For a vegetarian chili that's as satisfying as the beef variety, add protein-packed quinoa and black beans.
ingredients
1/2 cup chopped onion
2 tablespoons olive oil
3 - 4 cloves garlic, minced
2 15 ounce cans black beans, rinsed and drained
2 cups peeled and cubed sweet potato
2 cups chopped zucchini
3 1/2 cups water
2 cups vegetable broth
1 6 ounce can tomato paste
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1 cup quinoa, rinsed and drained
Salt
Ground black pepper
Plain Greek yogurt and/or snipped fresh cilantro (optional)
directions
In a 5- to 6-quart Dutch oven, cook onions in hot oil until tender, stirring occasionally. Add the garlic and cook for 2 minutes. Stir in the beans, sweet potato, zucchini, the water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in the quinoa. Return to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until quinoa and potatoes are tender. Season to taste with salt and pepper. If you like, top each serving with Greek yogurt and/or cilantro.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 248, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 44, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 6, pro. (g) 11, vit. A (IU) 4257.68, vit. C (mg) 12.24, Thiamin (mg) 0.14, Riboflavin (mg) 0.16, Niacin (mg) 1.39, Pyridoxine (Vit. B6) (mg) 0.3, Folate (µg) 54.94, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 808, Potassium (mg) 555, calcium (mg) 89, iron (mg) 4.42, Percent Daily Values are based on a 2,000 calorie diet