Quinoa Chili

Published: February 4, 2024
Chef: KemoNine • Category: Dinner • Cuisine: Comfort

Tags: Vegan • Vegetarian • Corn • Quinoa • Beans

Yields: 6 • Prep Time: 15 mins • Cook Time: 30 mins

Ingredients

  • 1/2 cup uncooked quinoa
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 6 cloves garlic minced
  • 2 cans diced tomatoes, 28 oz total
  • 1 (398 mL / 14oz) can tomato sauce
  • 1 can diced green chiles, Optional
  • 2 1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons cacao powder, (cocoa works too)
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon cane sugar, (or any sugar you have on hand)
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cayenne pepper, Optional
  • salt and pepper to taste
  • 1 (12 fl oz) can corn, drained & rinsed
  • 2 (19 fl oz) cans kidney beans, drained & rinsed
  • 1 (19 fl oz) can black beans, drained & rinsed

Directions

  • Cook 1/2 cup quinoa as per directions on bag & set aside (makes 2 cups cooked).
  • Heat olive oil in a large pot over medium-high heat. Once the oil is hot add the onion and cook until tender, add garlic for the last few seconds.
  • Add diced tomatoes, tomato sauce, cooked quinoa, chili powder, cumin, cacao, paprika, sugar, coriander, salt, and pepper. Add the chiles & cayenne if you like it spicy.
  • Bring to a boil and then reduce to a simmer for 30 minutes.
  • Add in corn and beans, cook until heated through.
  • Remove from heat and let the chili cool.

Dehydrate

  1. Spread evenly onto dehydrator trays. Dry at 145F/63C for 8-10 hours. Chili is done when the beans are dry.
  2. Evenly package into 6 servings, in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Rehydrate

  1. Pour dry chili into the pot; add 1 cup water per serving and stir well. Bring to a boil. Simmer, stirring occasionally, for about 20 minutes.

Inspiration & Resources

Pictured: A small pan of chili with a spoon resting in it.