Easy Quinoa Chili

Need an easy, healthy weeknight meal? This Quinoa Chili is simple to make, loaded with flavor, and perfect for a quick vegetarian dinner. Colder days make me crave hearty bowls of warm food and the addition of quinoa adds protein and soaks up all those warm spice flavors. I also love that it's vegan and gluten-free!

Course Dinner

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 422kcal

Author Christine McMichael

Equipment

Dutch Oven

Ingredients

2 Tablespoons avocado oil
1 medium onion finely diced
1 small bell pepper finely diced
2 teaspoons minced garlic
2 cups dry quinoa
1 8-ounce can tomato sauce
4 cups vegetable broth divided
3 Tablespoons chili powder
1 Tablespoon cumin
2 teaspoons paprika
1/4 teaspoon cayenne
salt/pepper to taste
1/2 cup canned corn
1 14.5-ounce can diced tomatoes
1 15.5-ounce can black beans
1 15.5-ounce can red kidney beans
1/4 cup freshly chopped cilantro or 2-3 teaspoons dried cilantro

Instructions

In a large Dutch oven, sauté the onion and bell pepper in the avocado oil over medium-high heat until just tender (about 5-7 minutes).
Add the minced garlic and quinoa, stir to combine.
Slowly pour in the tomato sauce and 3 cups of vegetable broth.
Mix in seasoning, then stir well.
Add the lid to the Dutch oven, turn the heat to low, and simmer for 10 minutes.
Add the remaining 1 cup of broth.
Add the corn, tomatoes, and beans. Cook for an additional 7-10 minutes until the quinoa is fully cooked.
Remove from the heat, and stir in the fresh cilantro.
Serve with your favorite toppings and enjoy!

Video

Notes

Veggies - Add more vegetables like sweet potatoes, zucchini and spinach.

Spice - Increase the heat by adding fresh jalapeno or serrano peppers, or increase the cayenne to your taste.

Broth - Feel free to add more broth at the end, if desired!

Topping Ideas - Sour cream, plain Greek yogurt, shredded cheese, tortilla chips, fresh lime juice

Storing - Let cool completely, store in an air-tight container in the refrigerator for 3-5 days, or the freezer for 1-2 months.

Reheating - Add a little broth or water before reheating for the best consistency.

Nutrition