Quinoa chili is hearty, healthy and full of flavor. Simmers on the stove top for a delicious, one pot meal!
I’ve sort of become obsessed with quinoa lately. I never cooked with it before and the few times I did I hated it. I thought the texture was off and there was no flavor. But, I am pretty sure I was just making the wrong quinoa recipes because the ones that I’ve made recently are so delicious, full of flavor and I love how healthy it is.
I posted this BLACK BEAN & CORN QUINOA SALAD last week and let’s just say that I have already made it twice since posting it. I came across this quinoa chili recipe on pinterest, while I was doing a search for all things quinoa, and I just knew that I had to try it.
It is vegetarian (as long as you use vegetable broth) so if you’re like me and don’t love meat then this is the chili for you. Just for the record, I am not a vegetarian I just don’t love meat and usually if I have a choice I will go for a meatless meal 🙂
You just need to saute some onion and garlic, add some easy canned ingredients, cooked quinoa and spices! Let it simmer for about 30 minutes and it’s ready. Don’t forget to garnish with sour cream, corn chips, avocado, shredded cheese and cilantro. I love to load mine up. If you prefer a ‘naked’ chili then just leave as is.
Have you been loving quinoa lately? If you have a quinoa recipe that you make all the time leave me a link in a comment below. I’d love to check it out.
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) petite diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups cooked quinoa
- 1 can (14.5 oz) chicken or vegetable broth
- 1 can (4 oz) diced green chiles
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1-2 tablespoons chili powder, depending on spice preference
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 1 teaspoon paprika
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon ground coriander
- Salt and freshly ground black pepper, to taste
- garnish: sour cream, shredded cheese, cilantro, corn chips, avocado
- Heat olive oil in a large enameled cast iron pot or a soup pot over medium-high heat. Once oil is hot add onion and saute until translucent, about 4 minutes. Add garlic and saute 1 minute longer.
- Add in remaining ingredients (except garnishes)and stir to combine. Bring mixture just to a boil, then reduce heat to a simmer (medium-low), cover pot and allow to simmer 30 minutes.
- Serve with garnishes of your choice.
To make quinoa follow package directions. I used 1 cup dry quinoa and 2 cups water (what package says). I had just a little bit leftover after using 2 cups for the chili.
If you want more heat then add some cayenne pepper or use a 7 oz can of diced green chiles.
The recipe as written (using only 1 tablespoon chili powder) has a bit of a zip to it. It's flavor spice with a slight kick. Once you put all the toppings on it, it's perfect. But, if you're worried and don't want any spice then reduce the paprika to 1/2 teaspoon and maybe only use 1/2 the can of green chiles.
I don't like the texture of diced green chiles so I blended mine up with the chicken broth in the blender and then added that liquid to the soup. You can do that if you prefer.
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recipe adapted from cooking classy