Chili with Quinoa

Chili with Quinoa
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 5 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    10 People
  • VIEWS
    21

A hearty and flavorful chili, elevated with the nutty goodness of quinoa. This recipe is a one-pot wonder that's both easy to prepare and deeply satisfying, perfect for a cozy night in. Serve over your favorite pasta, and top with a dollop of sour cream and fresh chives for a complete and delightful meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    0 mg
  • Fiber
    10 g
  • Protein
    10 g
  • Saturated Fat
    0 g
  • Sodium
    1295 mg
  • Sugar
    9 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

In a large stockpot or Dutch oven, sauté the chopped onion and minced garlic over medium-high heat until softened and fragrant, approximately 5-10 minutes.

02

Step
5 mins

Add the crushed tomatoes, tomato sauce, chili beans, kidney beans, chili powder, cumin, salt, and sugar to the pot. Pour in 2 cups of water and stir well to combine. Bring the mixture to a simmer.

03

Step
1 hrs

Reduce the heat to low, cover the pot, and let the chili simmer gently for at least 1 hour, or up to 2 hours, stirring occasionally. This allows the flavors to meld and deepen.

04

Step
15 mins

While the chili simmers, prepare the quinoa. In a separate saucepan, bring the remaining 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to medium-low, cover the saucepan, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.

05

Step
1 mins

Once the quinoa is cooked, stir it into the chili. Mix well to combine. Taste and adjust seasonings as needed.

06

Step
1 mins

Serve the chili hot over pasta, topped with a dollop of sour cream (vegan or regular) and a sprinkle of fresh chives.

For a richer flavor, consider adding a tablespoon of unsweetened cocoa powder or a splash of balsamic vinegar during the last 30 minutes of simmering.
If you prefer a spicier chili, add a pinch of cayenne pepper or a finely chopped jalapeño to the pot along with the other spices.
This chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
For a vegetarian version, ensure your sour cream substitute is plant-based. You can also add other vegetables like bell peppers or corn for extra flavor and nutrients.

Gerry Emmerich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 7 Ratings)
Total Reviews: (4)
  • Bridie Mcdermott

    Easy to follow and delicious. I added a bit of smoked paprika for a smoky flavor.

  • Matteo Collins

    My family loved this! Even my picky eaters asked for seconds.

  • Edd Aufderhar

    I've made this recipe several times, and it's always a hit. It's become a staple in our house.

  • Stephania Abernathy

    This chili is amazing! The quinoa adds a wonderful texture and makes it so filling.

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