While it’s chilly outside, make some chili inside! Instead of a classic meat chili harboring fat that fights your resolution, try something new. Quinoa and white bean chili will get the taste buds dancing. Chipotle pepper has quickly become my new favorite thing. The smoky robust pepper adds a meaty quality so you can skip the fat and the meat. The white beans will keep you going through an evening workout and you’ll be hitting your fitness goals by eating clean.
Serves: 6 Makes: 12 cups Hands-on time: 15 minutes Total time: 30 minutes
• 1/2 cup uncooked quinoa
• 1 large red bell pepper, chopped (2 cups)
• 1 large green bell pepper, chopped (2 cups)
• 1 tsp ground chipotle pepper
• 2 15-oz BPA-free cans white beans or 3 cups cooked white beans, drained and rinsed
• 4 large fresh tomatoes, chopped with juices (4 cups)
• 2 tsp ground cumin
• 1 tsp dried oregano
• 6 oz fresh spinach, chopped (4 cups)
In a 4-qt pot, combine quinoa and 4 cups water and place over high heat. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 15 minutes.
Add bell peppers, chipotle, beans, tomatoes, cumin and oregano to pot with quinoa. Bring to a simmer and cook, uncovered, for about 10 minutes.
When chili is appealingly thick and quinoa is throwing off its tiny white haloes, stir in spinach and cook for 1 more minute, until just wilted. Serve hot.
Nutrients per 2-cup serving: Calories: 300, Total Fat: 3.5 g, Sat. Fat: 0 g, Carbs: 54 g, Fiber: 15 g, Sugars: 8 g, Protein: 15 g, Sodium: 148 mg, Cholesterol: 0 mg