Here is another recipe I’ve already shared (I’ve redone a few in the last few months, to update photos), so if you missed it you’ve got to try it! This Quinoa Chili is one of my favorite recipes! This vegetarian chili is seriously do good that you won’t miss the beef and you’ll fall in love with one bite. I’ve made this recipe again and again so you know this is one you’ve got to try. I originally shared this recipe three years ago in July of 2013.
I love that it’s packed with nutritious ingredients and it’s something I can feel great about eating and feeding my family. It’s hearty, healthy and totally satisfying. Who says comfort food can’t be healthy? Yes, I maybe load the cheese on my serving and many would argue that cheese isn’t healthy but we need a little something added to it and I’m just crazy about cheese. It would be like toast without butter to me though, chili and cheese just go together. But if you are wanting to keep it vegan or dairy free it would still be good without the cheese, this chili just has the perfect flavor!
I love that this is so easy to make and it most of the ingredients it calls for are things I always keep on hand, yet another reason it has become a go-to recipe in our dinner rotation. Plus, chili is one of my favorite foods (oddly enough, I know that may seem strange but there’s something about chili that just speaks to me), so I like to make several different variations of it since I make it so often.
The original inspiration for this Quinoa Chili recipe were these Quinoa Tacos I shared long ago, so if you haven’t tried those either be sure to try them too (maybe someday I’ll get around to updating those photos too).
- 2 cups cooked quinoa (from 2/3 cup dry)
- 1 Tbsp 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 (14.5 oz) can vegetable broth
- 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
- 1/8 tsp cayenne pepper, more or less to taste
- 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
- 1/4 cup chopped cilantro
- 1 Tbsp lime juice
- Shredded cheddar cheese, diced avocado, sour cream, tortilla chips
- Heat olive oil in a large enameled cast iron 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 diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, 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 kidney beans, black beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados and tortilla chips).
- Recipe Source: Cooking Classy