quick vegetarian chilly with quinoa, beans and peppers

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Name: Vegetarian Quinoa Chilli
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 28 ounces Tomatoes stewed and diced; 19 ounces Kidney beans; 12 ounces Corn; 1 cup quinoa dry; 1 each spanish onion diced; 1 each Green pepper diced; 1 each Jalapeno Pepper sliced; 4 cloves Garlic minced; 1/4 cup chilli powder; 1 tablespoon cayenne pepper sauce; 1 teaspoon Dried basil; 1 tablespoon Vegetable oil; 1 tablespoon Water

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INGREDIENTS

28 ounces Tomatoes ; stewed and diced
19 ounces Kidney beans
12 ounces Corn
1 cup quinoa ; dry
1 each spanish onion ; diced
1 each Green pepper ; diced
1 each Jalapeno Pepper ; sliced
4 cloves Garlic ; minced
1/4 cup chilli powder
1 tablespoon cayenne pepper sauce
1 teaspoon Dried basil
1 tablespoon Vegetable oil
1 tablespoon Water

Servings

INSTRUCTIONS

In a large pot cook one large diced Spanish onion in a tablespoon of vegetable oil and a tablespoon of water with medium-high heat until semi translucent (about five minutes). Add jalapeño (more than one if you like it hot) and garlic and cook for another 2-3 minutes. Add remaining ingredients except quinoa and bring to a boil (if not soupy, add one cup of water). Add quinoa and simmer covered for twenty minutes, stirring occasionally.

NOTES

for a milder chilly, remove the seeds from the jalapeño pepper

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Nutrition

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Serving Size: 1 Serving (265g)
Recipe Makes: 8 Servings

Calories: 246
Calories from Fat: 43 (17%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 299mg		10 %
Potassium 788.9mg		21 %
Total Carbohydrate 43.7g		13 %
	Dietary Fiber 9.6g	38 %
	Sugars, other 34.1g
Protein 10.6g		15 %
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.

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Calories per serving: 246

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