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.
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}.
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.
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.
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 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
- 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.
- 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.
Latest posts by Meme Inge (see all)
- Caprese Tuna Salad Stuffed Tomatoes - August 15, 2019
- Mardi Gras Chicken Fingers - February 8, 2018
- Greek Dip - June 5, 2017
- Tomato Basil and Ricotta Flatbread Pizza - August 30, 2016
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.
This looks incredible! My husband doesn’t like beans, sadly, but I’ll definitely be making this for me sometime very soon!
Thanks Madison!! I guess that means more for you, right?! It freezes beautifully, so you could definitely make a batch and freeze in individual servings to have on hand for the meals your husband is away.
That’s an amazing idea! Thanks for the tip 🙂 I’ll be doing that!