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Vegetarian Quinoa Chili

Course Dinner
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Red Gold Tomatoes

Ingredients

  • 4 cups vegetable broth
  • 1/2 cup quinoa uncooked
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion or red onion, chopped
  • 4 garlic cloves minced
  • 1 medium green bell pepper chopped
  • 1 15 ounce can kidney beans, rinsed and drained
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can pinto beans, rinsed and drained
  • 2 15 ounce cans Red Gold® Tomato Sauce
  • 1 14.5 ounce can Red Gold® Petite Diced Tomatoes Green Chilies
  • 1 14.5 ounce can Red Gold® Diced Tomatoes Chili Ready
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • Salt and black pepper to taste
  • 1 teaspoon sugar

Instructions

  • In a small saucepan cook quinoa in the 1½ cups vegetable broth according to package directions. There will be extra vegetable broth which we will add to the chili later.
  • Heat oil in a large stockpot over medium-high heat. Add onions and cook until translucent. Add garlic and green pepper and cook for 3 to 4 minutes.
  • Add all the remaining ingredients minus the remaining vegetable broth and quinoa, stir to combine. Continue cooking until chili reaches a simmer, then reduce heat to medium-low and simmer for 10 minutes. Then add the remaining vegetable broth and quinoa and stir to combine. Taste and seasoning with more salt and pepper if needed.
  • For a thicker chili, use 1 cup of quinoa instead of ½ cup.