoa. Simmer 20 minutes; stir in cilantro. Serve with a wedge of lime.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (100g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 46 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 14.5mg||0 %|
|Potassium 310.2mg||8 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 40.5g|
|Protein 7.5g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 252
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!