Ingredients
- 2 cups beef broth, divided
- 1 (1.25 ounce) package chili seasoning mix
- 1 tablespoon coconut oil
- 1 cup quinoa, rinsed
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (15 ounce) can tri-bean blend
- 1 (7 ounce) can diced green chilies
- ½ cup frozen corn
What Makes This Recipe Unique
This chili is packed with protein and fiber, making it both nutritious and filling. It cooks quickly, perfect for busy weeknights or when you need a comforting meal fast. Plus, it’s easy to customize with your favorite veggies or spices.
Tips For Better Flavor
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Use canned beans to save time, but rinse them well to reduce excess salt.
- Simmer the chili gently to allow flavors to meld without overcooking the quinoa.
- Use canned beans to save time, but rinse them well to reduce excess salt.
- Simmer the chili gently to allow flavors to meld without overcooking the quinoa.
Directions
In a small bowl, whisk together 1 cup of beef broth with the chili seasoning mix until well combined. Heat the coconut oil in a pot over medium-high heat. Add the quinoa and cook, stirring often, until it smells toasty and looks lightly browned, about a minute. Pour in the broth and seasoning mixture, the remaining 1 cup of beef broth, and the tomatoes. Give everything a good stir and bring it to a boil. Once bubbling, lower the heat to a gentle simmer, cover the pot, and let it cook until the quinoa has soaked up most of the liquid, around 20 to 30 minutes. Stir in the bean blend, green chilies, and corn, and let it simmer a little longer until everything is warmed through, about 5 to 10 minutes. Enjoy!
How To Serve This Dish
Serve warm with a dollop of sour cream or Greek yogurt for creaminess. Add shredded cheese, chopped green onions, and a squeeze of lime for extra brightness. Cornbread or tortilla chips make excellent side options.
Leftover Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—divide into portions and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it seems too thick.
