An insanely delicious chili with quinoa. You can also easily make it vegetarian by omitting the minced meat. Quinoa gives this chili a unique texture and sweet-savoury flavor. Full of veggies and easy to make. Another new, delicious surprise to try!
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What do you need to cook Chili con quinoa recipe
For 4 persons
- 170 g uncooked quinoa, rinsed
- 475 ml of water
- 450 gr organic ground beef
- 1 tablespoon of olive oil
- 1 onion, shredded
- 4 cloves garlic, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 800 g canned peeled tomatoes
- 550 gr kidney beans
- 1 red or green bell pepper, finely chopped
- 1 zucchini, cut into pieces
- 1 teaspoon dried oregano (leaves only)
- 1 teaspoon dried parsley
- freshly ground black pepper (I use acacia wood salt and pepper mill)
- 1 pinch Himalayan salt or Celtic sea salt
- 165 gr corn
- 10 g chopped fresh coriander
Kitchen supplies
Preparation of Chili con quinoa recipe
- Bring the quinoa to the boil with the water in a saucepan over high heat.
- Reduce heat to low, cover, and simmer until the quinoa is tender and all the water has been absorbed, about 15 to 20 minutes.
- Heat a large skillet over medium heat and stir in the ground beef.
- Stir-fry the meat until brown and crumbly. The minced meat should no longer be pink inside. Discard excess fat, and keep the fried minced meat in a separate bowl.
- Heat the olive oil in a large pan over medium heat. Add the onion, garlic, and jalapeño pepper, and cook, stirring, until the onion is soft and translucent, about 5 minutes. Season with chilli powder and cumin and cook for 1 minute more.
- Then stir in the tomatoes, black beans, green pepper, red pepper, zucchini, oregano, and parsley. Season with salt and black pepper.
- Simmer until peppers are tender, about 20 minutes.
- Once the peppers are cooked, stir in the quinoa, ground beef, and corn kernels. Simmer for 5 minutes to warm the dish well. Stir in the cilantro just before serving.
