HandCut’s quinoa chili is a favorite among students and parents alike. We recently hosted families at our kitchen and taught them how to make this popular dish. Everyone made their own batch, adjusting seasoning and heat levels to their liking, and took it home to enjoy.
One of the best parts about this recipe is that it’s both vegan and gluten free, making it easy to feed anyone who takes a seat at your table. This chili is protein packed and provides essential minerals responsible for building strong tissues and bones. Serve this filling dinner during the week to ensure early bedtimes and energized mornings.
Quinoa and Black Bean Chili
Tools & Equipment:
- Large Pot
- Wooden Spoon
- Cutting Board
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 red pepper, diced
- 1 carrot, diced
- 1 pound dry black beans, soaked overnight
- 1⁄2 pound dry quinoa
- 14 1⁄2 oz can of diced tomatoes
- 1 can tomato paste
- 2 Tbsp lime juice, fresh squeezed
- 1⁄2 cup orange juice, fresh squeezed
- 2 Tbsp cumin, ground
- 1 Tbsp coriander, ground
- 1 Tbsp ancho chile powder
- 1 tsp smoked paprika
- 1⁄4 tsp cinnamon, ground
- Salt and Pepper to taste
In a large pot, heat your olive oil over medium heat. Saute your onion, garlic, red pepper and carrot until the onion starts to become translucent. Add the soaked black beans. Add water to your stock pot – just enough to cover all your ingredients. Simmer for 30 minutes, adding water as needed.
Add the quinoa and spices. Simmer until the beans and quinoa are just tender – about 20 minutes.
Add your tomatoes, tomato paste, lime juice and orange juice, and season with salt and pepper to taste. Simmer for another 30 minutes and adjust your seasoning as needed. Serve with green onion, sour cream, cheddar cheese or avocado.