Jenn Reese Writer, Artist, Geek

Quinoa Chili


The quinoa experiments continue! My latest revelation has been something I’m calling “Quinoa Chili.” It’s hearty, healthy, easy, and much lighter than actual chili. (Because hey, no meat!)

I started with this Spanish-style Quinoa recipe and mixed things up. More garlic, of course. Red pepper instead of green. More canned tomatoes, plus a can of black beans. Red quinoa, for that awesome chili-like color. Serve warm, with a sprinkle of cheddar cheese, a lump of sour cream, or both. I like scooping it up with tortilla chips, which add a great hit of salt.

From Food and Drink

The second batch doesn’t look as good because I used white quinoa instead of red, but it still tasted yummy. I added shredded carrots and finely diced potatoes to this one. If I’d had a can of corn, I would have thrown that in, too. I also upped the amount of spice significantly, as the volume increased a bunch.

From Food and Drink

Got any favorite chili recipes that I might be able to convert to meatless quinoa versions, or suggestions for more colorful additions?

About the author

Jenn Reese


By Jenn Reese
Jenn Reese Writer, Artist, Geek

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