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Quinoa chili in a bowl from the top view
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5 from 7 votes

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. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Diet: Vegetarian
Servings: 6 servings

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
  • 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

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