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Chipotle-Quinoa Chili 

Warm up with this better-for-you chili made with quinoa, beans and veggies—plus a little heat from chipotle chile pepper powder. The quinoa and beans make this a nutritious, meatless weeknight dish.
prep time
20 min
45 min
8 servings, 1-1/2 cups each

what you need

  • 1 Tbsp. oil
  • 1  yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 tsp. chipotle chile pepper powder
  • 2 cans (28 oz. each) diced tomatoes, undrained
  • 1 can (15 oz.) no-salt-added black beans, rinsed
  • 1 can (15.5 oz.) no-salt-added red kidney beans, rinsed
  • 2  red peppers, coarsely chopped
  • 1 cup frozen corn
  • 1 cup quinoa, rinsed
  • 4  green onions, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

  • HEAT oil in Dutch oven or large deep skillet on medium-high heat. Add yellow onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
  • STIR in seasonings; cook 1 min. Add tomatoes, beans, peppers, corn and quinoa; stir. Bring to boil; cover. Simmer on medium-low heat 25 min. or until quinoa is tender, stirring occasionally.
  • REMOVE from heat. Stir in green onions and cilantro. Serve topped with cheese.

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