Quinoa Chili Recipe
The best ever Quinoa chili recipe! This protein and veggie-packed quinoa chili with beans is gluten-free, healthy, filling, and perfect for a weeknight dinner. Make a big batch, serve it all right away or freeze some for later.
Servings 6 servings
Calories 259kcal
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
Stove top 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!
Notes
- Storage instructions: Store leftovers in an airtight container in the fridge for up to 5 days. This chili recipe actually tastes better throughout the week as the ingredients have a chance to marry together.
- Freezing Instructions: Place in an airtight container, seal tight, label, date, and store in the freezer for up to 3 months.
- Thawing Instructions: Defrost overnight in the fridge. The next day, when ready to reheat, transfer to a large pot, bring to boil over medium heat while stirring occasionally, then reduce to a simmer and serve warm with freshly prepared toppings!
Nutrition
Calories: 259kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 894mg | Potassium: 461mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1194IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 2mg