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Quinoa Chili from Damn Delicious


I found this recipe several years ago when in search of a new vegetarian chili recipe and have been making it regularly ever since. It’s a perfect meal for a busy weekend. I put everything but the quinoa in the slow cooker for a few hours, then add the cooked quinoa towards the end. Since this recipe makes a lot, it’s great for a crowd and the leftovers freeze well.


1 cup quinoa

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

2 (14.5-ounce) cans diced tomatoes

1 (15-ounce) can tomato sauce

1 (4.5-ounce) can diced green chiles

1 1/2 tablespoons chili powder, or more, to taste

2 teaspoons ground cumin

1 1/2 teaspoons paprika

1/2 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper, to taste

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed

1 1/2 cups corn kernels, frozen, canned or roasted

3 tablespoons chopped fresh cilantro leaves

Juice of 1 lime, optional

1 avocado, halved, seeded, peeled and diced


  1. In a large saucepan with 2 cups of water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
  4. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.

Serve immediately with avocado, if desired.

Hudson Valley Restaurant Week is back this April 8-21!