Quinoa Chili

Quinoa Chili

My omni friends and family LOVE this chili recipe.  My sister-in-law asks me to make it for our family get-togethers.  My husband has even been known to carry a half-dozen servings of it back to the Middle East when he travels to work.  It isn’t crazy spicy, so those with a sensitive palate can enjoy it also.  You are free to make it as spicy as you like – you can consider adding in fresh jalapeño slices or a can of diced green chiles.  Muir Glen makes a fire roasted diced tomato with green chiles for an extra kick too.

Quinoa Chili
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  • 1 vidalia or sweet yellow onion
  • 1 green bell pepper
  • 1 Tbsp olive oil (or grapeseed oil)
  • 3 cans of beans - mix it up! I use black beans, garbanzo beans, and a red kidney bean. You can also use pinto beans or white beans.
  • 2 cans fire-roasted diced tomatoes (I prefer Muir Glen brand)
  • 2 cans no salt added tomato sauce (Muir Glen is my favorite)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp sugar (I prefer raw sugar)
  • 1/2 cup white quinoa


  1. Dice onion and green pepper.
  2. Heat olive oil in pan on medium-high heat in large pot. Add onion and green pepper to pot.
  3. Cook, stirring frequently, for about 3 minutes.
  4. Add all three cans of beans, drained and rinsed, to the pot. Stir and mix in with the peppers and onions.
  5. Add all seasonings to bean and veggie mixture. Stir to combine.
  6. Add the diced tomatoes to the pot. Stir.
  7. Add the tomato sauce to the pot. Stir.
  8. Add in 1/2 cup quinoa and stir to combine.
  9. Place lid on pot, and reduce heat to medium-low.
  10. Cook in pot for about 30 minutes, stirring occasionally to prevent beans from sticking to bottom of pot.
  11. Serve in a bowl with crispy smashed potatoes , over noodles, over a baked potato, or use it as a super thick dip for tortilla chips!

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