Quinoa Chili
This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!
It’s been a bit warm here in San Francisco but I’ve been wanting to make chili for weeks now. Chili gives me the perfect excuse to have oh-so-crumbly cornbread on the side, except I overdo it and make it a main course. Either way, I still wanted a piping hot bowl of chili. Desperately. But this time, I tried something very different with my batch of chili – I added quinoa, and lots of it!
The quinoa added such a fun texture, soaking up all the flavors and goodness of this chili. It’s also loaded with kidney beans, black beans, tons of veggies and just enough lime juice to give you a subtle kick in the pants. Plus, this batch will make enough to feed an army so it’ll keep you and your family well fed for days!
Quinoa Chili
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
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- 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.
- 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.
- 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.
- Serve immediately with avocado, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I found this recipe on pinterest and made it the other night. I cooked the quinoa in beef broth and used broth instead of water to give the chili a richer and more chili-like flavor. It was delicious! I actually threw everything in my crock pot (with the cooked quinoa) and simmered on low all day while I was at work and it was so great to come home to a yummy dinner. Even hubby, a die-hard meat-eater, said it wasn’t too bad. I consider that a win! It reheated well for lunches, too. Great recipe, will definitely make again.
I’ve had this recipe on my todo list for ages now and we’re finally going to have our first snowy day of the season tomorrow! I’m going to be cooking up a huge pot and inviting my friends over. Been craving it for weeks so I can’t wait!
Let me know how it turns out!
Pingback: Vegan Chili Mac’n’Cheese | The Broccoli Bulletin
So good!
I used lemon instead of lime and added a dash of hot sauce and Fox Bros Wing Sauce. Turned out amazing!
Amazing recipe! I was just wondering if you have any idea of the calorie count?
Stephanie, you can obtain caloric information using online resources such as calorie count.
So I just made this and I have to say it’s THE best chili I’ve ever had. Tastes so fresh and the quinoa really adds that extra kick. You had really taste all the flavors and is so much lighter than traditional chili
Made this tonight, and it’s absolutely delicious! The spices are dead-on perfect! The lime juice at the end adds a slight acidic kick. Quinoa in chili is genius. It adds not only great protein, but gives the chili the perfect texture that many veggie chilis lack. Just love it, and will make it again! Looking forward to trying some of your other recipes. Thanks!
Hey!
I made it last night for my boyfriends birthday. Thanks for the great photos and well written guide. I served it with a cold beer, nachos and a feta cheese salad. He could not have been happier 😀
/ Sanna
I’m so glad you had a chance to make it! With the beer and nachos,it sounds like an amazing birthday meal.
Made this for dinner tonight and it was delicious. Thanks for the wonderful recipe. I can’t wait to try out some of your other recipes.
Oh my gosh — this looks good!! I just Pinned it, and I can’t wait to try!
This looks so good… love the idea of quinoa for protein instead of beef or chicken in this chili!
Made this for dinner tonight, but added some chicken for my husband who thinks dinner isn’t dinner without meat. It was yummy! Even passed the picky 5 year old test! Thanks for sharing.
This looks phenom!!
I made this and it is very good. I love the bright tanginess of the fresh lime juice but it was a little overpowering. I think I will start with 1/2 lime next time. Everything else – just the same. Thanks!
Just finished preparing for dinner and tastes yummy! Exciting! Looking forward to eating it because it is healthy also!
This looks amazing! It serves 6, but whats each serving size? ..Am I just confused? hehe.
I’m thinking about 2 cups of chili per serving. Hope that helps!
Could you make this in the crockpot? I am just wondering if the quinoa would do well in a crockpot on low for around 8 hours?
Thanks!
I’m not too sure – I’ve never tried cooking quinoa in the crockpot. If I try it, I’ll let you know how it turns out!
I’m going to make this for a huge interview dinner for my husband’s residency program tonight. Have you tried it in the crockpot yet? If not, I’ll let you know how it goes.
I actually haven’t tried this in the crockpot – please do let me know how it turns out!
Did you end up trying this in the crockpot? Curious how it turned out…my idea was to try it but not cook the quinoa & let it sit in on low 3-4 hours…thoughts?
Becki, I have actually not tried this in the slow cooker. I think letting it sit for 3-4 hours would be a good idea. Just be sure to the add the quinoa before serving. Hope that helps!
Hi Chung-Ah,
Do you drain the beans/chilis before adding them? Or do you just dump it all in?
The green chiles do not have to be drained but the beans are drained and rinsed.
Mouth watering!! This chili looks so enticing 🙂 I am dying to try this!
Can’t wait to try this! Thanks for sharing!
I live in the South Bay Area and it has been absolutely gorgeous weather here! We had our lunch outside in the sun today and it felt so good. I love a Mexican inspired chili like this and the addition of quinoa definitely makes me want to try it.