Chickpea and Quinoa Chili Bowl
A hearty and protein-packed chickpea and quinoa chili that's bursting with flavor and perfect for a satisfying meal.
10 min
Prep
30 min
Cook
4
Serves
380
Calories
Macros · per serving
32g protein
60g carbs
10g fat
Ingredients
For 4 servings
- 2 cans chickpeas
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 onion
- 1 red bell pepper
- 3 cloves garlic
- 2 cans canned diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup cilantro
- 1 lime
Instructions
- 1
Rinse and drain the chickpeas; set aside.
- 2
Rinse the quinoa under cold water; set aside.
- 3
Chop the onion and red bell pepper; mince the garlic.
- 4
Heat olive oil in a large pot over medium heat.
- 5
Add the chopped onion and red bell pepper to the pot and sauté for 5 minutes until soft.
- 6
Add the minced garlic and cook for an additional 1 minute until fragrant.
- 7
Stir in the chili powder, cumin, paprika, salt, and black pepper.
- 8
Add the canned diced tomatoes, vegetable broth, and quinoa; bring to a boil.
- 9
Reduce heat to low, cover, and simmer for 15 minutes.
- 10
Add the chickpeas to the pot and simmer for another 5 minutes until heated through.
- 11
Finely chop the cilantro and juice the lime.
- 12
Stir in the chopped cilantro and lime juice before serving.
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