Description
This hearty One Pot Quinoa Chili with Meat is a delicious and nutritious meal featuring lean ground beef, quinoa, and a medley of vegetables and spices simmered together to create a comforting and protein-packed chili. Perfect for a weeknight dinner, this chili is easy to prepare in one pot, making cleanup a breeze.
Ingredients
Meat and Vegetables
- 1 1/2 lbs extra lean ground beef
- 1 medium onion, chopped
- 1 red pepper, chopped
- 2 garlic cloves, minced
Spices
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
Liquids and Canned Goods
- 1 796 mL can no-salt added diced tomatoes
- 2 tablespoons tomato paste
- 1 1/2 cups reduced-sodium beef broth (or more as needed)
- 1 540 mL can no salt-added black beans, drained and rinsed (or 2 cups cooked black beans)
Grains and Vegetables
- 1 cup frozen corn kernels
- 1/2 cup dry uncooked quinoa, rinsed
Seasonings
- 1/2 teaspoon salt (or to taste)
- Freshly ground pepper
Optional Toppings
- Diced avocado
- Chopped cilantro
- Shredded cheese
- Dollop of Greek yogurt
Instructions
- Cook the Ground Beef: In a large pot over medium heat, cook the extra lean ground beef until it is no longer pink, which should take about 5 to 6 minutes. Once cooked, drain off any excess fat to keep the chili lean.
- Sauté Vegetables and Add Spices: Add the chopped red pepper, onion, and minced garlic cloves to the pot. Cook, stirring frequently, until the vegetables have softened, approximately 3 minutes. Then stir in the chili powder, cumin, paprika, oregano, and cayenne pepper (if using) until they are well combined and fragrant.
- Simmer the Chili: Add the canned diced tomatoes, tomato paste, reduced-sodium beef broth, drained black beans, frozen corn kernels, and rinsed quinoa to the pot. Stir everything together and allow the chili to simmer on medium-low heat for 20 to 30 minutes. Stir occasionally during this time until the quinoa is cooked through and fluffy, and the flavors are well melded.
- Season and Serve: Taste the chili and season with salt and freshly ground pepper to your preference. Ladle the chili into bowls and garnish with optional toppings such as diced avocado, chopped cilantro, shredded cheese, or a dollop of Greek yogurt to enhance flavor and texture.
Notes
- Rinsing quinoa before cooking removes its natural bitter coating called saponin.
- Adjust the amount of broth if needed during simmering to ensure the quinoa cooks properly and the chili doesn’t become too thick.
- For a spicier chili, increase the cayenne pepper or add some diced jalapeños with the vegetables.
- This recipe can be doubled easily to feed a larger group.
- Leftovers store well in the refrigerator for up to 4 days and can also be frozen for longer storage.
