This quinoa chili is a vegetarian’s delight. Quinoa, black beans, kidney beans, tomatoes, onions, and garlic are cooked in a broth infused with chili powder, cumin, cinnamon, and unsweetened cocoa. Piled on top are diced avocado, grated Cheddar cheese, sour cream, crumbled pita chips, and cilantro leaves.
No ordinary vegetarian chili, this quinoa chili is sufficiently satisfying to please all the palates at your table. There’s the expected beans, tomatoes, and quinoa but it’s jacked up with cocoa and cinnamon in addition to chili powder and cumin. A spectacular one-pot supper that makes ample leftovers to see you through school and work lunches.–Angie Zoobkoff
Quinoa Chili Recipe
- Quick Glance
- 15 M
- 50 M
- Serves 8
- For the chili
- 1 tablespoon olive oil (15 ml)
- 1 1/2 cups diced sweet onion (about 7 oz | 200 g)
- 2 1/4 teaspoons kosher salt, divided
- 4 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons ground cinnamon
- Two 28-oz (794 g) cans crushed fire-roasted tomatoes
- Two 15-oz (425 g) cans kidney beans, drained and rinsed
- Two 15-oz (425 g) cans black beans, drained and rinsed
- 1 1/2 cups water (355 ml)
- 3/4 cup uncooked red quinoa (132 g), rinsed
- Drizzle of honey (optional)
- Squeeze of Sriracha (optional)
- For garnish
- Sour cream
- Grated cheddar or Monterey Jack cheese
- Chopped fresh cilantro
- Crumbled pita chips
- Diced avocado
- 1. Warm a large Dutch oven over medium heat and swirl in the oil. Stir in the onion and 1/4 teaspoon salt and sauté until tender, stirring occasionally, 7 to 10 minutes.
- 2. Add the garlic, chili powder, cumin, cocoa powder, and cinnamon, and cook for no more than 30 seconds. Reduce the heat to medium-low, and add the tomatoes, beans, and 2 teaspoons salt, stirring to combine. Cook for about 10 minutes on a low simmer, stirring occasionally. (You can cover and refrigerate the chili and finish making it just before serving.)
- 3. Stir in the water and quinoa and adjust the heat to bring the chili to a simmer. Cover and cook until the quinoa is tender, 25 to 45 minutes. You’ll know it’s ready when the white ring on the quinoa grain is visible. Taste and adjust seasoning as needed. If you like your chili spicier, stir in a squeeze of Sriracha. If the chili tastes too acidic from the tomatoes, add a touch of honey.
- 4. Serve, offering sour cream, cheese, cilantro, pita chips, and avocado on the side for garnish.
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