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12 servings, 1 cup each
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This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.
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.
The quinoa and beans team up to flavor this delicious meatless low-sodium chili. And as a bonus, this hearty chili is also low in both fat and calories, and a good source of vitamin C from the tomatoes and peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Wow! really suprised how good this turned out. I added lean ground turkey to it and some jalapeno's just to give it a kick. As soon as it's gone, I'm ****** another pot!
I was a little concerned about the 2 28 oz. cans of tomatoes, but the meal was quite good. I added a tsp. sugar to cut the acid of the tomatoes, but otherwise no changes. This is not real spicy, you could add jalapenos to up that. This makes a great lunch for those watching their waistlines, I have eaten for lunch the last two days and lost a pound.