- 2 cups cooked quinoa
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion (large, diced, 1 3/4 cup)
- 4 cloves garlic (minced)
- 29 ounces diced tomatoes
- 15 ounces tomato sauce
- 2 cups water (or chicken broth if not making vegetarian)
- 7 ounces diced green chiles
- 2 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 1 1/2 teaspoons paprika
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (or to taste, optional)
- freshly ground black pepper
- 30 ounces kidney beans (drained and rinsed, I used one dark red, one light red)
- 15 ounces black beans (drained and rinsed)
- 1 1/2 cups frozen corn (or fresh)
- 1/2 cup cilantro (chopped)
- 1 lime
|Calories350Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Stacey Calitz 2 Feb
Great, a little bit hot but making it again
Ellen Delibrew 20 Oct 2018
Turned out excellent! Absolutely delicious. I modified the recipe using more quinoa and less kidney beans, but it turned out just as hearty.
Bonnie 9 Aug 2018
I have made a lot of vegan chili from many different recipes, but this is the best! It is our favorite chili now. It’s perfectly spiced, and the quinoa adds an amazing texture. Love it!
Marco H. 28 Mar 2018
Without corn (didn't have any) and added Parmesan on top.
Amanda O. 26 Mar 2018
Super delicious and filling! it was a bit sweet for my taste but I think it was the kind of tomatoes I used. Such a great comfort food!
Paritosh S. 29 Nov 2016
quinoa adds great texture to an otherwise basic bean chili. i used only black beans, since i was out of red beans, still looked / tasted great.