Fast Quinoa Chili

This hearty chili is packed with protein and flavor, perfect for a quick and satisfying meal. It’s easy to make and great for busy weeknights when you want something warm and comforting without the wait.

Start cooking ↓

TIME40 min

SERVINGS4

RATING4.5 / 5

01 / WHAT YOU NEED

Ingredients

2 cups beef broth, divided 1 (1.25 ounce) package chili seasoning mix 1 tablespoon coconut oil 1 cup quinoa, rinsed 1 (14.5 ounce) can petite diced tomatoes 1 (15 ounce) can tri-bean blend 1 (7 ounce) can diced green chilies ½ cup frozen corn

02 / HOW TO MAKE IT

Let's cook.

Step 1

In a small bowl, whisk together 1 cup of beef broth with the chili seasoning mix until well combined. Heat the coconut oil in a pot over medium-high heat. Add the quinoa and cook, stirring often, until it smells toasty and looks lightly browned, about a minute. Pour in the broth and seasoning mixture, the remaining 1 cup of beef broth, and the tomatoes. Give everything a good stir and bring it to a boil. Once bubbling, lower the heat to a gentle simmer, cover the pot, and let it cook until the quinoa has soaked up most of the liquid, around 20 to 30 minutes. Stir in the bean blend, green chilies, and corn, and let it simmer a little longer until everything is warmed through, about 5 to 10 minutes. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Use canned beans to save time, but rinse them well to reduce excess salt.
- Simmer the chili gently to allow flavors to meld without overcooking the quinoa.

Why you’ll love it

This chili is packed with protein and fiber, making it both nutritious and filling. It cooks quickly, perfect for busy weeknights or when you need a comforting meal fast. Plus, it’s easy to customize with your favorite veggies or spices.

Serving ideas

Serve warm with a dollop of sour cream or Greek yogurt for creaminess. Add shredded cheese, chopped green onions, and a squeeze of lime for extra brightness. Cornbread or tortilla chips make excellent side options.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—divide into portions and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it seems too thick.