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Soups/stews

Chipotle-Quinoa Chili

This player is created by Blackwell Team for testing.
video by: kraft
This better-for-you chili gets its Healthy Living creds from quinoa, beans and veggies—and it gets a little heat from chipotle chile pepper powder.
time
prep:
20 min
total:
45 min
servings
total:
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

Make It

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.

Kraft Kitchens Tips

Make Ahead
Prepare chili as directed, except do not add the green onions, cilantro or cheese; cool completely. Place in freezer container; freeze up to 1 month. When ready to serve, thaw in refrigerator overnight. Reheat before serving. Stir in green onions and cilantro. Serve topped with cheese.
K:62956v1:153630

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