Go Back
–+ servings
A bowl of Chunky Vegetable Quinoa Chili with a spoon.
Print

Chunky Vegetable Quinoa Chili

An easy chili made with quinoa and plenty of bright, fresh vegetables.
Course Dinner, Lunch, Main Course
Cuisine American
Keyword chili with vegetables, quinoa chili, veggie chili
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings

Ingredients

  • 1 cup uncooked quinoa
  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 5 stalks celery chopped
  • 5 medium carrots peeled and sliced
  • 6 sweet peppers chopped
  • 1 zucchini quartered and sliced
  • 2 yellow zucchini quartered and sliced
  • 4 cloves fresh garlic minced
  • pinch of kosher salt
  • 32 oz chicken broth
  • 2 15 oz cans diced tomatoes
  • 2 cans white beans drained
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon hot sauce
  • 1 teaspoon fresh lime juice
  • kosher salt fresh cracked pepper, Lawry's Garlic Salt with Parsley
  • fresh Cilantro leaves chopped

Instructions

  • Cook quinoa according to package directions. Set aside. Heat oil into a large dutch oven over medium heat. Saute onions, celery, carrots, sweet peppers, and zucchini. Stir and cook for 5-8 minutes or until softened. Stir in garlic and cook for 60 seconds. Season with a pinch of kosher salt.
  • Pour in chicken broth, cooked quinoa, tomatoes, beans, cumin, chili powder, hot sauce, and lime juice. Season with kosher salt, pepper, and Lawry's according to your liking. Add some then give a taste until you are satisfied :)  Stir in fresh cilantro leaves.
  • Simmer on low until ready to serve. We like to crush tortilla chips over top, mmm!