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Vegetarian Quinoa Chili

This vegetarian quinoa chili doesn't need meat or an oven! Instead, it just needs a lot of vegetables and a little bit of spice all in a Ziploc Endurables® Medium Container. Put it in the microwave, and there you go!

Cook time

34 min

Prep time

10 min


tbsp olive oil
2 tbsp chopped onions
1 garlic clove, minced
2 tsp chili powder
¼ tsp chipotle powder
1 cup diced butternut squash
1 cup quartered zucchini slices
2 cups vegetable stock
1 cup undrained canned petite diced tomatoes
3 tbsp white quinoa, rinsed

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Ziploc Endurables® Medium Container

Meal prep is easier than ever with the Ziploc Endurables® Medium Container. Capable of holding up to 4 cups of food or liquids, it makes storing leftovers a snap. Even better, the durable, platinum silicone design is built to go directly from the freezer to the oven to the table — and can be reused again and again. 

Ziploc Endurables®Over 100 uses!

Front of Ziploc Endurables medium container packaging.
Pour oil into the Endurables® Container. Add onions, garlic and seasonings. With zipper open, place on microwave-safe dish and microwave on HIGH 1 min.
Add butternut squash and zucchini to Endurables® Container; stir to coat vegetables with seasoning. With zipper open, microwave on HIGH 3 min.
Add remaining ingredients to Endurables® Container. With zipper open, microwave on HIGH 12 to 15 min. or until quinoa starts to pop. Use Cool Grab Tabs to carefully remove chili from the microwave.
Let the quinoa chili stand 10 mins, or until all quinoa has popped open. Stir before serving.

Tips & Hints

Want some heat? Cook 1 tsp. minced fresh jalapeño peppers along with the onions and seasonings.

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