Smokin’ Powerhouse Chili

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

1 cup chili and ¼ cup quinoa provides:

  • Legume as Meat Alternate: ½ oz equivalent meat alternate, 1 cup vegetable, and ½ oz equivalent grains.
    OR
    Legume as Vegetable: 1 ⅛ cup vegetable and ½ oz equivalent grains.
    Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.

Ingredients

Smokin’ Powerhouse Chili

⅔ cup  Quinoa, dry
1 cup  Fresh onion, peeled, diced
2 tsp  Fresh garlic, minced
¾ cup  Low-sodium vegetable stock
1 ¼ cups  Fresh carrots, peeled, diced ½
½ cup  Fresh red bell peppers, seeded, diced
½ tsp  Ground chipotle pepper (optional)
1 cup  Fresh sweet potatoes, peeled, diced ½
1 ¾ cups  Canned low-sodium diced tomatoes
1 cup  Canned low-sodium tomato sauce
¼ cup  Fresh cilantro, chopped
2 ½ tsp  Chili powder
2 ½ tsp  Ground cumin
¼ tsp  Salt
2 cups  Canned low-sodium black beans, drained, rinsed
½ cup  Frozen corn

Smokin’ Powerhouse Chili Directions

  1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 1⅓ cups water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer uncovered until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork and set aside. A rice cooker may be used with the same quantity of quinoa and water.
  2. In a large pot coated with nonstick cooking spray, cook onions and garlic over low-medium heat for 2 minutes. Add half of the vegetable stock and bring to a boil.
  3. Add carrots, red bell pepper, and optional ground chipotle pepper. Cook uncovered over medium heat for 10 minutes.
  4. Steam sweet potatoes in a steam basket over high heat. Cover and steam for 15 minutes or until fork-tender.
  5. Add remaining vegetable stock to pot along with diced tomatoes, tomato sauce, cilantro, chili powder, cumin, and salt. Cook uncovered over medium heat, stirring occasionally, allowing mixture t  thicken and flavors to blend for about 15 minutes.
  6. Add black beans, corn, and steamed sweet potatoes. Cover and continue cooking over low heat for 10-15 minutes.
  7. Serve ¼ cup quinoa with 1 cup chili. Serve hot. May serve brown rice in place of quinoa.

Notes

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).

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