Black Bean and Quinoa Chili Bowl.

Black Bean and Quinoa Chili Bowl

This recipe merges the delicious wonders of a burrito bowl with the savory thickness of warm chili. This ultra-healthy hybrid is perfect on a chilly day or when you’re pressed for time and crave a satisfying supper.
Our vegetarian Black Bean and Quinoa Chili Bowl pairs juicy fire-roasted tomatoes and flavorful corn kernels with warm, hearty black beans. Quinoa adds nutty texture and a host of health benefits thanks to its status as a nutritional powerhouse.

Yields: 6 servings:
Serving Size: 1 1/2 cup
Calories: 281
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 258mg
Carbohydrates: 46g
Fiber: 10g  
Sugars: 5g
Protein: 14g

          1 (15-ounce) can black beans, drained and rinsed
          1 clove garlic, minced
          1/2 cup chopped onions
          1 tablespoon chili powder
          1 teaspoon ground cumin
          1 cup uncooked quinoa (any variety), well rinsed
          1-1/2 cups corn kernels, frozen, from the cob, or drained from the can
          1 red bell pepper, stemmed, seeded, and diced
          1 (14.5 ounce) can diced fire-roasted tomatoes (BPA-free can)
      3 cups low sodium chicken or vegetable broth (add more for a thinner soup)
          1 tablespoon extra virgin olive oil
          1/2 teaspoon kosher or sea salt
          1/8 teaspoon cayenne pepper

1. Sauté onion and bell pepper in skillet with olive oil over medium heat for about 5 minutes, until the onion is softened and translucent.
2. Add minced garlic. Cook for an additional 30 seconds, until golden and fragrant.
3. Stir in stock, diced tomatoes with juice, quinoa, salt, chili powder, cumin, and cayenne pepper.

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