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Quinoa Chili


"A super delicious chili which can be made vegetarian by excluding the ground beef. With its unique texture and sweet savory flavor with a hint of spice, this recipe will have your friends asking for seconds!"
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1 h 5 m servings 412 cals
Original recipe yields 8 servings

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  • Prep

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  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
  2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
  3. Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
  4. Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 412 calories; 11.5 g fat; 52.8 g carbohydrates; 27.5 g protein; 45 mg cholesterol; 705 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 164
  1. 223 Ratings

Most helpful positive review

I LOVED this. I doubled the recipe so I could take dinner to a friend as well and it turned out to be a HUGE pot of food enough to feed both of our families dinner twice with more for a lunch as...

Most helpful critical review

don't hesitate to experiment with tomatillos, various peppers, and white beans.

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Most positive
Least positive

I LOVED this. I doubled the recipe so I could take dinner to a friend as well and it turned out to be a HUGE pot of food enough to feed both of our families dinner twice with more for a lunch as...

Wow, so good (we love quinoa), I omitted the zucc (didn't have one) and the meat and added a can of V8 as it was quite dry. Excellent flavour and left overs for lunches! We will make this at l...

I liked this a lot but had to add some water to keep it from getting too thick. Also, with personal taste, I just like things a bit spicier so added some ground red pepper. I served mine over...

This is an amazing chili recipe! I followed the directions exactly except that I cooked the chili in the crock pot. I didn't add the quinoa to crock pot because I was afraid it would dry out i...

Quinoa Chili Haiku: "Magical quinoa, elevates chili to 'wow!' A little too thick." This chili is heavenly, and we adored the earthy bite of the quinoa addition. I only wish that I'd added some d...

I was doing a cleanse and decided to give this recipe a try (without the ground beef) to add a little variety to my boring cleanse diet. What a pleasant and tasty surprise this dish turned out t...

We LOVED this recipe. Instead of beef, I used ground turkey (dieting here) and didn't put in any of the jalapeno (kids). I added a little extra cumin instead and left out the chili powder. Kids ...

Wonderful! This dish is delicious, hearty, and healthy... what more could you want? The only thing I did differently was that I added about a cup of vegetable broth when I added the tomatoes as ...

This is fantastic. I made it with the intention of freezing it in portions, then reheating at work, so I wasn't too excited about it at the time. When the time to reheat came, it was incredible....