Quinoa Chili Recipe (93 cents/serving) (2024)

Enjoy a chili supper that’s full of flavor and a good dose of protein. This Quinoa Chili comes together quickly and easily for a super supper in the slow cooker or on the stovetop. Best yet, it’s naturally vegan and gluten-free so that everyone at the table can enjoy it!

Serve this Quinoa Chili with Whole Grain Cornbread Waffles or bake up a batch of Garlic Focaccia for a fun twist on the bread basket. This chili freezes super well so feel free to make a double batch for later.

This Quinoa Chili recipe was born out of a Pantry Challenge. You see during a Pantry Challenge, I’m hyper-alert about leftovers and making them into something new instead of throwing them away. Shopping the kitchen will save you money, my friends.

I had some quinoa in the fridge one day, and it was too cold to truly enjoy Quinoa Salad. I knew I could freeze it, but I just wanted to use it up.

Aha! I can hide it in chili!

Turns out that was a very, very good idea. Not only did my people gobble down the chili without a word, but it got me thinking that I could very easily create a Quinoa Chili recipe on purpose. So, that’s what I did.

Why Make This

It’s packed with chile flavor. I played around with the spice here. I wanted it to have several layers of spiciness, so I used mild canned green chiles, picante fresh jalapenos, and warm and spicy ground dry pasilla chiles. It turned out to be a Tres Chiles Chili Con Quinoa. And it’s become one of my favorites.

It’s quick to make. You can quickly assemble Quinoa Chili in the Crockpot in the morning or you can cook it up hot and fresh in just 30 minutes before dinnertime. Easy peasy.

You don’t notice the quinoa but it exerts its protein power. In the testing phase, I begged my sister to run Quinoa Chili through its paces. She protested at first because my nieces don’t like quinoa. I assured her they would never know. And they didn’t! They also conceded that they loved the chili.

It’s naturally vegan, but hearty enough for meat eaters. Vegan just means that there is no meat or dairy products included. You won’t miss either in this Quinoa Chili, making it hearty enough for meat eaters but super pleasing for those looking for plant-based dinners.

It’s freezer friendly. Quinoa Chili freezes beautifully, making it a great candidate for freezer meals to keep on hand this winter. You can even reheat from frozen, replacing the commercial TV dinner with sometimes better and cheaper!

Ingredients

Here’s what you need to make Quinoa Chili:

oil – You don’t need much, just enough to saute the aromatics. I use olive oil, but you can your preferred cooking oil.

aromatics: onion, jalapeno, and garlic – These add flavor and spice to the Quinoa Chili. I use brown onion, but you can use white as well as leeks or shallots if that’s what you have. If you want it spicier, use a chopped serrano chili. For less heat, omit the jalapeno.

pasilla chile powder – This brings amazing flavor to the chili. It’s a little hard to find on the spice aisle, but you may be able to find it with the Mexican food products.

more spice: ground cumin and dried oregano – These bring great flavor to Quinoa Chili; don’t omit them if you don’t have to.

tomato sauce – Just a bit of tomato sauce gives great body to the sauce. As a substitute you can dilute 2 to 3 tablespoons of tomato paste in water and use that instead.

quinoa – Look for quinoa that is sold pre-rinsed. This makes the cooking process so much easier.

beans – I use pinto, black, and kidney beans because I love the mix of colors. Feel free to use all one bean if you like.

tomatoes – Canned diced tomatoes add flavor and texture to the Quinoa Chili. You can also use peeled, seeded, and chopped fresh tomatoes if you like, instead.

green chiles – Canned green chiles are pretty mild so they add more flavor than heat.

salt and pepper – Add these to taste.

Variations

Feel free to change up the beans that you use as well as mix-in other vegetables and legumes. Some to consider:

• hominy
• corn kernels
• lentils
• diced bell peppers
• cubed squash (winter or summer)
• for meat eaters: cooked ground beef, turkey, or chicken; shredded pork, beef, or chicken; cubed meat.

If you need it to be gluten-free for safety reasons, be sure to read all ingredients labels to check for cross contamination.

Step-by-Step Instructions

Here’s how to make Quinoa Chili in the Crockpot:

1. In a large skillet over medium heat, heat the oil until shimmering. Cook the onions, jalapeno, and garlic until the onion starts to become translucent, about 5 minutes.
2. Transfer the onion mixture to the crock of a slow cooker. Add the tomato sauce, pasilla chile powder, cumin, and oregano. Stir to combine.
3. Add the water, quinoa, beans, tomatoes, and green chiles. Stir gently to combine.
4. Cover and cook on LOW for 6 to 8 hours or on HIGH for 2 to 3 hours. Adjust the seasonings with salt and pepper to taste. Add more liquid if the mixture is too thick.

Stovetop Instructions

1. In a large stockpot over medium heat, heat the oil until shimmering. Cook the onions, jalapeno, and garlic until the onion starts to become translucent, about 5 minutes.
2. Add the pasilla chile powder, cumin, and oregano. Stir to combine. Stir in the tomato sauce and then the water. Bring to a low simmer.
3. Add the quinoa, beans, tomatoes, and green chiles. Bring to a simmer. Reduce the heat to low and cover. Simmer for about 20 minutes, or until the quinoa is tender. Adjust the seasonings with salt and pepper to taste.

FAQs

Recipe Costs

Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

• oil – $0.01
• onion– $0.50
• jalapeno – $0.10
• garlic – $0.05
• pasilla chile powder – $1.07
• ground cumin – $0.05
• dried oregano – $0.05
• tomato sauce – $0.75
• quinoa – $0.89
• beans – $4.50
• tomatoes – $0.75
• green chiles – $0.55
• salt and pepper – $0.02

While your costs may vary depending on where and how you shop, you can expect to pay about $9.29 for a big batch of Quinoa Chili, about $0.93/serving.

How to make this good and cheap:

Here are some of the strategies you canuse to make this recipe more economical:

• Stock up on ingredients when they are on sale. Quinoa isyour big ticket items here. Stock up when you see a good sale.
• Shop at the cheapest stores. When I didmy big grocery store showdown, I learned that Costco has the best price for a lot of the things I buy,plus they sell all the ingredients needed for this recipe. I am partial to theirquinoa because it’s sold pre-rinsed, a step I’m not willing to make, no matter how much protein is involved. ALDI, who requires you to rinse your quinoa, happens to offer a great price on chopped green chiles, so that’s where I buy mine.
• Cook your own beans. It’s super cheap and easy to cook dried beans. Freeze them in 2-cup containers; it’s just like opening a can.

More Great Bean Recipes

This post was originally published on July 31, 2017. It has been updated for content and clairity.