Quinoa Chili Recipes

CHILI WITH QUINOA

Steps:

• Saute onion and garlic in a stockpot over medium-high heat until softened, 5 to 10 minutes. Add canned tomatoes, tomato sauce, chili beans, kidney beans, chili powder, cumin, salt, and sugar; pour in 2 cups water and simmer until flavors blend, about 1 hour.
• Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir quinoa into chili.

SLOW-COOKER QUINOA CHILI

Steps:

• In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. , Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender., Serve with optional toppings as desired.

QUINOA AND BLACK BEAN CHILI

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
• Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

QUICK QUINOA CHILI

Steps:

• Whisk 1 cup beef broth and chili seasoning mix together in a bowl.
• Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes.
• Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.

QUINOA CHILI

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
• Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
• Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

QUINOA VEGETARIAN CHILI

Steps:

• In a large, deep saucepan, heat oil over medium heat;.
• Add onion, celery, carrots, pepper & garlic. Cook, stirring until vegetables are softened, about 7 minutes;.
• Add chili powder and cumin and stir for 1 minute;.
• Add tomatoes with juices and stock. Bring to a boil and add sugar and vinegar; season with salt and pepper;.
• Add quinoa, beans and corn. Cook, stirring until mixture returns to a boil;.
• Reduce heat to low;.
• Cover and simmer until quinoa is tender - about 25 minutes.
• Note: when re-heating, you may wish to add extra stock or water.

QUINOA CHILI

Steps:

• -Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low.
• -Cover and simmer until quinoa is tender and the water has been absorbed, about 20 minutes. Set aside.
• -Heat the olive oil in the pan over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• -Season with the chili powder, ground cumin, cayenne pepper, oregano and crushed red pepper. Cook 1 minute to release the flavor of the spices.
• -Stir in the red bell pepper and zucchini, cook about 3 minutes.
• - Add the tomatoes, parsley, cilantro, kidney beans.
• -Season with Salt and Pepper.
• -Simmer until the peppers and zucchini are tender crisp, about 20 minutes.
• -Stir in the corn, fold in the quinoa.
• -Return to a simmer and cook 10-15 minutes to reheat.

VEGAN QUINOA CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion, carrots, red bell pepper, and jalapeno pepper. Cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, black beans, chickpeas, quinoa, garlic salt, chili powder, and cumin. Reduce heat to low and cook until quinoa is tender and chili is heated through, 30 minutes to 1 hour.