Quick and delicious quinoa chili that you can have on the table in just 30-minutes! It's packed with protein-rich, healthy ingredients and can be prepped ahead of time to serve later in the week for dinner or lunches.
Author: Jérôme Eckmeier and Daniela Lais
1cupvegetable stock (250ml)
1small yellow onion
1 1/2tablespoonsolive oil
2 1/2tablespoonstomato paste
14oz can of chopped/diced tomatoes(400g)
7ozkidney beans, drained and rinsed(200g)
pinch of sea salt(or more to taste)
pinch of freshly ground white or black pepper
1teaspoonchili powder(or more to taste)
pinch of dried oregano
pinch of ground cumin (or more to taste)
Run the quinoa under water in a strainer until the water flows clear, then cook it in the vegetable stock for about 15 minutes, or according to the package instructions. Drain in a strainer, rinse with cold water, and set aside.
Slice the pepper and chile in half lengthwise, and remove the seeds. Chop the pepper into bite-sized cubes and finely chop the chile. Peel the onion and garlic and chop finely.
Heat the oil in a large pan and sauté the pepper, chile, onion, and garlic over medium heat. Add the tomato paste and briefly sauté this with the other ingredients. Add the tomatoes and simmer everything for 5 minutes.
Fold corn and kidney beans into the sauce with the quinoa. Let everything continue to simmer for 5 minutes.
Adjust the flavor by adding lime juice, salt, pepper, chili powder, oregano, cumin, and maple syrup to taste.
Serve immediately, or leave to cool, chill, and briefly reheat before serving.
Please read all of the helpful tips and FAQ above before making this your quinoa chili.
This recipe makes 2 large or 4 small portions.
I use low sodium broth, and no salt tomatoes and beans for this recipe.
Don't drain the tomatoes, pour the entire can, juices and all, into the pot.
Nutrition info is based on the recipe split into 2 servings. Click to learn how nutrition info is calculated on this website.