I know that many of you probably feel that the words “quinoa” and “chili” don’t belong together. That vegan might sound a little too healthy for chili, but you’ve got to trust me here. This super satisfying meatless quinoa chili is so creamy and so delicious that you won’t even think twice. It is the ultimate bowl of comfort food that you can enjoy guilt-free! Quinoa, one of the worlds healthiest foods, is naturally gluten-free and packed full of essential vitamins and minerals. It is also one of the few plant foods that is considered a complete protein. Combined with beans, veggies and spices in this chili, you have yourself a meatless, protein-packed bowl of yumminess. Enjoy!
Quinoa Chili
Prep time
Cook time
Total time
Serves: 6 servings
Ingredients
- 1 cup quinoa, rinsed
- 1 yellow onion chopped
- 3 cloves garlic, chopped
- 1 red bell pepper, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 1-15 ounce can pinto beans, drained and rinsed (or ¾ cup dried beans, soaked and cooked)
- 1-15 ounce can black beans, drained and rinsed (or ¾ cup dried beans, soaked and cooked)
- 1-15 ounce can chopped tomatoes
- 1-15 ounce can tomato puree
- 1 cup frozen corn kernels
- juice of ½ lime
- 2 tablespoons chopped cilantro
- cheese, sour cream, avocado and green onions for garnish
Instructions
- Cook quinoa according to package instructions; set aside.
- Heat olive oil in a large pot over medium high heat. Add onion, garlic, bell pepper and cook, stirring frequently, until onions are soft and translucent, about 2-3 minutes.
- Add chili powder, cumin, cayenne and salt and stir to coat.
- Stir in cooked quinoa, diced tomatoes, and tomato sauce and mix well.
- Bring to a boil, reduce heat to low and simmer, covered, until thickened, about 30 minutes. Add water if necessary to thin.
- Stir in beans, corn, cilantro and lime juice, and cook for about 10 minutes.
- Ladle into bowls and serve with chopped avocado, shredded cheese, sour cream and chopped cilantro.
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