Quinoa Chili
This one-pot Quinoa Chili comes together in 30 minutes, packed with hearty ingredients and bold seasonings. So delicious, you won’t miss the meat!
Servings: 6 servings
Cost: $8.84
Equipment
Ingredients
- 1-1/2 tablespoons olive oil
- 2 cups peeled and chopped sweet potatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup white quinoa
- 2 cups chicken stock or broth; use vegetarian stock/broth to keep this vegetarian
- 1 cup frozen corn
- 1 (15.5-ounce) can chili beans in mild sauce
- 1 (15-ounce) can black beans drained and rinsed
- 1 (14.5-ounce) can petite diced tomatoes
- Toppings as desired see note 1
Instructions
- Heat olive oil in a large, cast-iron pot over medium-high heat. Once shimmering, add peeled and chopped sweet potatoes.
- Cook until quite tender, around 7–9 minutes. Add chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Stir for 1 minute or until fragrant.
- Thoroughly rinse the quinoa. Remove pan from heat and add quinoa to the hot pan, stirring constantly for 30 seconds.
- Return to heat and add in stock/broth, frozen corn, undrained chili beans, black beans, and undrained diced tomatoes.
- Stir everything well and bring to a boil. Once it is boiling, reduce heat to medium low and cover the pot.
- Allow to simmer 20–25 minutes or until most of the liquid is absorbed. The time will vary, depending on the heat of your stove. For best results, check it every 3–5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.
- Once liquid is mostly absorbed, remove from heat. Season to taste with any additional salt/pepper as needed. I like to add a few tablespoons of lime juice here.
- Add your favorite toppings to individual bowls. I top mine with a good handful of freshly shredded sharp Cheddar, another squeeze of lime, a good dollop of sour cream, and some chopped cilantro. Don’t forget the toppings; they add a lot!
Notes
Note 1: Optional toppings: fresh lime juice, chopped cilantro, sour cream, and/or Cheddar cheese.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. For longer storage, freeze in a freezer-safe container for up to 3 months and thaw in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 38g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 456mg | Potassium: 506mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6720IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg