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Bean & Quinoa Chili
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A simple and seasonal one-pot meal!
  • CourseMain Dish, Soup
  • CuisineGluten-free, Vegan, Vegetarian
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 package mini sweet peppers, or 1 each green and red pepper
  • 2 cans (14oz) diced fire-roasted tomatoes
  • 1 cup dry quinoa, rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 tsp cumin
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp ground chipotle
  • 1 1/2 Tbsp chili powder
  • 1 pinch salt and pepper, to taste
  1. Heat oil in a large pot. Sauté onion for a few minutes, then add garlic and peppers. Cook until onions are translucent, about 8 minutes.
  2. Add the diced tomatoes, quinoa, beans, vegetable broth, and spices. Bring to a boil, then cover and reduce to a simmer and cook for 35 minutes, or until the quinoa is cooked and tender.
  3. Season with salt and pepper to taste and serve. Serving ideas: Top with sliced avocado, green onions, sour cream, or cheddar cheese!
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