Smokin' Powerhouse Chili
By Barb M. and Jenny B. from Hopkins Public Schools, West Junior High, Hopkins, Minnesota.
Description
This vegetarian quinoa chili is “the bomb!”. As a main dish, it has a smokey blend of spices & some of Minnesota’s best harvest that will warm you up from the inside out on a cold winter’s day! This thoughtful blend of vegetables & legumes from our local Farmer Greg at Riverbend Farm, combined with the perfect protein of the ancient Aztec grain, quinoa, and complimented with just the right spices, offers the healthiest and tastiest chili you'll ever have. Our recipe stands apart because of its warm, rich flavors, and because it supplies a full serving of whole grains, orange vegetables, and legumes in one satisfying bowl! In fact, it is so low in fat that it pairs perfectly with a dollop of sour cream or your favorite cheese…served with a side of whole grain tortilla chips.
Nutrition Facts
Serving size: 1 cup
| Calories | 201 |
| From Fat | 8.4% |
| From Saturated Fat | .99% |
| From Sugar | 0% |
| Sodium | 358mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Vegetable Broth | 3/4 cup | 6-1/4 cup |
| Onion, Fresh Chopped | 1 cup/6 oz | 9 cups/3 lbs |
| Garlic, Fresh Chopped | 2 tsp | 1/3 cup + 1 tsp/1/4 lb |
| Carrots, Sliced or diced | 1 cup/6 oz | 11 cups/3 lbs |
| Sweet Potatoes, Diced | 1 cup/6 oz | 10 cups/3 lbs |
| Pepper, Red Sweet Diced | 2/3 cup/3 oz | 4-1/2 cups/1-1/2 lb |
| Pepper, Chipolte Minced | 2 tsp | 6 Tbsp + 2 tsp |
| Quinoa, Cooked | 2 cups | 15-1/2 cups |
| Tomatoes, Diced Canned in Juice | 2 cups | 15 cups |
| Tomato Sauce, Canned | 1 cup | 7-1/2 cups |
| Chili Powder | 2-1/2 tsp | 1/3 cup + 4 tsp |
| Ground Cumin | 2-1/2 tsp | 1/3 cup + 4 tsp |
| Cilantro, Chopped | 1/4 cup | 1-2/3 cup |
| Corn, Frozen | 1/4 lb/1/2 cup | 2 lbs/4-1/3 cup |
| Black Beans, Canned | 3/4 lb/1-3/4 cup | 6 lbs/15-1/2 cups |
Preparation
Heat half the stock and steam/sauté onions and garlic. Add carrots, peppers, hot peppers and water, and simmer for 10 minutes.
Cook quinoa with 2 parts water to 1 part dry quinoa.
1 lb dry = about 2-1/2 cups dry 1 # dry quinoa = 6.6 cups cooked
- Add other half of stock, quinoa, diced tomatoes, sauce, cilantro and spices. Allow to thicken and the flavors to blend.
4.Add beans, corn and sweet potatoes and allow to simmer again.
Serve with 8 oz ladle.
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