January 2010

Make Ahead Recipe

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Veggie Bean Chili with Quinoa

Serves 6

You'll Need
  • 1 cup quinoa (red or white)
  • 2 cups water
  • 1 tsp salt
  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1 sweet red pepper, chopped
  • 1 cup celery, chopped
  • 1 Tbsp chili powder
  • 1 tsp dried oregano
  • ½ cup frozen corn
  • 1 can (28 oz) chopped tomatoes
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) chickpeas, rinsed and drained
  • Toppings: shredded cheddar cheese, fresh cilantro
Prep and Cook
  • In a strainer, rinse quinoa under running water and drain thoroughly.
  • Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
  • Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
  • Remove pot from the heat, fluff with a fork, and let stand.


  • Heat oil in a large Dutch oven or pot over medium-high heat.
  • Add onion, garlic, carrots and celery to the pot and sauté for 5 minutes or until tender.
  • Add the remaining ingredients (minus the toppings), stirring until combined and bring to a boil.
  • Reduce heat and simmer for approximately 30 minutes (or longer).
  • Just before serving, stir in cooked quinoa.
  • Ladle chili into bowls and top with shredded cheese and a sprinkle of fresh cilantro.

Good to know: Freeze chili in single serve portions, in containers or sealed freezer bags for school lunches or a hearty meal after a day of skating, skiing or tobogganing. Turn up the heat on your chili by adding a few minced chili peppers. Make this Make Ahead Meal with the leftover quinoa from the Family Meal.

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