Don’t worry meat lovers, I haven’t become vegetarian. I know this is the second vegetarian main dish I’ve posted in a row. I just had a lot of quinoa sitting around and I like to use it in vegetarian meals. But, even if you are a meat lover, I would highly recommend trying this chili. You won’t even miss the beef.
If you’ve tried the Quinoa, Black Bean and Corn Tacos I have posted then this recipe will be very familiar to you. I adapted that recipe to make a chili recipe. My family has loved those tacos so I decided to make it into a chili. This is going to become one of those recipes I frequently make, especially during the upcoming chilly fall and winter months.
If you’d like to you can also add in a diced red or green bell pepper while sauting the onion. I just didn’t have one on hand at the time and didn’t feel like making an extra trip to the store for one. So, if you like bell peppers in your chili, I’d definitely toss one in. You could also omit the corn if you’d prefer it without. This can even be made vegan if you simply leave off the cheese and sour cream topping. Enjoy!
- 2 cups cooked quinoa
- 1 Tbsp extra virgin olive oil
- 1 large yellow onion, diced (1 3/4 cup)
- 4 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
- 1 (7 oz) can diced green chiles
- 2 1/2 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp cocoa powder
- 1 1/2 tsp paprika
- 1/2 tsp granulated sugar
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper, or to taste (optional)
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups fresh or frozen corn
- 1/2 cup cilantro, chopped
- Juice of 1 lime
- Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
- Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).
- Recipe Source: Cooking Classy