Ingredients40 m servings 232 cals
- Whisk 1 cup beef broth and chili seasoning mix together in a bowl.
- Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes.
- Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.
Per Serving: 232 calories; 4.9 g fat; 38.2 g carbohydrates; 11 g protein; 0 mg cholesterol; 1379 mg sodium. Full nutrition
ReviewsRead all reviews 6
I'm shocked this recipe hasn't been tried and reviewed yet! This is a winner! I'm a chili lover, but I usually make mine with meat, and lots of it. This was my first time making quinoa chili or ...
So great and fast to make! It's a little spicy using original chili seasoning. Next time I will make with mild for a little less spice. You have to try this!
The whole family loves this, especially my teenage son. I cut back on the canned chilies and substituted diced fresh jalapeños and tomatillo salsa. Served over baked potatoes. Delicious!
This was excellent! It could easily be made vegetarian by using veggie broth. I could not find tri-beans so I was going to use a 1/2 can of lima (which I had open already) and 1/2 can black and...
My family really loved this. It was very easy to make, especially when you want to make something filling. We added left over hamburger meat in ours and use black beans. We don't add the chilies...