Recipe by Gingerbreadgirlz
"A super delicious chili which can be made vegetarian by excluding the ground beef. With its unique texture and sweet savory flavor with a hint of spice, this recipe will have your friends asking for seconds!"
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uncooked quinoa, rinsed
extra lean ground beef
jalapeno pepper, seeded and minced
1 (28 ounce) can
2 (19 ounce) cans
black beans, rinsed and drained
green bell pepper, chopped
red bell pepper, chopped
dried oregano leaves
salt and ground black pepper to taste
frozen corn kernels, thawed
chopped fresh cilantro
I LOVED this. I doubled the recipe so I could take dinner to a friend as well and it turned out to be a HUGE pot of food enough to feed both of our families dinner twice with more for a lunch as well! Because kids were going to be eating it I skipped the jalepeno and only added half the chili powder. It was not spicy at all, but it was still full of flavor! I did have to add some liquid, and I used a can of chicken broth (or half a can for a single recipe). I will definitely be making this again. EDIT: Now that I have made this a second time I will say that I believe that the flavor is much improved by cooking the quinoa in chicken broth (or vegetable broth if you prefer) instead of water. I think I did this without even thinking about it the first time because I almost always do when cooking grains. This time I didn't bother with it, and the flavor was not as good. I remedied it by dissolving some "Better than Bouillon" in a couple of tablespoons of water and stirring this into the finished chili.
don't hesitate to experiment with tomatillos, various peppers, and white beans.
Wow, so good (we love quinoa), I omitted the zucc (didn't have one) and the meat and added a can of V8 as it was quite dry. Excellent flavour and left overs for lunches! We will make this at least once a month, thanks for the recipe.
I liked this a lot but had to add some water to keep it from getting too thick. Also, with personal taste, I just like things a bit spicier so added some ground red pepper. I served mine over a baked potato with shredded low fat cheese and fat free sour cream and it was great.
This is an amazing chili recipe! I followed the directions exactly except that I cooked the chili in the crock pot. I didn't add the quinoa to crock pot because I was afraid it would dry out into porridge. I cooked it on low for 15 hours and then added the cooked quinoa to the finished chili. The chili was a tiny bit watery from the crock pot, but it thickened up nicely once I added the quinoa. This is a really tasty and healthy recipe. I topped it with a bit of avocado and cheddar cheese.
Quinoa Chili Haiku: "Magical quinoa, elevates chili to 'wow!' A little too thick." This chili is heavenly, and we adored the earthy bite of the quinoa addition. I only wish that I'd added some diced canned chipotles in adobo, per the other recipe on here for "Black bean quinoa chili" b/c I think that would've added a special flavor that this seemed to be missing. Otherwise, I was faithful to the recipe's ingredients, but I put everything (save the cooked quinoa) in the crockpot b4 leaving for work in the a.m., and stirred the quinoa in when I got home. The quinoa balloons up so I only made about 3/4 c., and then it begins to absorb all of what remains of the liquid in the chili (which really, is only that from the canned tomatoes), so I had to add a little water to counter the gummy thickness. With a sprinkle of cheese and a handful of cilantro, this recipe has transformed us into quinoa+chili junkies.
I was doing a cleanse and decided to give this recipe a try (without the ground beef) to add a little variety to my boring cleanse diet. What a pleasant and tasty surprise this dish turned out to be! I never would have thought of using quinoa this way. Thanks for the recipe! It is now a part of our regular rotation :)
We LOVED this recipe. Instead of beef, I used ground turkey (dieting here) and didn't put in any of the jalapeno (kids). I added a little extra cumin instead and left out the chili powder. Kids loved it as it was so colourful & the hubby too. Definitely making this again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 412
** Calories from Fat: 103
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