Name: Black Bean and Quinoa Chili
Yield: 5
Ingredients: 5 cups cooked black beans or 3 (15 ounce) cans no-salt-added or low sodium black beans, drained; 24 ounces no-salt-added tomato puree or strained tomatoes; 1 yellow onion, finely chopped; 3 cloves garlic, minced; 2 ounces shiitake mushrooms, finely chopped; 2 ounces maitake mushrooms, finely chopped; 1 large red bell pepper, finely chopped; 1/2 mild green chile with seeds removed and finely chopped; 1 cup water; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon chili powder; 1/4 teaspoon cayenne pepper; 1 1/2 cups cooked quinoa

Serves

Ingredients

5 cups cooked black beans or 3 (15 ounce) cans no-salt-added or low sodium black beans, drained

24 ounces no-salt-added tomato puree or strained tomatoes

1 yellow onion, finely chopped

3 cloves garlic, minced

2 ounces shiitake mushrooms, finely chopped

2 ounces maitake mushrooms, finely chopped

1 large red bell pepper, finely chopped

1/2 mild green chile with seeds removed and finely chopped

1 cup water

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 1/2 cups cooked quinoa

Instructions

In a large pot, simmer black beans, tomato puree, onions, garlic, shiitake and maitake mushrooms, red bell pepper, chili pepper, water, paprika, cumin, chili powder and cayenne pepper for about 60 minutes or until all the vegetables are tender.

Add cooked quinoa and simmer for an additional 15 minutes.

Nutrition Facts

Calories 384, Protein 22 g, Carbohydrates 73 g, Sugars 10 g, Total Fat 2.9 g, Saturated Fat 0.3 g, Cholesterol 0 mg, Sodium 60 mg, Fiber 21.6 g, Beta-Carotene 1174 ug, Vitamin C 59 mg, Calcium 101 mg, Iron 7.8 mg, Folate 318 ug, Magnesium 203 mg, Potassium 1541 mg, Zinc 3.5 mg, Selenium 6.1 ug

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Black Bean and Quinoa Chili