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.

Quinoa Chili

sunnyfarmhouse

A vegan & gluten-free hearty chili!

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Course Soup

Cuisine American

Servings 12 people

Ingredients

  

• 2 tbsp Avocado Oil EVOO works too!
• 1 Large Onion diced
• 2 Bell Peppers diced; 2 different colors is nice!
• 4 Garlice Cloves minced
• 4 tsp Chili Powder
• 2 tsp Cumin
• 2 tsp Oregano
• 2 tsp Pink Salt
• ½ tsp Cinnamon
• 2 shakes Cayenne Pepper
• 2 cups Uncooked Quinoa
• 6 15 oz Cans of Beans Use any combo of pinto, black, &/or kidney beans. Drained & rinsed.
• 12 Cups Vegetable Broth Chicken Broth works well too.
• 45 oz Tomato Sauce
• 2-3 cups Frozen Corn add as much or as little corn as you'd like

Optional Topping Ideas

• Avocado our favorite!
• Shredded Cheese
• Sour Cream
• Corn Chips
• Cilantro
• Lime

Instructions

 

• 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.

Video

Notes

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!

Finally, if you want a thicker chili, start with less broth & I just eyeball the corn until it looks just right to me.