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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

412.3 calories; 27.5 g protein; 52.8 g carbohydrates; 44.9 mg cholesterol; 704.6 mg sodium. Full Nutrition

Reviews (170)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2011
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 well! Because kids were going to be eating it I skipped the jalepeno and only added half the chili powder. It was not spicy at all, but it was still full of flavor! I did have to add some liquid, and I used a can of chicken broth (or half a can for a single recipe). I will definitely be making this again. EDIT: Now that I have made this a second time I will say that I believe that the flavor is much improved by cooking the quinoa in chicken broth (or vegetable broth if you prefer) instead of water. I think I did this without even thinking about it the first time because I almost always do when cooking grains. This time I didn't bother with it, and the flavor was not as good. I remedied it by dissolving some "Better than Bouillon" in a couple of tablespoons of water and stirring this into the finished chili. Read More
(200)

Most helpful critical review

Rating: 3 stars
12/09/2011
don't hesitate to experiment with tomatillos various peppers and white beans. Read More
(11)
234 Ratings
  • 5 star values: 157
  • 4 star values: 58
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
08/29/2011
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 well! Because kids were going to be eating it I skipped the jalepeno and only added half the chili powder. It was not spicy at all, but it was still full of flavor! I did have to add some liquid, and I used a can of chicken broth (or half a can for a single recipe). I will definitely be making this again. EDIT: Now that I have made this a second time I will say that I believe that the flavor is much improved by cooking the quinoa in chicken broth (or vegetable broth if you prefer) instead of water. I think I did this without even thinking about it the first time because I almost always do when cooking grains. This time I didn't bother with it, and the flavor was not as good. I remedied it by dissolving some "Better than Bouillon" in a couple of tablespoons of water and stirring this into the finished chili. Read More
(200)
Rating: 5 stars
04/27/2011
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 least once a month thanks for the recipe. Read More
(89)
Rating: 4 stars
03/21/2011
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 a baked potato with shredded low fat cheese and fat free sour cream and it was great. Read More
(87)
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Rating: 5 stars
08/23/2011
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 into porridge. I cooked it on low for 15 hours and then added the cooked quinoa to the finished chili. The chili was a tiny bit watery from the crock pot, but it thickened up nicely once I added the quinoa. This is a really tasty and healthy recipe. I topped it with a bit of avocado and cheddar cheese. Read More
(71)
Rating: 4 stars
05/09/2011
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 diced canned chipotles in adobo per the other recipe on here for "Black bean quinoa chili" b/c I think that would've added a special flavor that this seemed to be missing. Otherwise I was faithful to the recipe's ingredients but I put everything (save the cooked quinoa) in the crockpot b4 leaving for work in the a.m. and stirred the quinoa in when I got home. The quinoa balloons up so I only made about 3/4 c. and then it begins to absorb all of what remains of the liquid in the chili (which really is only that from the canned tomatoes) so I had to add a little water to counter the gummy thickness. With a sprinkle of cheese and a handful of cilantro this recipe has transformed us into quinoa chili junkies. Read More
(54)
Rating: 5 stars
05/03/2011
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 to be! I never would have thought of using quinoa this way. Thanks for the recipe! It is now a part of our regular rotation:) Read More
(38)
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Rating: 5 stars
11/13/2011
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 loved it as it was so colourful & the hubby too. Definitely making this again and again. Read More
(27)
Rating: 5 stars
07/16/2011
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 the chili was very thick and I didn't think it would hold the quinoa well. It was a little "soupy" but when I added the quinoa at the end it soaked everything up to create a thicker consistency (which I prefer when it comes to chili). My boyfriend would have liked it a little spicier so I think I will add a bit more kick to it next time. Overall a wonderful meal that I will be making again! Read More
(21)
Rating: 5 stars
07/30/2011
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. I even got multiple "That smells GOOD" comments from cubemates. Definitely a must try! Read More
(20)
Rating: 3 stars
12/09/2011
don't hesitate to experiment with tomatillos various peppers and white beans. Read More
(11)