Quinoa Red Bean Chili
Try this Quinoa Red Bean Chili recipe
Try this Quinoa Red Bean Chili recipe
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 cup diced onion
- 1 tablespoon oil
- 1/4 teaspoon cinnamon
- 1 cup quinoa rinsed and drained
- 1 1/2 cups frozen corn kernels
- 1 teaspoon salt (i use coarse kosher salt)
- 3 cans (8 ounces each) tomato sauce
- 1 medium green bell pepper cored, seeded and diced
- 2 cloves garlic finely minced, or 1/2 teaspoon garlic powder
- 2 teaspoons chili powder (see note)
- pinch of cayenne pepper (plus more for heat if desired)
- 3 cans (15 ounces each) red kidney beans rinsed and drained (see note)
- 3 cups chicken or vegetable broth (use the lesser amount
- Carbohydrate 25.4758440209893 g
- Cholesterol 0 mg
- Fat 8.77679587320262 g
- Fiber 3.04293206952072 g
- Protein 5.11523473888178 g
- Saturated Fat 1.12445746870416 g
- Serving Size 1 1 serving (84g)
- Sodium 3.59824372454207 mg
- Sugar 22.4329119514686 g
- Trans Fat 0.492824586145025 g
- Calories 196 calories
Step-by-step
- For the Instant Pot: using the saute function, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes.
- Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.
- Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir.
- Secure the lid, set the valve to seal, and select manual or high pressure (depending on the IP model you have) and dial up or down to 5 minutes.
- When cooking time has finished, let the pressure naturally release for 10 minutes or so and then quick release the rest of the pressure.
- Stir in the corn kernels to heat through.
- Season to taste with additional salt and pepper, if needed.
- The chili will thicken as it sits off the heat.
- Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
- For the slow cooker: in a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes.
- Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.
- Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
- Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir.
- Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
- Stir in the corn kernels to heat through.
- Season to taste with additional salt and pepper, if needed.
- The chili will thicken as it sits. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
My Go-To Comfort Food: Quinoa Red Bean Chili
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework help, and the ever-present struggle to get dinner on the table before everyone collapses from exhaustion. That's why I've developed a deep appreciation for recipes that are both nutritious and incredibly easy to prepare. This Quinoa Red Bean Chili is my absolute go-to, a recipe that consistently delivers on both fronts.
The beauty of this chili lies in its versatility. It's hearty enough to satisfy even the hungriest members of my family, but it's also packed with healthy ingredients like quinoa, red beans, and plenty of vegetables. The quinoa provides a good source of protein and fiber, keeping everyone feeling full and energized. The red beans add a creamy texture and a boost of protein, while the bell peppers and onions add a vibrant burst of flavor. I love that I can easily adapt this recipe to what I have on hand—sometimes I'll add a can of diced tomatoes for extra juiciness, or throw in some spinach at the end for an extra nutritional kick.
I often make a big batch on the weekend and store it in individual containers in the fridge. This makes for quick and easy lunches during the week, and it's also perfect for packing in school lunches. My kids love it, and I love knowing they're getting a healthy and delicious meal. The leftovers are also fantastic – reheating it only enhances the flavors, creating an even richer and more satisfying culinary experience.
Beyond the ease and health benefits, this chili is simply delicious. The combination of spices—chili powder, cumin, oregano, and a touch of cinnamon—creates a warm and inviting flavor profile. The chili is wonderfully adaptable to individual tastes; you can adjust the amount of cayenne pepper to control the heat level. My family enjoys it with a dollop of sour cream, a sprinkle of cheese, and some fresh cilantro. The topping possibilities are endless!
This chili has become a staple in our home, a reliable source of comfort food that's easy to make and always satisfying. It's a recipe that embodies everything I look for in a weeknight meal: healthy, delicious, and incredibly convenient. I truly hope you enjoy it as much as my family does. It’s more than just a meal; it’s a testament to the simple joys of good food and quality time together.
Ingredients: (Note that the quantities provided here are a guideline; adjust to your liking and the number of servings you require.)
Instructions: (Please refer to the instructions provided earlier for detailed cooking methods.)
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt
- Garnish with shredded cheese (cheddar, Monterey Jack, or your favorite)
- Add fresh cilantro for a vibrant pop of color and flavor
- A squeeze of lime juice brightens up the chili nicely
- Serve over rice, quinoa, or baked potatoes for a more filling meal
I hope this recipe brings you as much joy as it does my family! Happy cooking!
