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Quinoa Chili


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Rate this recipe 4.1/5 (19 Votes)


  • 1 cup quinoa
  • soaked overnight and rinsed
  • 2 (15 ounce) cans black beans
  • drained and rinsed
  • 1 (15 ounce) can red beans
  • drained and rinsed
  • 30 ounces diced tomatoes
  • 8 ounces tomato sauce
  • 2 cups vegetable broth
  • 1 yellow onion
  • diced
  • 2 bell peppers (I used one red and one green)
  • diced
  • 3 cloves garlic
  • minced
  • 2 jalapenos
  • diced
  • 1 cup corn kernels
  • fresh or frozen
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon vegan Worcestershire
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon ground chili chipotle
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Level of difficulty Average
Cost Average budget


Step 1

1.Place drained and rinsed quinoa in a medium-size sauce pan with 2 cups water and cook over medium to low heat for about 15 minutes.

Step 2

While quinoa is cooking, heat the olive oil in a large pot (or Dutch oven) over medium heat. Add the onion and sauté for about five minutes. Then add the garlic and cook for an additional minute.

Step 3

Next, add all of the ingredients to the pot (minus the corn and quinoa) and bring to a boil. Reduce heat to low and allow to simmer for twenty minutes.

Step 4

Once quinoa is done cooking, drain any excess liquid and add it and the corn to the pot. Simmer for a few minutes so that everything is hot and serve immediately.

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