Three Bean and Quinoa Chili

Three different beans and quinoa make this a satisfying alternative to a typically meat-heavy dish; it will turn a meat-lover into a vegetarian wanna be. 

Three Bean and Quinoa Chili

It’s safe to say that I have a soup obsession.


Soup seriously couldn’t be more perfect in my opinion.

The fact that everything is made in one pot would win me over alone, but then you have all the other wonderful things about soup. It’s warming, comforting, delicious… I could talk for hours about soup…

I could tell you that it is impossible for me to pick a favorite soup because I like them all. I could tell you how soup reminds me of childhood {we always had soup when I was little. My dad is the best soup maker in the world}.

Three Bean and Quinoa Chili

But instead of typing for hours about soup, I’ll cut to the chase and tell you the best part, in my opinion, about soup. My very favorite part about soup is that it’s an easy way to pack in veggies!

Soups are a dream come true for me – a vegetable loving, veggie-pusher encourager. I’m always trying to find ways to get people to eat more veggies, and soup totally does the trick.

Let’s take this Three Bean and Quinoa Chili for example. It has bell peppers, onions, garlic, jalapeños, and tomatoes.

Three Bean and Quinoa Chili

On top of all that veggie goodness, this chili is loaded with fiber and plant-based lean protein. It will turn a meat-lover into a vegetarian wanna be.

Three different beans and quinoa make this a satisfying alternative to a typically meat heavy dish.

Feel free to add any embellishments to your soup. Avocados and diced green onions would be delicious vegan options, or you could add some freshly grated cheese or a dollop of Greek yogurt.

There’s really only one way to improve on this chili, and that’s to make a batch of cornbread to soak up the spicy goodness.

Three Bean and Quinoa Chili

This recipe makes a big batch {about 10 cups}, and it gets better the longer it sits. Leftovers keeps well in the fridge for about 5 days or in the freezer for a month or two.

One quick thing before I give you the recipe: when you add all the ingredients to the pot, it’s going to look like it has too much liquid. Don’t freak out; it thickens as the quinoa cooks and turns into a glorious, yummy bowl of goodness. I promise.

Three Bean and Quinoa Chili

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 10 cups

Serving Size: 1 cup

Three Bean and Quinoa Chili

Three different beans and quinoa make this a satisfying alternative to a typically meat heavy dish; it will turn a meat-lover into a vegetarian wanna be.

Ingredients

  • 1 tsp olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeno, minced
  • 3 cloves garlic, minced
  • 1 cup quinoa
  • 2 cups water
  • 1 (28 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 4 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt

Instructions

  1. Heat oil in a large soup pot over medium heat. Add onions and bell pepper. Sauté for about 5 minutes until lightly browned. Add jalapeño, garlic, and quinoa. Stir for 30 seconds. Pour in water, diced tomatoes with juices, and tomato sauce. Stir well.
  2. Add in remaining ingredients and stir well. Bring to a boil. Reduce heat to a simmer, and simmer for 25 minutes, stirring occasionally. Taste and adjust seasoning as needed. Enjoy!

Notes

Use no salt added tomato sauce and diced tomatoes, if possible. You can also use 2 (14 oz) cans diced tomatoes. Rinsing the beans well will help decrease the sodium content in the beans.

http://mycookingspot.com/three-bean-and-quinoa-chili/

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Meme Inge is a registered dietitian/nutritionist living in New Orleans, LA - notably referred as The Big Easy. Growing up surrounded by a family of cooks, Meme has always been a lover of food - both healthy and not so healthy. She started the blog Living Well Kitchen as an outlet for sharing her kitchen creations and nutrition knowledge with others. Living Well Kitchen is busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and any other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier.

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Comments

  1. Oh, Meme, this looks so delicious indeed! Chili is one of my favorite wintertime foods. I feel bad for people who don’t like beans because they are missing out. But then, it means more chili for me. Cannot wait to make this!

    • Thanks Susannah!! People that don’t like beans are CRAZY! haha 🙂 I am pretty sure I have at least 4 cans and a few bags of dried beans in my pantry at all times.

  2. This looks incredible! My husband doesn’t like beans, sadly, but I’ll definitely be making this for me sometime very soon!

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