Zesty Quinoa Chili
This colorful and zesty quinoa chili will boost your mood and your health. Packed with veggies and protein, this lightened-up chili is delicious and incredibly good for you!
Equipment
- 1 Dutch oven or large pot
- 1 small pot
- 1 ladle or large spoon
- 1 zester or grater
Ingredients
Quinoa ingredients
- 1 cup low-sodium vegetable broth or water
- ½ cup quinoa
Chili ingredients
- ½ red onion diced
- 1 red bell pepper diced
- ½ cup fresh or frozen corn
- 1 medium zucchini diced
- ½ medium jalapeño seeds and membranes removed, finely chopped (omit if you prefer less spice)
- 4 cloves garlic minced
- 1½ teaspoons chili powder
- 1½ teaspoons ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne (omit if you prefer less spice)
- ¾ teaspoon ground coriander
- 1 cup plus 2 tablespoons low-sodium vegetable broth or water divided
- 1 15-ounce can black beans drained and rinsed
- 1 15.5-ounce can chickpeas drained and rinsed
- 1 28-ounce can diced tomatoes with their juices
- ¼ to ½ cup fresh cilantro chopped
- zest of ½ lime
- juice of ½ lime more to taste
- cracked black pepper to taste
Garnishes
- diced avocado
- fresh cilantro
- shredded purple cabbage
- sliced jalapeño
Instructions
- Make the quinoa: In a small pot, bring 1 cup of vegetable broth or water to a boil. Add the quinoa and reduce the heat to low. Cover the pot and simmer for 15 minutes, or until the quinoa has absorbed all the water. Remove from heat and keep the pot covered for at least 5 more minutes.
- Sauté the vegetables: In a Dutch oven or large pot over medium heat, add 2 tablespoons of the vegetable broth or water. Add the onion, red pepper, corn, zucchini, and jalapeño. Cook, stirring frequently, for approximately 5 to 7 minutes, or until the vegetables soften. Add the garlic and spices and cook for an additional minute, continuing to stir to prevent sticking.
- Simmer the chili: Reduce the heat to low and add the black beans, chickpeas, diced tomatoes with their juices, 1 cup of vegetable broth or water, and the cooked quinoa. Simmer, stirring occasionally, for 20 minutes.
- Add the finishing touches: Remove from heat. Stir in ¼ cup of fresh cilantro, and the zest and juice of ½ a lime. Taste and add more cilantro, lime juice, and/or cracked black pepper, as desired.
- Serve: Spoon the chili into bowls and enjoy as-is or garnished with diced avocado, chopped cilantro, shredded purple cabbage, and/or sliced jalapeño.
Notes
- Leftovers may be stored in the fridge and are best used within a week. Alternatively, leftovers may be frozen for later use.