Description
A simple recipe for a hearty quinoa chili.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable broth
- 1 cup uncooked quinoa, rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and cook until soft, about 5 minutes.
- Stir in the garlic and cook for 1 minute more until fragrant.
- Add the black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth to the pot.
- Stir in the rinsed quinoa, chili powder, cumin, oregano, salt, and pepper.
- Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the quinoa is cooked and the chili has thickened.
- Stir occasionally to prevent sticking.
- Serve hot.
Notes
- You can add diced bell peppers or corn for extra vegetables.
- Adjust chili powder to your preferred spice level.
- Top with shredded cheese or avocado if desired.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 550
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 14
- Protein: 18
- Cholesterol: 0
Keywords: quinoa chili, easy chili, vegetarian chili, quick dinner, healthy recipe