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Quinoa Chili

This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course , Soup
Cuisine: American , Vegetarian

Ingredients

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 onion diced
  • 2 14.5-ounce cans diced tomatoes
  • 1 15-ounce can tomato sauce
  • 1 4.5-ounce can diced green chiles
  • 1 ½ tablespoons chili powder or more, to taste
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons paprika
  • ½ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper to taste
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 ½ cups corn kernels frozen, canned or roasted
  • 3 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime optional
  • 1 avocado halved, seeded, peeled and diced

Instructions

    Cup of Yum
  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
  4. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
  5. Serve immediately with avocado, if desired.