Serves: 6 | Prep Time: 10 minutes | Cook Time: 30 minutes
Chili with Fresh Corn & Red Quinoa



Heat oil in a medium soup pot and sauté the onions for 3 to 5 minutes. Add all remaining ingredients except the sea salt, shoyu, and parsley. Mix, cover and bring to a boil. Simmer on medium low for 20 minutes. Add the sea salt and shoyu. Cover and simmer another 10 minutes. Serve garnished with parsley.

Nutritional Information

Per serving - 265 calories, 6 g fat (18% calories from fat), 12 g protein, 44 g carbohydrate, 11 g fiber, 0 mg cholesterol, 419 mg sodium

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