Category: Lunch and Dinner

Vegetarian Quinoa Chili

  • 1/2 cup quinoa, rinsed
  • 1 cup water

  • 1 tablespoon olive oil
  • 1 small onion chopped

  • 3 cloves garlic, minced

  • 1 jalapeno pepper diced(optional)
  • 2 large carrots peeled and chopped
  • 2 celery stalks, chopped

  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 2 (15 ounce) cans black beans, drained and rinsed

  • 1 (15 ounce) can red kidney beans, drained and rinsed

  • 3 (15 ounce) cans diced tomatoes

  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons chili powder, depending on your taste
  • 1 tablespoon ground cumin

  • Salt and black pepper, to taste
  • Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt,

Before cooking, gently wash grains in cold water and strain (it’s best to soak all your grains in cold water anywhere from 1-12 hours).

Add quinoa to boiling water with a pinch of sea salt and a splash of olive oil. Reduce to low and simmer covered for 20 minutes or until grains are fluffy and water is absorbed. Fluff with a fork.

Meanwhile, in a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, etc.


Freeze leftovers as this chili freezes well!