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Best Ever Quinoa Chili

YIELD: 6 servings


  • 3/4 cup uncooked quinoa, rinsed*

  • 2 tablespoons high heat oil, I like avocado oil

  • 1 red onion, finely chopped

  • 2 jalapeños, cored and finely chopped

  • 2 bell peppers, cored and finely chopped

  • 3 garlic cloves, minced

  • 2 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked paprika

  • 1 teaspoon chipotle powder, (adds a bit of spice but is optional)

  • 28 ounces diced tomatoes

  • 8 ounces tomato sauce, not spaghetti sauce

  • 2 cups vegetable broth

  • 2 tablespoons apple cider vinegar

  • 2 15-ounce cans beans, I used black and pinto beans

  • 1½ cups corn kernels, fresh or frozen and defrosted

  • desired toppings, avocado, cilantro, lime juice, sour cream, shredded cheese, etc


  1. In a medium saucepan, add the quinoa with 1 and 1/2 cups of water. Bring to a low boil and cook for 10 minutes. Remove from heat, cover with a lid and allow to steam for 10 more minutes. Fluff with a fork and set aside.

  2. While the quinoa is cooking, warm the oil in a large pot or dutch oven over medium heat. Add the onion, peppers, and garlic then cook for 3 minutes. Add the spices and continue to cook for 2 more minutes.

  3. To the pot, pour in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil and cook for about 5 minutes. Add the beans, corn, cooked quinoa and apple cider vinegar and cook until heated through, about 5 minutes. Add salt to taste, serve with desired toppings and enjoy!

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