Are you ready to transform your dinner routine with a mind-blowing, nutritious, and incredibly delicious meal that will have everyone asking for seconds? This Quinoa and Vegetable Chili isn't just another recipe—it's a flavor explosion that combines the protein-packed power of quinoa with the hearty warmth of traditional chili, creating a dish that's both healthy and irresistibly satisfying. Perfect for busy weeknights, meal prep, or impressing your health-conscious friends, this recipe is about to become your new go-to comfort food!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 can kidney beans, rinsed and drained
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a large pot, heat a small amount of olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and diced bell peppers to the pot, cooking for an additional 2-3 minutes until the vegetables start to soften.
- Stir in chili powder and cumin, allowing the spices to toast and become fragrant for about 30 seconds.
- Pour in the vegetable broth, rinsed quinoa, diced tomatoes with their juice, and kidney beans. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 20-25 minutes until quinoa is fully cooked and has absorbed most of the liquid.
- Season with salt and pepper to taste. If the chili seems too thick, add a little more vegetable broth to reach desired consistency.
- Remove from heat and let stand for 5 minutes before serving. This allows the flavors to meld and the quinoa to fully absorb the remaining liquid.
- Optional: Garnish with fresh cilantro, a dollop of Greek yogurt, or sliced avocado before serving.
Tips
- Rinse Your Quinoa: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Spice It Right: Toast your spices (chili powder and cumin) briefly before adding liquids to enhance their flavor and aroma.
- Don't Rush the Cooking: Let the chili simmer slowly to allow the flavors to meld and the quinoa to absorb the liquid completely.
- Customize Your Toppings: Experiment with garnishes like fresh cilantro, Greek yogurt, sliced avocado, or a sprinkle of cheese to add extra layers of flavor and texture.
- Make It Ahead: This chili tastes even better the next day, so don't hesitate to make it in advance for meal prep or quick weeknight dinners.
- Adjust Consistency: If the chili becomes too thick, simply add a little more vegetable broth to reach your desired texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
