Select Page

Quinoa Chili
  • Vegan

1 cup quinoa
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
1 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
1 (4.5 ounce) can diced green chiles
1 1/2 tablespoons chili powder, or more if you would like
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper - season to your taste
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels, frozen, canned or roasted
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
1 avocado, halved, seeded, peeled and diced


In large saucepan containing 2 cups of 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 to taste with salt and pepper.

Reduce to low simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated throughly which should take about 2 minutes.

Serve immediately with avocado, if desired.

Prep time: 10 minutes Cook time: 35 minutes Yields: 6 servings

Do you have a funny or interesting story about your recipe

Great alternative to beef chili... A quick and delicious meal for the entire family! Keeps great in the fridge for leftovers (without the avocado)!

Submitted By:Marlene Pritchard