Recipe by Shauna
"Vegetarian chili with quinoa. Sprinkle cheese on top to serve."
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uncooked quinoa, rinsed
1 (28 ounce) can
2 (19 ounce) cans
black beans, rinsed and drained
green bell pepper, chopped
red bell pepper, chopped
jalapeno pepper, seeded and minced
minced chipotle peppers in adobo sauce
salt and ground black pepper to taste
chopped fresh cilantro
Wow, why has no one tried and rated this recipe yet? Yay! I am first! :D This is an absolute EXCELLENT Vegetarian Chili option! with the inclusion of the quinoa, you do not miss the meat and it is SO healthy for you. I made a couple changes, I used vegetable broth to cook my quinoa in as opposed to water (I always do and it lends a nice flavour to the quinoa), and used red quinoa as I prefer that over the plain. I also used Ground Chipotle Chili Powder instead of regular chili powder as I love the smoky flavour it brings to the dish. To make this even more healthy and to cut out as much sodium as possible, I used dried beans (re-hydrated) and instead of the canned/crushed tomatoes, I chopped up 4 large roma tomatoes, oops, one more, I left out the zucchini as I am not a fan of that vegetable. Otherwise, followed the recipe exactly with all the other ingredients and it is spicy with the inclusion of the jalapeno and the chipotle, so adjust to your liking if you are not a fan of too much heat. This does make a large pot worth, so I just divided it up into 2 cup portions and froze them, these will make great meals on the fly, just serve with some cornbread or a salad! Thanks Shauna for the great recipe! a clear winner here! :D
This recipe takes a little getting used to as the quinoa adds a very different texture to the dish. I made this in an attempt to find vegetarian dishes that my family would eat. The flavors were good, but the kids didn't like it. My husband just kept saying that it would be better with meat in it. Sadly, as much as I prefer vegetarian dishes, I'd have to agree with him on this one :(
This will still be a standby recipe to use up food storage in the future.
While I have been using this website for years, this is the first recipe I have ever reviewed. This chili deserves it! The only thing I did differently was to add an extra can of tomato sauce because I wanted a saucier chili. This was my first attempt at cooking with quinoa, so I was a bit worried that I wouldn't like the texture of it in chili. But it was wonderful. It blended right in and added a heartiness to the dish. Great recipe! I will be making this again and again.
This was really good and quick to make. Cooked the quinoa in chicken broth. I used green beans instead of zuccini and canned corn instead of frozen. To make it healthier, I used no salt added canned beans and veggies. I will be making this again :)
Oh my goodness, this is amazing, so tasty! I made it exactly as stated and it truly turned out perfectly. I love the spiciness and the consistency, couldn't be better!!!! I will definitely make again and again!
My husband and I had heard that quinoa very healthy, and he really wanted to try it. He chose this recipe as the one he wanted to experiment with. I was rather reluctant, as food texture is a big deal for me, and I'm not a big fan of bell peppers. I'm so glad that we made this! Not only is the flavor excellent, but the crunch of the bell peppers really added a lot to this dish. The quinoa was a different texture than I was expecting (I thought it would be more like couscous), and it turns out I really enjoyed it! This recipe is very filling, and makes quite a bit, so we were able to freeze several containers for future meals. Thanks! (Oh - and my husband LOVED the chili! He wants to make it again!)
Best veggie chili ever. Nice served with fresh avocado and lime.
Oh I can't wait for leftovers tonight. So good and healthy! I did cook ny quinoa in chicken broth for a bit more flavor. Also added dried corriander and dried cilantro leaves since I had no fresh. I did have to thin this out a bit with some water. Once the cooked quinoa is added, it still seems to absorb moisture from the chili. Added some fresh mushrooms and a can of fire roasted tomatoes too. Served with shredded Mexican cheese blend and of course for me, I kick up the heat and add red pepper flakes to mine. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa and Black Bean Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 233
** Calories from Fat: 31
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
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