This chili is a breeze to throw together. It’s an easy one-pot meal that takes no time to cook. Instead of making a frozen pizza or grabbing fast food, put this chili into your weeknight menu rotation. It’s packed full of good-for-you quinoa, beans, and veggies and a small bowl will keep you full for a long time.
Chipotle Quinoa Chili
1 tablespoon extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 chipotle chiles in adobo, minced
3 – 14.5 ounce cans diced tomatoes with chiles
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
2 bell peppers, chopped
1 cup frozen corn
1 cup quinoa, rinsed
4 green onions, thinly sliced
optional toppings: cilantro, tomatoes, cheese, sour cream, hot sauce
- Heat oil in a dutch oven over medium-high heat. Add onions and cook until softened, about 5 minutes. Add in garlic and cook for an additional minute.
- Stir in chili powder and cumin and cook for a minute. Stir in chiles, tomatoes, beans, bell peppers, corn, and quinoa. Bring to a boil, stirring occasionally. Cover and reduce heat to medium-low and simmer for 25 minutes or until quinoa is tender, stirring once or twice.
- Remove from heat and stir in green onions. Top with your favorite chili toppings and enjoy!
recipe from Alida’s Kitchen, originally from Kraft
Friday, February 21, 2014 at 5:35 am
Love veggie chili! Will have to try this.
Friday, February 21, 2014 at 6:50 am
Your photo looks fab!! So glad you enjoyed this chili…it’s just so easy and tasty too. Love it!