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Quick Mexicana Chili with Quinoa

Quick Mexicana Chili with Quinoa

Nutritional analysis per serving: calories 467, carbohydrates 79.8 g, fiber 19.2 g, protein 25.9 g, fat 6.2 g, cholesterol 0 mg, sodium 423 mg, calcium 176 mg.

Quick Mexicana Chili with Quinoa Recipe

Mexicana-5

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  • Yield: 8 Servings
  • Prep:
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  • Ready In:

Nutritional analysis per serving: calories 467, carbohydrates 79.8 g, fiber 19.2 g, protein 25.9 g, fat 6.2 g, cholesterol 0 mg, …

Ingredients

Instructions

  1. In a large soup pot, heat the olive oil on medium heat.
  2. Add the onions and garlic and cook until they begin to sweat. Add spices and continue to sauté for two more minutes. Add the tomato paste and sauté another minute. Deglaze with water or wine, and then add the quinoa. Sauté until quinoa is browned.
  3. Add green pepper and zucchini and sauté a few minutes until they begin to soften. Add beans with their liquid, water or stock, tomato sauce, and salt.
  4. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Garnish with lime juice and cilantro. Serve with Baked Corn Tortilla Strips.

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.