THE RECIPE JOURNAL · Main Course
Rapid Quinoa Chili
This hearty chili is perfect for busy weeknights when you want something warm and satisfying without a long wait. Packed with protein-rich quinoa and flavorful spices, it’s a delicious and nutritious meal in no time.
FROM THE KITCHEN • Rapid Quinoa Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing 1 cup of beef broth with the chili seasoning in a small bowl. Heat the coconut oil in a pot over medium-high heat, then add the quinoa. Cook it for about a minute, stirring often, until it smells nutty and is lightly toasted. Pour in the broth and seasoning mix you prepared, along with the remaining cup of beef broth and the tomatoes. Bring everything to a boil, stirring now and then. Once it’s boiling, turn the heat down to low, cover the pot, and let it simmer gently for 20 to 30 minutes, until the quinoa has soaked up most of the liquid. Finally, stir in the beans, green chilies, and corn. Let it all simmer together for another 5 to 10 minutes until everything is heated through and ready to enjoy.
Why you’ll love it
This dish is packed with protein and fiber, making it both nutritious and filling. It comes together quickly, perfect for busy weeknights. Plus, it's naturally gluten-free and can be easily adapted to suit different dietary needs.
How to serve
Serve topped with fresh avocado slices, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheese. A side of warm cornbread or tortilla chips adds a nice crunch and completes the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems too thick. This chili also freezes well for up to 3 months.
