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Quinoa Chili

A vegetarian version of chili that will make you forget about meat!

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6


  • 1 cup Quinoa rinsed thoroughly
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Yellow Onion chopped
  • 3 cloves Garlic minced
  • 2 Bell Peppers chopped (one red, one green)
  • 2 Jalapenos seeds removed, chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Cumin
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Coriander
  • 1 tsp Dried Oregano
  • 1 tsp Ground Chili Chipotle
  • 1 tsp Pure Maple Syrup
  • Salt and Pepper to taste
  • 2 15 oz cans Black Beans drained and rinsed
  • 1 15 oz can Red Kidney Beans drained and rinsed
  • 1 28 oz can Diced Tomatoes
  • 8 ounces Tomato Sauce
  • 3 cups Vegetable Broth or stock
  • 1 cup Corn frozen or fresh


  1. Prep your ingredients by slicing the onion, garlic & peppers and draining and rinsing the black & red beans.

  2. Heat olive oil in a large pot over medium heat. Add onion and garlic to saute for five minutes.

  3. Add peppers and all spices. Cook for another five minutes, stirring as needed.

  4. After five minutes, add remaining ingredients except the corn. Stir to mix all ingredients well and bring to a brief boil. Reduce heat to low and allow soup to simmer for at least thirty minutes.

  5. Add the corn and continue simmering for an additional ten minutes.

  6. Serve warm with your choice of bread or other side.