Chili is mostly always made with meat. Not this time. My husband and kids absolutely love this dish. It is a perfect blend of spices, beans for protein, and quinoa paired with a delicious Chenin Blanc on a cold winter night. You just can’t go wrong here.
Serve in a bowl with your favorite toppings or you can toast hamburger buns and pour the chili over the top like “Chili-Size”. For meat eaters, you can toss a hamburger patty on the toasted buns and pour chili over the top. Endless possibilities!
Yields: Enough for 6 adults or more
- 1 cup cooked quinoa
- 1 Tbsp. extra virgin olive oil
- 1 cup yellow onion, diced
- 4-5 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 cup Vegetable broth
- 1 can (7 oz.) mild fire roasted diced green chiles with juice
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. unsweetened cocoa powder
- ½ tsp. paprika
- ¼ tsp. granulated white sugar
- ¼ tsp. ground coriander
- ¼ tsp. cayenne pepper, or to taste
- 1 tsp. kosher salt, to taste
- 1 tsp. ground black pepper, to taste
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 cup fresh, canned or frozen cut corn
- Juice of ½ of one lime
- Optional toppings: Fresh cilantro, guacamole, avocado, sour cream, shredded cheese, tortilla chips or a side of corn bread.
- Prep your cans by opening all of them, draining and rinsing the beans ahead of time.
- In a rice cooker, prepare your Quinoa. I use 1 cup of Quinoa and 2 cups of water with a splash of olive oil giving you some leftovers
- In a large pot, heat olive oil for one minute on medium-high heat. Toss in the onion and sauté until tender, roughly 4-5 minutes adding in the garlic and cooking for 30 seconds
- Add in the diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, cumin, cocoa powder, paprika, sugar, coriander, cayenne pepper, salt, and pepper
- Bring mixture to a quick boil and then reduce to simmer covering pot and allowing to simmer for 30 minutes
- Add in the kidney beans, black beans, and corn and simmering for another 30 minutes