- prep: 25 min
- cook: 1 hr
- total: 1 hr 25 min
Summary
This vegetarian chili is so rich and delicious you won't miss the meat. The only thing you need now is a hunk of cornbread for dipping.
Ingredients
- 1 Pound Dried Pinto Beans*
- 1 Dried Ancho Chile Pepper
- 1 Dried Chipotle Chile Pepper
- 2 Dried Guajillo Chile Peppers
- 2 Tablespoons Olive Oil
- 1 Medium Red Onion (diced)
- 3 Cloves Garlic (minced)
- 1 Acorn Squash (peeled, seeded and diced)
- 2 Teaspoons Kosher Salt
- 2 Teaspoons Hot Paprika (could use smoked or sweet)
- 2 Teaspoons Ground Coriander
- 1½ Teaspoons Ground Cumin
- ¼ Teaspoon Freshly Ground Black Pepper
- 1 28 Ounce Can Fire Roasted Diced Tomatoes
- 8 Ounces of Quinoa (uncooked)
- 4 Cups Vegetable Stock
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 238 % Daily Value *
- Total Fat: 7 g 10.32%
- Saturated Fat: 1 g 4.49%
- Trans Fat: 0 g %
- Cholesterol: 1 mg 0.21%
- Sodium: 928 mg 38.68%
- Calcium: 57 mg 5.73%
- Potassium: 426 mg 12.18%
- Magnesium: 0 mg 0%
- Iron: 3 mg 17.24%
- Zinc: 0 mg 0%
- Total Carbohydrate: 36 g %
- Dietary Fiber: 7 g 26.83%
- Sugar: 2 g
- Protein: 8 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 21.8%
- Vitamin C 13.73%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq