Quinoa Chilli

This is a delicious fresh tasting chilli. I wasn’t too sure what to expect, but the kids ate it all up & asked for more! Great for a gluten-free meal. It serves 8, so I halved the recipe for us

  • 1 cup Quinoa – rinsed
  • 2 cups Water
  • 1 lb Ground Beef
  • 1 tbsp Olive Oil
  • 1 Onion – chopped
  • 4 cloves Garlic – minced
  • 1 Jalapeno Pepper – seeded & minced
  • 1 tbsp Chilli Powder
  • 1 tbsp Ground Cumin
  • 1 (28oz) can Crushed Tomatoes
  • 2 (19oz) cans Black Beans – rinsed & drained
  • 1 Green Bell Pepper – chopped
  • 1 Red Bell Pepper – chopped
  • 1 Zucchini – chopped
  • 1 tsp Dried Oregano Leaves
  • 1 tsp Dried Parsley
  • Salt & Pepper to taste
  • 1 cup Sweetcorn Kernals
  • 1/4 cup Fresh Cilantro – chopped

Bring the quinoa & water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, & simmer until the quinoa is tender, & the water has been absorbed, about 15 to 20 minutes

Heat a large skillet over medium-high heat and stir in the ground beef. Cook until no longer pink. Drain & set aside

Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, & jalapeno pepper; cook & stir until the onion has softened, about 5 minutes. Season with chilli powder & cumin; cook 1 minute more to release the flavor of the spices

Stir in the tomatoes, black beans, bell peppers, zucchini, oregano, and parsley. Season to taste with salt & black pepper. Simmer until the bell peppers are tender, about 20 minutes

Once the peppers are tender, stir in the quinoa, beef, & corn kernels. Return to a simmer, & cook 5 minutes to reheat. Stir in the cilantro to serve

Quinoa Chilli


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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