Vegetarian Quinoa Chili

Serves 4


  • 1 can black beans
  • ½ cup cilantro
  • ½ tsp. coriander, ground
  • 4 cloves garlic
  • 1 can green chilies
  • 2 cans kidney beans
  • 1 lime, juiced
  • 2 tomatoes
  • 1 red onion, diced large
  • 1 can tomato sauce
  • 2 cups quinoa, cooked
  • ½ tsp. cayenne pepper
  • 5 tbs. chili powder
  • 2 tsp. cumin, ground
  • 2 tsp. cocoa powder
  • 5 tsp. paprika
  • Sea salt and ground black pepper to taste
  • 1 tbs. extra virgin olive oil
  • 5 cups water

Heat olive oil in a large enameled cast iron pot over medium-high heat. Add onions once oil is hot and sauté until tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1.5 cups then add more later if desired), green chilies, chili powder, cumin, cocoa, paprika, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to a simmer, cover pot and simmer for 30 minutes. Add in all beans, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (plain yogurt, diced avocado).


Recipe adapted from “Quinoa Chili {Vegetarian} – Cooking Classy.” Cooking Classy. 31 July 2013. Web. 14 Oct. 2015. <>.


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