Chili with Quinoa

(serves 6)


3/4 cup quinoa

1- 28oz cans of diced tomatoes

1- 14.5oz can of crushed tomatoes

2 1/4 cup of water

3/4 cup green chili, mild, deseeded and chopped

2- 14.5oz cans of kidney beans

1- 14.5oz can of black beans

1 can of corn

1 big onion, finely chopped

5 garlic cloves, finely chopped

2 1/2 teaspoons cayenne pepper

2 teaspoons cumin

2 teaspoons unsweetened cocoa powder

1 1/2 teaspoons paprika, hot

1/2 teaspoons honey

1/2 teaspoon coriander powder

Juice of 1 lime


Salt and pepper

1 Tbsp. olive oil



Prepare the quinoa according to the package instructions.

Heat the olive oil in a large saucepan over medium heat. Sauté onions and garlic. Add all the other ingredients except beans, corn, cilantro, and lime juice. Bring to a boil and cook over low heat for 30 minutes. If necessary, add some water.

Now add the beans, corn, cilantro and lime juice and let simmer again for 10 – 15 minutes.

Serve in a bowl with your favorite topping:

1 Tbsp. cheddar cheese

1 Tbsp. sour cream or greek yogurt

2-3 slices of avocado

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