I love my chili recipe made with sausage. It is so good and such a crowd-pleaser. However, I wanted to come up with a chili recipe that uses something other than sausage or ground beef. I had some quinoa that needed to be used up and I thought that would make for a good addition to my chili. Quinoa is full of protein, too, so it’s a good replacement for meat in recipes. Now, I’m not going to say I like this version better than my original sausage recipe, because I don’t. 🙂 However, if you’re looking to make a filling vegetarian chili, this would be a good option to try.
- ½ cup quinoa (dry)
- ½ cup onion, diced/chopped
- 1 tsp olive oil
- 3 rounded tsp chili powder
- 1 tsp ground cumin
- ¾ tsp garlic powder
- 1 can (15 oz) organic tomato sauce
- 1 can (15 oz) organic red kidney beans (including liquid), chopped up
- Combine quinoa with 1 cup of water in saucepan.
- Bring to a boil and then reduce heat, cover, and simmer for 15 minutes until tender and liquid is absorbed.
- Meanwhile, saute onion in oil in a large skillet.
- Add spices and stir.
- Chop up the kidney beans (if you don’t like large, whole beans) and add to skillet, along with the tomato sauce.
- Simmer over medium-low heat for about 5 minutes and then add the cooked quinoa.
- Serve hot and sprinkle with a little freshly grated cheese, if desired.
I served this Quinoa Chili with my recently-improved Sweet Corn Bread. It is so good!
I’ve owned my Pampered Chef Chopper for almost 10 years now. I use it to chop everything from onions to beans to chocolate and it’s never once jammed up. If you’re looking to buy a good quality chopper, this is definitely the one I recommend.