Quinoa Chili
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(25)
Ingredients
6 servings
- 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
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Preparation
Step 1
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve immediately with avocado, if desired.
Step 6
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Chef's notes
The quinoa adds a fun texture, soaking up all the flavors and goodness of the chili.
This batch will make enough to feed an army, keeping you and your family well-fed for days.
