Quinoa Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
38 mins
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Total Time
48 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Quinoa Chili
Description
Quinoa Chili starts by sauteing diced yellow onion and garlic in olive oil to build a savory base. Then diced tomatoes, tomato sauce, cooked quinoa, and vegetable broth join the pot along with green chiles and a mix of chili powder, cumin, cocoa powder, paprika, coriander, and a touch of sugar and cayenne pepper. This combination balances smoky, slightly sweet, and mildly spicy notes.
The chili simmers covered, allowing the flavors to meld and the quinoa to absorb the seasonings. Addition of kidney beans, black beans, corn, cilantro, and lime juice near the end adds textural contrast and fresh, tangy brightness. Served warm, it pairs well with toppings like shredded cheddar, diced avocado, sour cream, and crunchy tortilla chips, offering creamy and crispy complementing elements.
This dish fits well as a filling main course on cooler days when a complex yet plant-based chili is desired, providing both protein and vegetables in a satisfying way.
Ingredients
- 2 cups quinoa from 2/3 cup dry, cooked
- 1 Tbsp olive oil
- 1 yellow onion diced (1 3/4 cup, large
- 4 cloves garlic , minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce canned
- 1 (14.5 oz) can vegetable broth low-sodium
- 1 (7 oz) can diced green chiles
- 2 1/2 Tbsp chili powder
- 2 tsp cumin ground
- 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 to taste, freshly ground
- black pepper to taste, freshly ground
- 2 (15 oz) cans kidney bean drained and rinsed (I used one dark red, one light red
- 1 black beans drained and rinsed, 15 oz) can
- 1 1/2 cups corn fresh or frozen
- 1/4 cup cilantro chopped
- 1 Tbsp lime juice
For serving (optional)
- cheddar cheese diced avocado, sour cream, tortilla chips, shredded
Instructions
- 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).
User Reviews
Overall Rating
5
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