Yep, it’s yet another chili recipe! This one takes the “one pot” convenience a step further by cooking a grain–in this case, quinoa–right into the mix so you don’t have to make anything separately. It’s a nod to the recipe that first turned me on to quinoa chili, with just about every common chili ingredient thrown in for good measure.
I like putting white beans in chili because of their light flavor. Black beans are quite earthy while kidney beans have a heartiness that’s chili-friendly but tends to stand out against other flavors. White beans take up whatever spices you cook them with, so in this case you get a big burst of chili powder and a hint of cumin with nothing to get in the way.
I’ve also grown quite fond of adding mushrooms to chili. They have a “meaty” feel to them and add a nice depth to the texture. Corn lends a firm bite to the whole mix, and the quinoa has a sort of soft crunch that brings the dish together. Plus you only have to wash one pan. Who can argue with that?
- 1 1/2 cups onion, chopped
- 1 cup green bell pepper, chopped
- 2 cups white or cremini mushrooms, sliced
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp dried oregano
- black pepper to taste
- 1 14.5oz. can diced tomatoes with their juices
- 1 cup fresh or frozen corn kernels
- 4 cups or 2 15.5oz. cans white beans, drained and rinsed if canned
- 3/4 cup uncooked quinoa
- 2 cups water
- hot sauce, for serving, optional
- Place the onions and bell pepper in a large saucepan over medium heat. Cover and cook until softened, about 5 minutes, adding splashes of water to the pan to keep the veggies from sticking if necessary. Stir in the mushrooms and cook, covered, for 5 minutes more, until they start to release their juices.
- Add the chili powder, cumin, oregano and black pepper. Stir to coat the vegetables. Add the diced tomatoes, corn, beans, quinoa and water. Cover and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, for 20-25 minutes, until the quinoa is tender.
- Taste and adjust seasonings. Serve with hot sauce, if desired.