This hearty chili is made with beans, vegetables, and quinoa. Meat lovers and vegetarians will love this chili!
Quinoa chili is hearty and very filling. It is vegetarian, vegan, and gluten-free, but meat lovers will enjoy it as well. The chili has black beans, red kidney beans, tomatoes, and lots of vegetables-onion, carrots, celery, green pepper, red pepper, and zucchini. We threw in a jalapeño, chili powder, and cumin for added spice.
The beans and quinoa team up to make this chili a protein power house! I love the texture the quinoa adds to the chili. It is my new favorite chili recipe. You can top the chili with green onions, cheese, sour cream/Greek yogurt, avocado slices, chips, crackers, or serve cornbread on the side. The chili is good, if not better, the second day. We enjoyed leftovers for a few days and loved it every time. And if you can’t eat it all, put the chili in the freezer for a rainy day-it freezes really well.
If you are looking for a new chili recipe to try this winter, make a big pot of Vegetarian Quinoa Chili. It will warm you up and fill you up.
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, diced
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 3 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2-3 tablespoons chili powder, depending on your taste (we used 3)
- 1 tablespoon ground cumin
- Salt and black pepper, to taste
Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.
- In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
- In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
- Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.
This recipe is courtesy of Two Peas & Their Pod.
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.