Enjoy a quinoa chili supper that's full of flavor and a good dose of protein. This naturally vegan, Quinoa Chili comes together quickly and easily for a super supper.
In a large skillet over medium heat, heat the oil until shimmering. Cook the onions, jalapeno, and garlic until the onion starts to become translucent, about 5 minutes.
Transfer the onion mixture to the crock of a slow cooker. Add the tomato sauce, pasilla chile powder, cumin, and oregano. Stir to combine.
Add the water, quinoa, beans, tomatoes, and green chiles. Stir gently to combine.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 2 to 3 hours. Adjust the seasonings with salt and pepper to taste. Add more liquid if the mixture is too thick.
Stovetop Instructions
In a large stockpot over medium heat, heat the oil until shimmering. Cook the onions, jalapeno, and garlic until the onion starts to become translucent, about 5 minutes.
Add the pasilla chile powder, cumin, and oregano. Stir to combine. Stir in the tomato sauce and then the water. Bring to a low simmer.
Add the quinoa, beans, tomatoes, and green chiles. Bring to a simmer. Reduce the heat to low and cover. Simmer for about 20 minutes, or until the quinoa is tender. Adjust the seasonings with salt and pepper to taste.
Freezing Instructions
To freeze: Divide the chili into meal-size portions in plastic containers. Chill in the refrigerator before freezing. When ready to serve, thaw the chili in the refrigerator. Reheat in a saucepan until heated through.
Notes
Nutritional data is approximate and does not include any toppings you might add. It is based on ⅛ the recipe.Variations: Feel free to change up the beans that you use as well as mix-in other vegetables and legumes. Some to consider:
hominy
corn kernels
lentils
diced bell peppers
cubed squash (winter or summer)
for meat eaters: cooked ground beef, turkey, or chicken; shredded pork, beef, or chicken; cubed meat.
If you need it to be gluten-free for safety reasons, be sure to read all ingredients labels to check for cross contamination.