Quinoa Chili

Recipe by Chef #197640
READY IN: 1hr 5mins
SERVES: 12-16
YIELD: 17 Cups




  • -Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low.
  • -Cover and simmer until quinoa is tender and the water has been absorbed, about 20 minutes. Set aside.
  • -Heat the olive oil in the pan over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • -Season with the chili powder, ground cumin, cayenne pepper, oregano and crushed red pepper. Cook 1 minute to release the flavor of the spices.
  • -Stir in the red bell pepper and zucchini, cook about 3 minutes.
  • - Add the tomatoes, parsley, cilantro, kidney beans.
  • -Season with Salt and Pepper.
  • -Simmer until the peppers and zucchini are tender crisp, about 20 minutes.
  • -Stir in the corn, fold in the quinoa.
  • -Return to a simmer and cook 10-15 minutes to reheat.