When I make chili, I make a lot! Everyone always wants seconds! Chili is always delicious for lunch leftovers and leftovers are perfect for creating another meal by topping baked potatoes … quinoa chili is especially good on top of baked sweet potatoes! Trust me!!
This recipe for chili is vegan, gluten free, and has no added sweeteners, like many chili recipes. I promise you will not miss the meat! Quinoa chili has a variety of textures and flavors and it’s sure to fill your belly on a cool evening. You can also throw some cubed sweet potatoes into the chili when your adding the other veggies like bell peppers to add a little more bulk and flavor.
This recipe is from Mel’s Kitchen Cafe with a few small changes. Feel free to cut the recipe in half – Mel does! I feed seven hungry people at the end of each day & we love having leftovers around!
When considering what beans to add, use whatever your family likes! I enjoy a combination of black, kidney, and pinto beans … like maybe 3 cans of black, 2 cans of kidney, and 1 can of pinto, but any combination that sounds good to you will work!
- 2 tablespoons EVOO or avocado oil
- large onion, diced
- 2 bell peppers, diced … I like to use two different colors for variety!
- 4 garlic cloves, minced
- 4 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 1/2 teaspoon cinnamon
- a couple shakes or pinches of cayenne pepper
- 2 cups quinoa (uncooked)
- 6 (15oz) cans of beans, drained & rinsed
- 12+ cups vegetable broth (or chicken works)
- 45 oz tomato sauce
- frozen corn (as much or as little as you’d like – I like a few cups worth)
- Optional Topping Ideas: Avocado (a must!), shredded cheese, sour cream, lime, cilantro, crushed tortilla chips
- In a large soup pot, heat the oil on medium-high heat and then add the onion, bell peppers, & garlic; cooking & stirring each addition for about one minute before adding the next item.
- Add in all the seasonings: chili powder, cumin, oregano, salt, cinnamon, & cayenne pepper. Cook and stir until it becomes fragrant, about 30 seconds.
- Mix in the quinoa, beans, broth, & tomato sauce. Stir everything well then cover the pot with a lid and bring to a boil. Once the chili is boiling, reduce the heat to a simmer. Keep the chili on a slow simmer until the quinoa has thoroughly cooked, 20-30 minutes.
- Before serving, add corn and season with more salt, to taste. If the chili is thicker than you prefer, add more broth. Add optional toppings to individual bowls & store leftover chili in an air-tight container in the fridge.