Go Back

Quinoa Chili

A warm and nourishing bowl of Quinoa Chili filled with hearty beans, creamy quinoa, and a zesty tomato base, perfect for chilly weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinse before use
  • 2 cans black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 whole onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 4 cups vegetable broth

Method
 

Preparation
  1. Rinse the quinoa in cold water under a fine-mesh strainer to remove any bitter flavors.
  2. In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, roughly 3-4 minutes.
  3. Stir in the chili powder and cumin, allowing the spices to toast for about 30 seconds to release their flavors.
  4. Add the rinsed quinoa, black beans, kidney beans, corn, diced tomatoes, and vegetable broth to the pot. Stir to combine and season with salt and pepper to taste.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes or until the quinoa is cooked and fluffy.
  6. Give your chili a final stir, adjust seasoning if needed, and serve hot with your favorite toppings.

Notes

Substitutions for beans can include chickpeas or pinto beans. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Reheat on stovetop over low heat with a splash of vegetable broth if necessary.