The Best Healthy Comfort Food: Quinoa Vegetarian Chili

Quinoa Chili
This dish is healthy, hearty, delicious, and (best of all) easy to cook! The fluffy texture of the quinoa (pronounced “keen-wah”) complements the crunchy/grainy texture of the beans and the sweetness of the corn and tomatoes.  

Quinoa Chili

2 tablespoons oil
1 large onion, chopped
2 to 3 carrots, chopped
2 to 3 stalks of celery, chopped
1 tablespoon cumin
2 tablespoons chili powder
2 cloves garlic, pressed or minced
28 ounce can of crushed tomatoes
14 ounces black beans, drained and rinsed
14 ounces pinto beans, drained and rinsed
1 package of frozen sweet kernel corn
1 cup quinoa
2 cup vegetable broth
salt and pepper to taste
avocado and cilantro, to garnish 

Directions:

1) Heat oil in a large saucepan over medium-high heat. Saute onions, carrots, and celery until soft, about 5 minutes. Add cumin, chili powder, and garlic — saute until fragrant, about 30 seconds. 

2) Pour can of tomatoes into saucepan. Cook 1 minute, then stir in beans and corn. Bring to a boil, then stir in broth and quinoa. 

3) Cover and cook over medium heat until quinoa is tender, about 20 minutes. Season with salt and pepper to taste and serve topped with fresh avocado and cilantro.

Print Recipe

Quinoa Chili

This dish is healthy, hearty, delicious, and (best of all) easy to cook!

Prep Time10 mins

Cook Time27 mins

Total Time37 mins

Course: Dinner

Cuisine: American

Keyword: Quinoa Chili

Servings: 4 people

Author: jessimack

Ingredients

• 2 tablespoon oil
• 1 large onion chopped
• 2-3 carrots chopped
• 2-3 stalks of celery chopped
• 1 tablespoon cumin
• 2 tablespoon chili power
• 2 cloves garlic pressed or minced
• 28 ounce can of crushed tomatoes
• 14 ounces black beans drained and rinsed
• 14 ounces pinto beans drained and rinsed
• 1 package frozen sweet kernel corn
• 1 cup quinoa
• 2 cup vegetable broth
• salt and pepper to taste
• avocado and cilantro to garnish

Instructions

• Heat oil in a large saucepan over medium-high heat. Saute onions, carrots, and celery until soft, about 5 minutes. Add cumin, chili powder, and garlic — saute until fragrant, about 30 seconds.
• Pour can of tomatoes into saucepan. Cook 1 minute, then stir in beans and corn. Bring to a boil, then stir in broth and quinoa.
• Cover and cook over medium heat until quinoa is tender, about 20 minutes. Season with salt and pepper to taste and serve topped with fresh avocado and cilantro.