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Quinoa Chili

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“This is my favorite vegetarian chili recipe. It gets great reviews when I take it anywhere, I hope you enjoy it.”
READY IN:
1hr 5mins
SERVES:
12-16
YIELD:
17 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. -Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low.
  2. -Cover and simmer until quinoa is tender and the water has been absorbed, about 20 minutes. Set aside.
  3. -Heat the olive oil in the pan over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  4. -Season with the chili powder, ground cumin, cayenne pepper, oregano and crushed red pepper. Cook 1 minute to release the flavor of the spices.
  5. -Stir in the red bell pepper and zucchini, cook about 3 minutes.
  6. - Add the tomatoes, parsley, cilantro, kidney beans.
  7. -Season with Salt and Pepper.
  8. -Simmer until the peppers and zucchini are tender crisp, about 20 minutes.
  9. -Stir in the corn, fold in the quinoa.
  10. -Return to a simmer and cook 10-15 minutes to reheat.

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