Beth Warren Nutrition Blog

Bean Quinoa Chili Recipe Using Pantry Staples

by Beth Warren March 25, 2020

Figuring out how to put those pantry staples you hoarded to good use? My Bean Quinoa Chili is the perfect recipe to start utilizing those grocery purchases. Plus, it’s a complete meal in one and a great option to freeze so you can grab and heat anytime. I’m sharing my exclusive recipe from my book SECRETS OF A KOSHER GIRL (Skyhorse 2018) 

(P.S. the book is only about $12 on Amazon now! Click Here)

BEAN QUINOA CHILI

Bean Quinoa Chili using pantry staples.

Ingredients

1/2 cup quinoa, rinsed

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

3 (15 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2-3 tablespoons chili powder, depending on your taste (we used 3)

1 tablespoon ground cumin

Salt and black pepper, to taste

Instructions

1. In a medium saucepan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

 

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

 

3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

This chili freezes well.

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