Quinoa Chili
This predominately plant-based chili is loaded with fresh vegetables and plenty of protein with just enough zip to keep things interesting.
Servings 6 people
Ingredients
- 1 cup white quinoa rinsed
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 celery stalks chopped
- 1 bell pepper (any color) chopped
- 1 medium zucchini chopped
- 3 cloves garlic minced
- 1 jalapeno pepper (de-seed half) diced
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 (28 oz) can crushed tomatoes
- 1 cup vegetable broth
- 1 (15 oz) can kidney beans drained and rinsed
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can corn drained and rinsed
Instructions
- In a medium saucepan, bring rinsed quinoa and 2 cups of water to a boil. Reduce heat and simmer until all the water is absorbed and quinoa is tender, about 20 minutes. Fluff well with a fork and set aside.
- While quinoa is cooking, heat olive oil in a stockpot over medium-high heat. Saute onion, celery, bell pepper, and zucchini until slightly softened, about 5-7 minutes.
- Add garlic and saute until fragrant, or about another 30 seconds.
- Add jalapeno pepper (and seeds), chili powder, salt, ground cumin, smoked paprika, dried oregano, ground black pepper, crushed tomatoes, and vegetable broth. Simmer, covered, for 15 minutes.
- Add kidney beans, black beans, and corn and simmer, still covered, for another 5 minutes.
- Add cooked quinoa and immediately remove from heat.
Video
Notes
- To prevent quinoa from clumping, it is extremely important to thoroughly fluff the quinoa with a fork immediately after cooking.
- ~1.5 cups of frozen corn can be substituted for the canned, if desired.
- To make less spicy, add less than half of the jalapeno seeds. To make more spicy, add more than half of the seeds.