Something old, something new! This quick, new-age chili has become quite the favorite in our house! Sure to be a crowd pleaser! Garnish with cheese, onion, sour cream, avocado, etc.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk 1 cup beef broth and chili seasoning mix together in a bowl.

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  • 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.

Nutrition Facts

232 calories; protein 11g 22% DV; carbohydrates 38.2g 12% DV; fat 4.9g 8% DV; cholesterolmg; sodium 1379.2mg 55% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2014
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 chili with no meat! This recipe sounded super intriguing so I just had to whip some up. The recipe couldn't be easier and it's ready fairly quickly. I couldn't find a tri-bean blend so I used Bush's Mixed Beans (mix of Pinto and Great Northern beans). For the chili seasoning I used McCormick's Tex-Mex flavor. The only thing I might change is to add a bit more broth (at least another 1/2 cup) bc I found the final product to be very thick. Also next time I will omit the first step of pre-mixing the broth and seasoning mix. These ingredients can easily all be tossed in together in step 2. Thank you ciao bella for the great recipe and providing me with some delicious and nutritious lunches all week! Read More
(6)

Most helpful critical review

Rating: 3 stars
12/21/2018
I made this 11/2018 as written--even found the tri-bean blend. It's easy to make tastes OK. However it was more like a casserole than a chili. The quinoa absorbs most of the liquid--even seemed to do so after it was cooked and in the frig. Don't know if I'll make again as there are lots of other recipes out there for chili and/or quinoa. But if I were to come back to this recipe I'd probably add more liquid to it. Read More
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/04/2014
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 chili with no meat! This recipe sounded super intriguing so I just had to whip some up. The recipe couldn't be easier and it's ready fairly quickly. I couldn't find a tri-bean blend so I used Bush's Mixed Beans (mix of Pinto and Great Northern beans). For the chili seasoning I used McCormick's Tex-Mex flavor. The only thing I might change is to add a bit more broth (at least another 1/2 cup) bc I found the final product to be very thick. Also next time I will omit the first step of pre-mixing the broth and seasoning mix. These ingredients can easily all be tossed in together in step 2. Thank you ciao bella for the great recipe and providing me with some delicious and nutritious lunches all week! Read More
(6)
Rating: 5 stars
10/08/2015
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! Read More
(2)
Rating: 5 stars
02/06/2016
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! Read More
(1)
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Rating: 3 stars
12/20/2018
I made this 11/2018 as written--even found the tri-bean blend. It's easy to make tastes OK. However it was more like a casserole than a chili. The quinoa absorbs most of the liquid--even seemed to do so after it was cooked and in the frig. Don't know if I'll make again as there are lots of other recipes out there for chili and/or quinoa. But if I were to come back to this recipe I'd probably add more liquid to it. Read More
Rating: 5 stars
07/17/2016
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 due to my toddler but we do put in a can of diced tomatoes. When we serve it we like to add a little cheese and plain nonfat yogurt mixed in. Yummy! Read More
Rating: 5 stars
04/10/2017
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 1/2 can kidney but decided to add the full cans of black and kidney and it was excellent as well. I will definitely make this again! Had to add some extra liquid at the end as it was getting dry made it ahead and put it in the slow cooker. Read More
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Rating: 5 stars
07/07/2016
Delicious easy low fat option. Made just like the recipe says. Added it to our favorites list! Read More