This hearty and flavorful chili is packed with protein-rich quinoa and a blend of vibrant spices, making it a perfect meal for any day. It’s easy to prepare and warms you up from the inside out.
Start by bringing the quinoa and water to a boil in a saucepan over high heat. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer gently until the quinoa is tender and the water is absorbed, which should take around 15 to 20 minutes.
While the quinoa cooks, heat a large skillet over medium-high heat and add the ground beef. Cook it, breaking it up with a spoon, until it’s nicely browned all over and no longer pink. Drain off any excess grease, then set the beef aside for later.
Next, warm the olive oil in a big pot over medium heat. Toss in the chopped onion, garlic, and jalapeño, cooking and stirring until the onion softens and turns translucent, about 5 minutes. Sprinkle in the chili powder and cumin, and cook for another minute to bring out the spice flavors.
Add the diced tomatoes, black beans, green and red bell peppers, zucchini, oregano, and parsley to the pot. Season with salt and pepper to your liking. Let everything simmer gently until the peppers are soft, which usually takes about 20 minutes.
Once the veggies are tender, stir in the cooked quinoa, browned beef, and corn kernels. Bring the chili back up to a simmer and let it cook for another 5 minutes to heat everything through.
Finish by stirring in the fresh cilantro right before serving. Enjoy!
- Rinse the quinoa well before cooking to remove its natural bitterness.
- Use low-sodium broth to control the salt content and adjust seasoning at the end.
- Let the chili simmer for at least 20 minutes to allow the flavors to meld together.
This dish is packed with protein and fiber, making it both nutritious and filling. It’s a great option for those looking for a hearty meal without meat. The combination of spices and vegetables creates a rich, comforting flavor that warms you up on chilly days.
Serve with a dollop of sour cream or plain yogurt to add creaminess. Fresh chopped cilantro or green onions make a nice fresh topping. Cornbread or tortilla chips are perfect sides to scoop up every last bite.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it out and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it feels too thick.
