Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

My husband said this is the best chili yet! Plus it is so easy to make! To serve, put a small amount of pasta in a bowl and spoon in chili with quinoa. Add a dollop of sour cream (vegan or regular) and a sprinkle of chives for garnish. Enjoy!

Recipe Summary

cook:
1 hr 5 mins
total:
1 hr 25 mins
prep:
20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

This is enough to serve 8 people and still have some left to freeze. My family loves this!

Sugar substitute (such as Splenda(R)) can be used in place of white sugar.

Nutrition Facts

198 calories; protein 9.8g; carbohydrates 39.1g; fat 2.4g; cholesterol 0.2mg; sodium 1295mg. Full Nutrition
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