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Protein-Packed Chili

Get ready to fuel up with this Protein-Packed Chili that's both hearty and delicious! Perfect for those chilly nights, this dish is sure to satisfy your taste buds and keep you energized.

Tasty Team
97% would make again
Total Time

50 minutes

50 min

Prep Time

15 minutes

15 min

Cook Time

35 minutes

35 min

Total Time

50 minutes

50 min

Prep Time

15 minutes

15 min

Cook Time

35 minutes

35 min

Ingredients

for 8 servings

  • 1 tablespoon oil
  • 8 cloves garlic, minced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, chopped, seeded
  • 1 teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste
  • 1 tablespoon cayenne pepper
  • 4 tablespoons chili powder
  • 1 tablespoon cumin
  • 4 tomatoes, cubed
  • 28 oz crushed tomato (795 g), 1 can
  • 4 cups vegetable broth (960 mL)
  • 2 cups water (480 mL)
  • 1 ½ cups quinoa (255 g), rinsed
  • 1 cup red kidney bean (175 g), drained
  • 1 cup pinto bean (175 g), drained
  • 1 cup black beans (170 g), drained
  • 1 cup corn (175 g), fresh or frozen
  • 1 tablespoon lime juice
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh cilantro
  • avocado, for garnish

Nutrition Info

  • Calories 189
  • Fat 3g
  • Carbs 37g
  • Fiber 7g
  • Sugar 7g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
  2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
  3. Cover and reduce to a simmer for 25-30 minutes.
  4. Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
  5. Allow to cool 2 minutes. Serve topped with avocado and cilantro.
  6. Enjoy!
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