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Quinoa Chili

A delicious, hearty vegetarian chili (and easily vegan friendly).

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour
Author Laura Crawford

Ingredients

  • 1/2 Cup Quinoa rinsed
  • 1 Cup Water
  • 1 Tablespoon Olive or Canola Oil
  • 1 Large Onion diced
  • 1 Small Jalapeno minced - remove ribs/seeds for less heat (optional)
  • 1 Red Pepper diced
  • 3 Stalks Celery diced
  • 1/4 Cup Centre Celery Leaves
  • 1/4 teaspoon Red Pepper Flakes
  • 1 1/2 Tablespoons Chili Powder
  • 1 1/2 teaspoons Coriander
  • 1 1/2 teaspoons Oregano
  • 1/2 teaspoon Freshly Ground Pepper
  • 1/2 teaspoon Kosher Salt
  • 1 - 28 oz Can Diced Tomatoes un-drained
  • 2 1/2 Cups (680ml Can) of Your Favourite Pasta Sauce or Tomato Sauce
  • 1 Cup Vegetable or 'Beef' Broth
  • 1 Can 19 oz/540ml Red (or White) Kidney Beans, drained and rinsed
  • 1 Can 19 oz/ 540ml Black Beans, drained and rinsed
  • 1 Can 14 oz / 398ml Beans in Tomato Sauce (ie. pork and beans)
  • 1 Can Corn drained
  • 3 Tablespoons Freshly Chopped Cilantro optional
  • 1 Tablespoon Freshly Squeezed Lime Juice or half a lime
  • 2 teaspoons Honey optional, but delicious

Instructions

  1. Measure and rinse the quinoa. Combine quinoa and water in a medium sauce pan and bring to a boil. Reduce to low and simmer, covered for 20 minutes.

  2. Heat up oil in a large pot over medium heat.

  3. Saute onions with red pepper flakes until onions are translucent.

  4. Add in jalapenos, celery, peppers and celery leaves. Continue to cook until veggies soften.

  5. Stir in chili powder, coriander, oregano, black pepper and salt. Cook for 5 more minutes.

  6. Add undrained tomatoes, pasta sauce and broth.

  7. Add in the cooked quinoa.
  8. Bring mixture to a boil. Then reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.
  9. Then add the kidney beans, black beans, baked beans (beans in tomato sauce) and corn.

  10. Simmer covered for 20 more minutes.

  11. Stir in fresh cilantro, lime juice and honey before serving.
  12. Serve with desired toppings.

Recipe Notes

Store any leftovers covered in the fridge.

Topping ideas: Grated cheese, sour cream, avocado, extra cilantro, lime wedges or corn chips. Whatever you like on top of your chili! I like it with a side of cornbread.