adapted from

Yield: Serves 10-12
Prep Time: 30-45 min
Cook Time: 30-45 min
Total Time: about 1 - 1.5 hours


1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 large carrot, diced
2 celery stalks, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
1 large zucchini, diced
2 (15 ounce) cans black beans, drained and rinsed / or 2 cups cooked black beans
1 (15 ounce) can red kidney beans, drained and rinsed / or 2 cups cooked anasazi beans
3 (15 ounce) cans diced tomatoes / or 6 cups diced fresh tomatoes with their juice
1 (15 ounce) can tomato sauce / or about 1-2 T of tomato paste and water)
2-3 tablespoons chili powder
1 tablespoon ground cumin
Salt and fresh ground black pepper, to taste


Put rinsed quinoa and water in a small-medium sauce pan and bring to a boil. Turn down the heat and cook over medium flame until water is absorbed - about 15 minutes. Set aside.

In a large heavy bottomed pot, heat the olive oil over medium heat. Add the onion and cook until softened. Stir in garlic, carrot, celery, peppers, and zucchini. Stirring occasionally, cook until vegetables are tender.

Add the beans, tomatoes, and tomato sauce and gently combine. Stir in the cooked quinoa. Add the chili powder, cumin, salt (you may not need it if you used canned beans and tomatoes), and black pepper to taste.

Simmer chili on low, stirring occasionally for about 45 minutes.


Top with jalapenos, grated cheese, sourcream and green onions cut on a bias.

Serve with chips or cornbread.



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