Quinoa Chili Recipe
This is the ultimate Quinoa Chili recipe! Packed with protein and veggies, this bean-filled quinoa chili is gluten-free, healthy, and satisfying—ideal for a weeknight dinner. Prepare a large batch to enjoy immediately or freeze some for later.
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons chili powder
- 1 medium-size onion, chopped (approximately 1 cup)
- 1 medium-size jalapeno, seeded and chopped
- 2 cloves of garlic, minced
- 2 15 oz. cans black beans, drained and rinsed
- 1 15 oz. cans red kidney beans, drained and rinsed
- 1 28 oz. can diced tomatoes
- 1 15 oz. can tomato sauce
- ⅔ cup uncooked quinoa, rinsed thoroughly
- 1 ½ cups corn kernels, fresh, canned or frozen
- 2 cups vegetable stock or water
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Toppings (Optional)
- 1 ripened avocado, cut into small cubes
- 1/2 cup shredded cheddar cheese
- 1/2 cup red onion, chopped
- 4 tablespoons sour cream
- 1/4 cup thinly sliced radishes
Instructions
- Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
- Stir in the onion and jalapeno. Cook until translucent, 5-7 minutes.
- Add in the garlic and cook, stirring constantly, for 30 seconds.
- Add in both beans, diced tomatoes, tomato sauce, quinoa, and corn.
- Pour in the vegetable stock. Give it a gentle mix.
- Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
- Turn down the heat down to low and let it simmer for 10-15 minutes. Give a stir a few times during the cooking process.
- Garnish with your favorite toppings like avocados, radishes, cilantro, and sliced jalapenos.
Slow Cooker Instructions:
- Place all the ingredients in the bowl of your slow cooker, and give them a good mix.
- Cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.
Instant Pot Instructions:
- Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes.
- Next, mix in the minced garlic and cook for 30 seconds or so.
- Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined.
- Put the lid on, press the manual button and set it to cook for 10 minutes on high heat setting.
- Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!
Nutrition
Calories: 259kcalCarbohydrates: 29gProtein: 8gFat: 14gCholesterol: 14mgSodium: 894mgPotassium: 461mgSugar: 4gVitamin C: 10mgCalcium: 113mgIron: 2mg
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