Sometimes recipes can take on a life of their own. A while ago I came across a three bean chili recipe which sounded good and this week it made it onto my meal plan. It started out as a pretty simple bean chili but as the week went on I thought that it would be nice it there was some quinoa in it. Then I thought that some bell peppers would add some colour. As it came time to cook it I noticed that I had some zucchini in the fridge that needed finishing. And then there was that last cob of corn… Before I knew it my pot was full and I had only added one of the beans. What had started out as a three bean chili had quickly turned into a nice vegetables chili. Chilies like this are really easy to make and full of flavour. As far as the vegetables go, you can add whatever you want or whatever is in season. In the winter I like to add squash and in the summer there are so many options. I am particularly looking forward to fresh tomatillos as they add a ton of flavour. You can garnish chili with lots of different things and this time I went with some monterey jack cheese and green onions. One of my favorite things about making a chili is that there is a lot of leftovers that are convenient to bring to work for lunch.
Black Bean and Quinoa Chili
A healthy, hearty and tasty vegetarian chili with back beans and quinoa that does not sacrifice anything in flavour.
ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 jalapeno pepper, chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin, toasted and ground
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans black beans, drained and rinsed (or 3 cups cooked beans, from 1 cup dry)
- 1 green bell pepper, cut into bit sized pieces
- 1 red bell pepper, cut into bit sized pieces
- 1 zucchini, cut into bit sized pieces, optional
- 1 tablespoon chipotle chili in adobo sauce, chopped
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 cup corn, fresh, frozen or canned
- 1 handful cilantro, chopped
directions
- Simmer the quinoa in the water until absorbed, about 20 minutes.
- Heat the oil in a pan over medium heat, add the onions and saute until tender, about 5-7 minutes.
- Add the garlic, chili powder and cumin and saute until fragrant, about 1 minutes.
- Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper and simmer for 20 minutes.
- Add the quinoa and corn and simmer for 5 minutes.
- Remove from the heat and stir in the cilantro.
Quinoa White Chicken Chili
Tortellini Chili
Chili Verde
Turkey White Chili
Chicken Tortilla Soup
Aztec Soup
Corn and Black Bean Quinoa Salad
Slow Braised Chili Con Carne
White Chicken Chili
Mexican Quinoa
Mexican Quinoa and Beans with Pico de Gallo
Beef and Black Bean Chili
Buffalo Chicken Chili
Italian Sausage Stuffed Pepper Soup
Lemony Lentil Soup
this looks awesome! I love bean chili, especially with the cheese and green onions on top. I’m bookmarking this for autumn! 🙂
You know, I never thought to make chili in the summer. Perhaps because I associate chili with hours and hours of slow simmering, which just doesn’t seem right when the days are so hot.
Now this is my kind of chili! I love quinoa, so I’m sure I would love this. I like how you included zucchini in this as well as some heat filled chilies. Your garnishes look terrific, too.
Oh yes! Give me a bowl of this and I am a happy woman Kevin 🙂
Ah, Kevin…this looks fantastic!! Can you send some my way?
Yumm! I’m just discovering quinoa so this is on my “Let’s Try It” list.
What a wonderful chili. Looks delicious!
Kevin you never cease to amaze me! I would have never even considered putting quinoa in chili!
This looks so comforting. And it actually looks like black bean sauce noodles (Chinese zha jiang noodles) from the first few looks 😀
So why haven’t I tried quinoa yet?
I almost NEVER follow a recipe – I love using them as guidelines for new inspiration; and I see that you did the same thing quite successfully, with that TANTALIZING bowl of chili – yum!!
Sounds like a great chili, Kevin! So colorful and beautiful, too.
very southwestern looking! I eall the veggies in it.
I absolutely love the colours of this dish!
I want to bring this to work with me for lunch tomorrow!
that black bean and quinoa chili looks really good!
Looks good, Kevin. Very hearty, and leftovers is always a good thing!
NIcely done! I love “fresh” chili’s that have lots of veggies.
looks hearty and tasty!
I love vegetarian chili and I’ve never tried it with quinoa, so I’ve got to give this one a go. I must say, you’ve got that magic photography touch. Your pictures area always gorgeous.
First you had me at black bean, then you had me at quinoa and finally you had me at chili. This is a must try for me because it includes some of my favorite ingredients. I love how certain recipes just evolve so naturally into wonderful new dishes. Thanks Kevin!
This looks delicious, I like puttering round with recipes like this 🙂
yup these are the best ways to create some of the most scrumptious meals. love thee quinoa!
hmm always love chilli, any season…especially as it is not cooked by me in my hot kitchen 🙂
Oh my! Yum.
Now that looks yummy Kevin!
I would never have thought to put quinoa in chill- looks a great idea.
i love cooking like this too, no recipe in the head but just go with the flow, crate as you make and the end result is always fantastic. Your chilli bean surely looks so colourful and appetizing.
This is the best “let’s-throw-it-all- in-a-pot-meal” I have ever seen. A real tummy warmer.
Lovel healthy recipe Kevin I really do love quinoa.
Three bean chilli always reminds me of a trip to New York when we were getting SOAKED in a rainstorm that wouldn’t quit and discovered that the restaurant that we had just walked blocks and blocks to try had closed. We were desperate to get out of the rain and just ducked into the nearest open door we saw which happened to be a vegetarian restaurant where I had 3-bean chilli with cornbread. It was one of my happiest travel moments – warm and dry with a mouthful of fabulous food! So now I have a soft spot for bean chillies 🙂 This one looks awesome and I *love* quinoa, so it’s definitely being bookmarked.
Btw, I’ve tagged you for a meme:
http://www.cooksister.com/2008/07/forty-things.html
🙂
i’ve been craving for something like this!! yummmy
wow, you take gorgeous pictures. the colors in this just really pop – i love quinoa (my husband doesn’t though), so i’ll have to make this for myself! it looks so nice and healthy.
Now that I’m over the quinoa hump and have finally made it, I’ve been looking for new recipes. This looks like it could be it!
This looks far more interesting than the meat based chili. It also looks really pretty.
This really is gorgeous. I can’t wait to try it. Plus, I’ve been wanting to experiment with different grains, and quinoa is on my list. This will be perfect.
Wow. That’s an amzing bowl of chili…just the color says eat me. Yum.
Yeah, the chili has turned into an original Kevin’s minestrone! 🙂 It looks really good! 🙂
Looks delicious Kevin!
i’ve said this before, and i’ll more than likely say it again, but this time i really mean it–this is perfect. this is exactly what i would (and will) make for myself. i love it. 🙂
Kevin, that would be perfect with the chilly weather we have today in the Valley. Looks great.
YUM. I love chili filled with veggies. Another tasty recipe Kevin.
Kev, I am sweating just looking at the chili, but in a delicious good way. I love quinoa and black beans, so this is definately a keeper.
Looks great! I will have to try this when the weather gets colder.
this looks so good. i’ve been wanting to try quinoa but don’t have a good recipe. maybe i’ll try yours..
YES!!! I was just craving chili today!!! that looks so good! i.must.try.
This makes me excited for the cold weather to come. Sounds delicious!
I love the idea of using quinoa in chili! Nice job.
This is a vitamin explosion! So healthy, and I bet it was tasty too! I love veggies, and hot food!
This looks off the charts – I am so looking forward to fall when it is cool and comfort food is an the “daily” menu.
Cheers
Cathy
http://www.wheresmydamnanswer.com
MMmmmm, hot chili with cool sour cream on top. Beautiful colors! It just doesn’t get any better than that.
Oh and by the way, you’ve been nominated! http://tarathefoodie.blogspot.com/2008/08/spreading-love.html
Wow, this vegetable chili recipe is wonderful…I love quinoa and am always looking for more recipes to use them. It’s been bookmarked!:)
This is exactly what I need. I’m trying to compile soup or chili recipes so that I can make large portions in bulk each week because I’ll soon be having an incredibly hectic schedule. I’m adding this to my list. It looks perfect.
That looks really delicious and healthy. Adding quinoa to a chili is such a great idea.
Kevin, your recipes are so wonderfully inventive. This looks amazing!
That makes for a very hearty meal. The addition of quinoa is a nice touch!
This looks fantastic! I love the addition of quinoa. I can’t wait to try it.
hmm, quinoa in chili… sounds great!
I always use black beans and throw in some bitter chocolate and cinnamon when it’s cold out. It seems convenient not to have to make the quinoa in a separate pot (i usually cook brown rice).
hmm, quinoa in chili… sounds great!
I always use black beans and throw in some bitter chocolate and cinnamon when it’s cold out. It seems convenient not to have to make the quinoa in a separate pot (i usually cook brown rice).
Wow, just love the look of that AND I have everything in to make it! Excellent!
I made this last night and I absolutely loved it. What a great way to add quinoa, I never would have thought but it worked really well. I loved it and so did my boyfriend.
Okay, now I REALLY have to buy some quinoa. Wow. That looks great!
Holy awesome!
How did I manage to miss this one?!
I’m definitely adding it to my “make asap” list.
love this recipe! about how many servings does it make?
Finally got around to making this dish tonight and I must tell you it was great. It was the first time that I experienced Quinoa. Thanks for sharing.
Anonymous: This would easily make 4-6 servings.
I was looking for a good quinoa recipe and this was perfect. Thanks for the recipe!
That looks delightful and healthy. Too bad I cant reach into the screen and take a spoonful myself 🙂
I made this tonight and it was….delicious!!And thank goodness b/c I will be eating it for a week 🙂
This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this.
And this is going to be a regular at my house! SOOOO good! Can't wait to eat it all week for lunch. Thanks for helping my quinoa obsession 🙂
I want to like quinoa, I really do! Its by far the cutest grain. But, I've had trouble finding a way to make it really tasty. Thank you so much for this recipe!
I love your recipes! I'm gonna make this today for sure!
I just made this and it is amazing!
It looks absolutely fantastic! Thanks for sharing!
Can this be made in the crockpot with dried beans?
Jacquie Rion: Yes this would work in the crockpot with dried beans, though you may want to hold off adding the zucchini and peppers until later if you prefer them to have more texture.
I made this a few months ago for the first time. We loved it, but enjoyed it better the second day. My brother was in town and I offered him a bowl. Compliments to you, he says it's the best chili in the entire world. I am making a batch for my mother and grandmother to try.
This was so good!!! We are not vegetarian, but didn't miss the meat at all. My husband and I loved it. Recipe states the zucchini is optional but we think it's a must. Just added to the chunkiness and heartiness, and made if feel even more healthy!! Thanks for the recipe!
MZ: I am glad that you enjoyed it! I agree completely about the zucchini! 🙂