Sunday, November 24, 2013

Vegetarian Quinoa Chili Recipe

Vegetarian Quinoa Chili Recipe

  • 1 Tbsp extra virgin olive oil
  • 1 large yellow onion, diced (1 3/4 cup)
  • 4 cloves garlic, minced 
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
  • 1 (7 oz) can diced green chiles
  • 2 tsp cocoa powder 

  • 1 1/2 tsp paprika
  • 1/2 tsp granulated sugar
  • 1/2 tsp cayenne pepper, or to taste (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups fresh or frozen corn
  • 1/2 cup cilantro, chopped
  • Juice of 1 lime

  • Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
  • Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).


  1. can this be frozen? stupid question i just don't want to lose a big batch if i batch cook it.

    1. Did you get any answer? I was thinking the exact same thing. Thanks. And thank you for the recipe!

  2. Awesome. I recently tried a chili recipe in the crockpot and I was so disappointed with how it came out. This recipe was simple, and much quicker and had a lot more flavor and kick. I used diced tomatoes with no salt added, and 3 kinds of beans, black, kidney and cannellini, no reason other than variety. I love spice so I added a 1/2 tsp red pepper flakes, used vegetable stock instead of water/chicken broth, and left out the corn. Turned out really great. Thank you!!

  3. How many servings does this make? I sounds delicious!

  4. Replies
    1. This recipe at my house fed 3 adults and 4 teenagers

  5. I just made this for dinner and it is incredible! I topped it with avocado and grated cheddar. Delicious!!!! I stuck a bunch in the freezer and will just assume it freezes okay.

  6. My hubby made this tonight---yummmm! I'm thinking we will cut the recipe in 1/2 next time. We weren't expecting it to make so much. I hope it freezes well!

  7. I've made this recipe several times. It is one of the most savory stew/chili/soup vegetarian recipes I make. I am a vegetarian, but my husband are kids are only "mostly" ;) We all love it! :)

  8. Some of my kids "don't like chili" because they aren't bean or tomato fans. I used only one can of kidney beans, one can of diced tomatoes and no black beans, and guess what?! Everyone liked it!

  9. I also meant to add that we aren't vegetarian, and I wanted lots of protein so I added ground hamburger. Yummy


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