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February 6, 2019

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Roasted Red Pepper Quinoa Chili

September 8, 2017




15 mins



45 mins



1 hour


Yield: 6-8




1 cup quinoa, uncooked

2 cups water

1 12 oz. jar roasted red peppers, pureed

1 red pepper, chopped into bite-sized pieces

1/2 large red onion, finely diced

1 serrano pepper, finely diced

1 tablespoon minced garlic

1 28 oz. can crushed tomatoes

1 15 oz. can northern white beans, drained

1 15 oz. can kidney beans, drained

3-4 tablespoons chili powder

1/2 teaspoon sea salt

1 teaspoon cumin

2 teaspoons garlic powder

2 tablespoons maple syrup




Place quinoa and water in a large pot and turn to high heat. Bring to a boil.


While the quinoa is heating up, prep roasted red peppers. Place entire jar (including liquid) into a food processor and process on high for about a minute or until pureed. Set aside.


Once the quinoa is boiling, reduce to medium heat and add the rest of the ingredients. Cover and let boil for about 15 minutes.


Then, turn down to low and let simmer, covered, for an additional 15 minutes.


Serve with plain Greek yogurt, diced red onion, green onion, and tortilla chips!



When reheating, add a splash of water to loosen things up again!




Serving Size: 1/6 of recipe Calories: 295 Sugar: 15 Fat: 2 Carbohydrates: 56 Fiber: 12 Protein



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