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Ingredients 0/8
Why This Recipe Is So Good
Packed with protein and fiber, making it both nutritious and filling. It’s perfect for a cozy weeknight meal and comes together quickly with simple ingredients. Plus, it’s vegetarian-friendly and easily adaptable to your taste.
Smart Cooking Tips
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Use canned beans to save time, but rinse them well to reduce sodium.
- Let the chili simmer a bit longer to deepen the flavors and thicken the texture.
- Use canned beans to save time, but rinse them well to reduce sodium.
- Let the chili simmer a bit longer to deepen the flavors and thicken the texture.
Directions
Stir the beef broth with the chili seasoning in a small bowl. Next, heat the coconut oil in a pot over medium-high heat. Once hot, add the quinoa and cook it for about a minute, stirring often, until it smells nutty and looks lightly toasted. Pour in the broth and seasoning mixture, the rest of the beef broth, and the tomatoes. Bring everything to a boil, stirring regularly. Then lower the heat, cover the pot, and let it simmer gently for 20 to 30 minutes, until the quinoa has soaked up most of the liquid. Finally, stir in the beans, green chilies, and corn, and cook for another 5 to 10 minutes until everything is warmed through.
How To Serve This Dish
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese. Fresh cilantro or sliced avocado adds a refreshing contrast. Cornbread or tortilla chips on the side make it a perfect meal.
Proper Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. This chili also freezes well—portion it into freezer-safe containers and thaw overnight before reheating on the stove or in the microwave.
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