Best-Ever Quinoa Chili

5 from 17 reviews

Made with a delicious blend of warming spices, this quinoa chili is packed full of healthy vegetables and plenty of savory flavor. (vegan + gluten-free)

Prep Time20

Cook Time25

Total Time45

Course: dinner, Soup

Cuisine: American

Servings: bowls

Calories: 335kcal

Author: Sarah Rotavera

Ingredients

3/4 cup uncooked quinoa soaked and rinsed*
2 tablespoons extra virgin olive oil
1 red onion finely chopped
2 jalapeños cored and finely chopped
2 bell peppers cored and finely chopped
3 garlic cloves minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon chipotle powder (adds a bit of spice but is optional)
28 ounces diced tomatoes
8 ounces tomato sauce not spaghetti sauce
2 cups vegetable broth
2 tablespoons apple cider vinegar
2 15-ounce cans beans I used black and pinto beans
1½ cups corn kernels fresh or frozen and defrosted
desired toppings avocado, cilantro, lime juice, sour cream, shredded cheese, etc

US Customary - Metric

Instructions

In a medium saucepan, add the quinoa with 1 and 1/2 cups of water. Bring to a low boil and cook for 10 minutes. Remove from heat, cover with a lid and allow to steam for 10 more minutes. Fluff with a fork and set aside.
While the quinoa is cooking, warm the oil in a large pot or dutch oven over medium heat. Add the onion, peppers, and garlic then cook for 3 minutes. Add the spices and continue to cook for 2 more minutes.
To the pot, pour in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil and cook for about 5 minutes. Add the beans, corn, cooked quinoa and apple cider vinegar and cook until heated through, about 5 minutes. Add salt to taste, serve with desired toppings and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending upon specific ingredients you choose. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or the freezer for up to 1 month.

*Although optional, I prefer to soak quinoa for several hours or up to overnight prior to cooking to make it easier to digest. To soak quinoa, add it to a bowl and cover with water by a few inches. Drain and rinse before cooking. If you want to skip the soaking step, just rinse thoroughly before cooking. The quinoa may take a few minutes longer to cook if not soaked beforehand.

Nutrition