Quinoa Chili is comfort served in a bowl, guilt-free. A traditional chili that is protein-packed with roasted peppers, tomatoes, and quinoa.

Quinoa Chili
Colorado is known for its sporadic change in temperatures. And this spring is no exception. For about the last few weeks we have had massive amounts of rain and temperatures ranging from the 80’s down to the 20’s. Yesterday it was pouring all day and we just couldn’t escape the crisp cool air. Freezing actually. It was completely chili weather.

Quinoa Chili is comfort served in a bowl, guilt free. A traditional chili that is protein-packed with roasted peppers, tomatoes, and quinoa.

I love warming up to a warm bowl of chili. It is the ultimate comfort food. Right?

Trying to go along with making healthier choices for our meals and snack, I decided I would make a quinoa based chili. And here is the secret that sets this Quinoa Chili away from others, the roasted peppers! Peppers are easy to roast, and they add some much additional flavor like a smoky burn. Oh, I love it.

Quinoa Chili Twitter

Now my husband hates beans, so I knew that getting him to even try this chili would be a challenge. But he did and he loved it, of course, he ate around the beans but I didn’t mind. This is hands down my new favorite chili, move over beef quinoa is what’s for dinner.

I can’t wait for you to try this healthier, protein packed chili. Trust me, you will just fall in love with it.
Enjoy! XOXO San

How do you make Quinoa Chili?

Cut the red, green, yellow, and poblano peppers in half, remove seeds and stem then place face down on baking sheet. Skin side should be facing up.

Set oven to low broil, place peppers in the oven.

Dice onion and garlic. Add olive oil to a large pot, and place over medium-high heat, add in onions and garlic. Sautee until tender, remove from heat.

Once peppers start to become charred on the top, about 10-12 minutes, remove pan from oven and dice up the peppers. Add diced peppers to onions, place back over medium-high heat, cook stirring the onions and peppers together. Pour in drained and rinsed black and dark kidney beans. Gently stir.

Pour in tomato sauce, diced tomatoes and enchilada sauce. Stir in chili powder until chili is well combined. Bring a boil, then reduce heat to low, cover and simmer 30-45 minutes.

Meanwhile, prepare quinoa according to package directions. One cup uncooked quinoa to 2 cups of water, bring to a boil, then cover and reduce heat to low and simmer for 15 minutes.

Once chili has cooked for 30 minutes, add in cooked quinoa. Stir and cook for another 10-15 minutes. Then it is ready to serve. You can keep this simmering uncovered over low heat for up to an hour.

Serve with cheese, sour cream, and chopped cilantro. Enjoy!

Try these other delicious Quinoa recipes: Slow Cooker Quinoa Tortilla Soup, and Fajita Quinoa Bowls.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Quinoa Chili Pinterest Image

Quinoa Chili

Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 6 -8
Calories: 390 kcal
Quinoa Chili is comfort served in a bowl, guilt free. A traditional chili that is protein-packed with roasted peppers, tomatoes, and quinoa.

Ingredients
 

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 poblano pepper
  • 2 cloves garlic
  • 1 red onion chopped
  • 2 tablespoons olive oil
  • 14.5 ounces black beans drained and rinsed
  • 14.5 ounces dark red kidney beans drained and rinsed
  • 2-14.5 ounce cans tomato sauce
  • 2-14.5 ounce cans diced tomatoes
  • 10.5 ounces red enchilada sauce
  • 4 tablespoons chili powder
  • 1/4 teaspoon pepper
  • 1/2-1 teaspoon salt
  • 1 cup uncooked quinoa
  • 2 cups water

Instructions
 

  • Cut the red, green, yellow, and poblano peppers in half, remove seeds and stem then place face down on baking sheet. Skin side should be facing up.
  • Set oven to low broil, place peppers in the oven.
  • Dice onion and garlic. Add olive oil to a large pot, and place over medium-high heat, add in onions and garlic. Sautee until tender, remove from heat.
  • Once peppers start to become charred on the top, about 10-12 minutes, remove pan from oven and dice up the peppers. Add diced peppers to onions, place back over medium-high heat, cook stirring the onions and peppers together. Pour in drained and rinsed black and dark kidney beans. Gently stir.
  • Pour in tomato sauce, diced tomatoes and enchilada sauce. Stir in chili powder until chili is well combined. Bring a boil, then reduce heat to low, cover and simmer 30-45 minutes.
  • Meanwhile prepare quinoa according to package directions. One cup uncooked quinoa to 2 cups of water, bring to a boil, then cover and reduce heat to low and simmer for 15 minutes.
  • Once chili has cooked for 30 minutes, add in cooked quinoa. Stir and cook for another 10-15 minutes. Then it is ready to serve. You can keep this simmering uncovered over low heat for up to an hour.
  • Serve with cheese, sour cream, and chopped cilantro.
Calories: 390kcalCarbohydrates: 64gProtein: 18gFat: 8gSaturated Fat: 1gSodium: 772mgPotassium: 1011mgFiber: 17gSugar: 7gVitamin A: 2770IUVitamin C: 98.7mgCalcium: 86mgIron: 6.5mg
Tried this recipe?Let us know what you think!

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