weeknight dinner | quinoa chili

My family has become a major ski family this year.  My husband has always loved skiing and every year another one of my children has started skiing.  This year - all three children are skiing and it looks like I'll have to take it up again.  My job right now is just keeping everyone fed and happy.  My specialty.  

This weekend I made Quinoa Chili from the app and it was fabulous! I did learn that the scale for how many people this recipes feeds is a little off - unless you are feeding REALLY hearty eaters.  The good news is that this chili freezes really well.  So if you do have extra, you'll be fine to pop it in the freezer for a month or so.  

I served this chili over baked potatoes to increase the heartiness of the whole meal.  Snowy ski days burn a lot of calories!  Watch the video and grab the recipe below.  If you use the app to cook the recipe you'll have the advantage of the shopping list (I used it this week - epic!) and the step-by-step images.  

Quinoa Chili

Serves 4

This is a fabulous alternative to traditional chili – it packs a healthy punch from the quinoa and vegetables and cooks in about 40 minutes.  If you aren’t going for a full vegetarian option, swap out the vegetable broth for beef broth and it add a little more heartiness!


½ yellow onion, chopped (about ½ cup)

2 cloves garlic

1 tablespoon butter

1 tablespoon olive oil

3 large carrots, chopped (about ½ cup)

1 large red bell pepper, chopped (about 1 cup)

1-15 ounce can black beans, drained

1-28 ounce can crushed tomatoes

2 cups vegetable broth

1 ½ teaspoons cumin

1 tablespoon chili powder

1 cup quinoa, rinsed

salt and pepper

sour cream (for serving)



In a large pot (I use a dutch oven) melt olive oil and butter together and cook with onion and garlic over medium heat until the onion is translucent.  Season lightly with salt and pepper. 



Add carrots, bell pepper, beans, tomatoes, broth, spices, and quinoa.  Stir gently to incorporate.  Cover, increase the heat and bring to a boil. 



Once it has reached a boil, stir again to make sure nothing is sticking to the pan then taste it and season with salt and pepper, as needed – probably about 1 teaspoon of each. Reduce heat to a simmer and cook 30 minutes until the quinoa is tender.  Serve hot with a dollop of sour cream on top.