Quinoa Chili
Simple, delicious, and healthy vegetarian quinoa chili
Simple, delicious, and healthy vegetarian quinoa chili
- 1 tbsp olive oil
- 1 can black beans drained and rinsed
- 1/4 cup chopped cilantro
- 2 cans diced tomatoes
- 1 can tomato sauce
- 1 tbsp lime juice
- 1/2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp paprika
- 4 cloves garlic ( minced)
- 1 can diced green chiles
- 2 tsp cocoa powder
- 1 can vegetable broth
- 2 1/2 tbsp chili powder
- 1/2 tsp granulated sugar
- salt and freshly ground black pepper ( to taste)
- 1 1/2 cups fresh or frozen corn
- 2 cups cooked quinoa ((from 2/3 cup dry))
- 1 large yellow onion ( diced (1 3/4 cup))
- 1/8 tsp cayenne pepper ( more or less to taste)
- 2 cans kidney beans drained and rinsed (i used one dark red, one light red)
- shredded cheddar cheese ( diced avocado, sour cream, tortilla chips)
- Carbohydrate 64.0998726012633 g
- Cholesterol 0.155729166219071 mg
- Fat 4.11886417518064 g
- Fiber 15.4392472499906 g
- Protein 15.3240795417692 g
- Saturated Fat 0.749311730804882 g
- Serving Size 1 1 serving (352g)
- Sodium 812.749171774959 mg
- Sugar 48.6606253512727 g
- Trans Fat 0.265832706943828 g
- Calories 340 calories
Step-by-step
- Heat olive oil in a large enameled cast iron pot over medium-high heat.
- Once oil is hot add onion and saute until translucent, about 4 minutes.
- Add garlic and saute 1 minute longer.
- Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste.
- Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
- Add in all kidney beans, black beans, corn, cilantro and lime and cook until heated through.
- Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados and tortilla chips).
My Go-To Quinoa Chili: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. My days are a whirlwind of meetings, school pick-ups, and trying to squeeze in a workout (or two!). But I refuse to let my busy schedule compromise my family’s nutrition. That's where this Quinoa Chili recipe comes in – a lifesaver on those crazy weeknights.
This recipe is incredibly versatile. I often adjust it based on what I have on hand – sometimes I swap out the kidney beans for pinto beans, other times I add in some bell peppers for extra sweetness and color. The beauty of it lies in its simplicity and adaptability. It’s a blank canvas for your culinary creativity! The vibrant colors and flavors alone make it a visual feast. But don't let the colorful appearance fool you – this chili is hearty and satisfying, perfect for a chilly evening.
What sets this chili apart? It's the perfect blend of spices – a harmonious dance of chili powder, cumin, and cocoa giving it a depth of flavor that I haven't found in other vegetarian chili recipes. The cocoa adds a subtle richness that's simply magical. And the quinoa provides a hearty base, offering a nice textural contrast to the beans and vegetables. It’s also a wonderful source of protein, keeping everyone feeling full and energized.
The process itself is straightforward and requires minimal effort. I usually prep the vegetables the night before, so it’s a quick throw-together affair during the week. This means I can have a nutritious, home-cooked meal on the table in under an hour – a feat for a mom constantly running on little sleep and even less time.
I often serve it with a dollop of sour cream or a sprinkle of shredded cheese, but truth be told, it's delicious on its own. The flavors are so robust and well-balanced that it requires very little in the way of extra additions. However, tortilla chips or some crusty bread are always a welcome addition for dipping.
Beyond weeknights, this quinoa chili is a perfect addition to a casual weekend lunch. I've even been known to double the recipe and freeze half for future meals. It reheats beautifully, making it a great make-ahead option for those days when even minimal cooking feels daunting. It's become a family favorite, and a true testament to how delicious and satisfying vegetarian food can be.
This chili has become more than just a recipe; it’s a symbol of my commitment to providing my family with healthy, flavorful meals, even amidst the chaos of everyday life. It’s a testament to how a little creativity and planning can go a long way in achieving a work-life balance that feels both fulfilling and delicious. I hope you’ll try it and make it your own!
Serving Suggestions:
- Top with your favorite toppings: shredded cheese, sour cream, avocado, chopped cilantro.
- Serve with cornbread or crusty bread for dipping.
- Make it a chili-cheese bake by topping with cheese and baking until bubbly.
- Enjoy as a hearty filling for baked potatoes.
