Add to your recipes 0 previous edits

Quinoa And Black Bean Chili

Fabulous fall and winter chili! Loaded with tasty goodness!


For Quinoa:

  • 1 c quinoa, rinsed
  • 2 c water
  • ¼ tsp salt

For Chili:

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 (28 oz) can crushed tomatoes
  • 2 (19 oz) cans black beans, rinsed and drained
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium zucchini, chopped (2 C)
  • 1 jalapeno, seeded and minced
  • 1 whole chipotle pepper in adobo sauce, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 c frozen corn kernels
  • ¼ c fresh cilantro, chopped


  1. Bring quinoa, water and salt to a boil in a saucepan over high heat. Reduce heat to medium-low and simmer, covered, until quinoa is tender and water is absorbed, 15-20 minutes.

  2. Meanwhile, heat oil in a heavy 5-quart pot over medium heat. Cook onion, stirring, until softened and translucent, about 5 minutes. Add garlic, chili powder, and cumin, and cook, stirring, 1 minute. Stir in tomatoes, beans, green and red bell peppers, zucchini, jalapeno, chipotle pepper, oregano, salt and black pepper. Bring to a simmer over medium heat, then continue to simmer, covered, stirring occasionally, 20 minutes.

  3. Stir in quinoa and corn. If it's really thick, add up to 1 C water, too. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro.

Send us your comments, suggestions or bug reports!