Best Quick Quinoa Chili Recipes

QUINOA CHILI

Quinoa Chili image

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!

Provided by Gingerbreadgirlz

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h5m

Yield 8

Number Of Ingredients 19

Ingredients

1 cup uncooked quinoa, rinsed
2 cups water
1 pound extra lean ground beef
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 teaspoon dried oregano leaves
1 teaspoon dried parsley
salt and ground black pepper to taste
1 cup frozen corn kernels, thawed
¼ cup chopped fresh cilantro

Steps:

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Nutrition Facts : Calories 412.3 calories, Carbohydrate 52.8 g, Cholesterol 44.9 mg, Fat 11.5 g, Fiber 14.8 g, Protein 27.5 g, SaturatedFat 3.4 g, Sodium 704.6 mg, Sugar 2.8 g

SLOW-COOKER QUINOA CHILI

Slow-Cooker Quinoa Chili image

This is the recipe that turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. -Claire Gallam, Alexandria, Virginia

Provided by Taste of Home

Categories Lunch

Time 4h25m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 15

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes with mild green chiles, undrained
1 can (14 ounces) fire-roasted diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups reduced-sodium beef broth
1 cup quinoa, rinsed
2 teaspoons onion soup mix
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Optional: Shredded cheddar cheese, chopped avocado, chopped red onion, sliced jalapeno, sour cream and cilantro

Steps:

In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. , Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender., Serve with optional toppings as desired.

Nutrition Facts : Calories 318 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 805mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges