Quinoa Red Bean Chili
User Reviews
4.7
Quinoa Red Bean Chili
Description
Quinoa Red Bean Chili features a mix of diced onion, green bell pepper, garlic, chili powder, cumin, oregano, salt, cinnamon, cayenne pepper, rinsed quinoa, red kidney beans, tomato sauce, and corn kernels. The use of quinoa adds a unique grain element that cooks quickly and absorbs the spices and broth, thickening the chili while providing a pleasant bite. The seasoning blend along with cinnamon and a pinch of cayenne adds warmth and depth without overwhelming heat.
The chili is prepared by sautéing the vegetables and spices until fragrant, then combining the quinoa, beans, broth, and tomato sauce. Pressure cooking the mixture intensifies the flavors in a shorter time. Finishing the chili by stirring in corn provides sweetness and texture contrast. The result is a well-rounded chili with a balance of hearty beans, tender quinoa, and fresh vegetables.
This dish works well standalone as a nutritious vegetarian chili, or served with toppings like shredded cheese, sour cream, avocado, fresh lime, or cilantro to add creaminess and brightness. It can be served alone or over rice for a more substantial meal.
For added protein, cooked chicken can be stirred in at the end or ground beef added at the start and cooked thoroughly with the aromatics. Adjust chili powder levels according to taste to accommodate heat preferences.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup onion diced
- 1 green bell pepper cored, seeded and diced, medium
- 2 cloves garlic finely minced, or 1/2 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon salt I use coarse, kosher salt
- ¼ teaspoon cinnamon
- Pinch cayenne pepper plus more for heat, if desired
- 1 cup quinoa rinsed and drained
- 3 cans cans (15-ounces each) red kidney beans rinsed and drained (see note)
- 3 to 4 to 4 cups chicken broth use the lesser amount for a thicker chili, or vegetable broth
- 3 cans cans (8-ounces each) tomato sauce
- 1 ½ cups corn kernels frozen
Instructions
- For the Instant Pot: using the saute function, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.
- Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Secure the lid, set the valve to seal, and select manual or high pressure (depending on the IP model you have) and dial up or down to 5 minutes.
- When cooking time has finished, let the pressure naturally release for 10 minutes or so and then quick release the rest of the pressure. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits off the heat. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
- For the slow cooker: in a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often. Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
- Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
Notes
- Add cooked diced chicken at the end to warm through or cook ground beef at the beginning and drain grease before pressure cooking.
- Choose a chili powder you like, as flavor and heat can vary significantly between brands.
- This recipe can be adapted to other types of beans if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 310kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 844mg | 35% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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