Quinoa Chili
From mellybelly 16 years ago
- 45 minutes to make
- Serves 6
I came across this recipe for Quinoa Chili in the Toronto Star, it comes from Toronto author Judith Finlayson's; The Complete Whole Grains Cookbook. I have been looking for a chili recipe with this supergrain for some time. Read more Most whole grains soak up liquid if left to sit, so you may need to add extra stock/water if reheating. See less
Ingredients
- 1 tbsp olive oil shopping list
- 2 yellow onions, diced shopping list
- 2 stalks celery, diced shopping list
- 2 carrots, peeled, diced shopping list
- 1 red bell pepper, seeded, diced shopping list
- 4 cloves garlic, minced shopping list
- 2 tbsp chili powder, such as ancho or chipotle shopping list
- 1 tbsp pureed chipotle peppers packed in adobo sauce shopping list
- 28-oz(796-ml) can diced tomatoes with juices shopping list
- 2 cups vegetable stock shopping list
- salt & freshly ground pepper shopping list
- 1 cup quinoa, rinsed well shopping list
- 14 oz (398 ml) can pinto beans shopping list
- 1 cup corn kernels shopping list
How to make it
- In large, deep saucepan, heat oil over medium. Add onion, celery, carrots, bell pepper & garlic. Cook stirring, until vegetables are softened, about 7 minutes. Add chili powder & chipotles. Cook stirring, 1 minute.
- Add tomatoes with juices & stock. Bring to boil. Season to taste with salt & pepper. Add quinoa, beans and corn. cook stirring until mixture returns to boil. Reduce heat to low and simmer until quinoa is tender about 25 minutes.
The Rating
Reviewed by 2 people-
sounds awsome thanks high5
momo_55grandma
in Mountianview loved it
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I've tried to unrate this recipe as I found it mediocre at best. If I made it again I would 1/2 the quinoa, use 1 cup less stock, add another can of beans and add more spice. It turned out to be more of a tex-mex quinoa stew.
eenaka
in Toronto loved it
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