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Smokey Quinoa Chili

Posted by Peggy on January 30, 2010

Smokey Quinoa Chili
Recipe: Smokey Quinoa Chili


    • 2 tablespoons extra virgin olive oil
    • 1 yellow onion, diced (2 cups)
    • 2 teaspoons minced garlic
    • 2 stalks celery, sliced (1 1/2 cups)
    • 1 jalapeno pepper, diced
    • 1 tablespoon chili powder (smoked if available)
    • 1 teaspoon cumin
    • 1 (15 ounce) can kidney or aduki Beans, do not drain
    • 1 (15 ounce) can pinto or black beans, do not drain
    • 1 (15 ounce) can cannellini or garbanzo Beans, do not drain
    • 1 (28 ounce) can whole tomatoes, do not drain, remove stem end and coarsely chop
    • 1/2 cup quinoa, (red, black or white) rinsed and drained
    • 1-2 cups stock: vegetable, beef or chicken
    • 1 1/2 cups corn, frozen or fresh
Mix and Match Garnish Options: Hot sauce/Lime/sour cream/ tortilla chips/ cilantro/ grated cheddar


  1. Heat oil in a large, heavy- bottomed pot, to medium heat. Stir in onion, garlic, celery, jalapeno, chili powder, cumin and a pinch of kosher salt and sauté 7-8 minutes or until vegetables are limp.
  2. Add beans and tomatoes, including liquids, quinoa and stock and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 35-45 minutes, or until quinoa is cooked, adding additional stock to thin, if necessary.
  3. Stir in corn and simmer until corn is heated.

Time: 30 minutes

Yield: 10 cups

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