Quinoa Chili

Quinoa Chili

121 Reviews 17 Pics
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
Recipe by  Gingerbreadgirlz

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (121)

Rate This Recipe


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.



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.



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.

More Reviews

Similar Recipes

Quinoa and Black Bean Chili

Quinoa and Black Bean Chili

The Best Turkey Chili

The Best Turkey Chili

Carol's Vermont Chili

Carol's Vermont Chili

Mulholland's Idaho Chili

Mulholland's Idaho Chili

Very Veggie and Beef Chili

Very Veggie and Beef Chili

Cheesy Black Bean and Corn Chili

Cheesy Black Bean and Corn Chili


Amount Per Serving (8 total)

  • Calories
  • 412 cal
  • 21%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 52.8 g
  • 17%
  • Protein
  • 27.5 g
  • 55%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 753 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Quinoa and Black Bean Chili


next recipe:

Quick Quinoa Chili