![](https://cdn.statically.io/img/www.allrecipes.com/thmb/fn2eQ0H_5BkM8z1rO5SrJTRGfko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4600851-23e80662268e4806918e05c7a2730814.jpg)
Ingredients
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1 tablespoon olive oil
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1 onion, chopped
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3 carrots, chopped
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1 red bell pepper, chopped
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1 jalapeno pepper, seeded and chopped
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4 cloves garlic, chopped
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2 (28 ounce) cans tomatoes
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2 (15 ounce) cans black beans
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2 (15 ounce) cans chickpeas
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1 cup quinoa
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2 teaspoons garlic salt
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2 teaspoons chili powder
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1 teaspoon ground cumin
Directions
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Heat olive oil in a large saucepan over medium heat. Add onion, carrots, red bell pepper, and jalapeno pepper. Cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, black beans, chickpeas, quinoa, garlic salt, chili powder, and cumin. Reduce heat to low and cook until quinoa is tender and chili is heated through, 30 minutes to 1 hour.
Nutrition Facts (per serving)
340 | Calories |
5g | Fat |
62g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 340 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 3% |
Sodium 1380mg | 60% |
Total Carbohydrate 62g | 23% |
Dietary Fiber 16g | 56% |
Total Sugars 8g | |
Protein 15g | 31% |
Vitamin C 48mg | 53% |
Calcium 155mg | 12% |
Iron 6mg | 36% |
Potassium 1125mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.