Yet Another Chili Recipe — White Beans with Quinoa!

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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.

vegan white bean quinoa chili pan

It’s a pot full of awesome!

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?

vegan white bean quinoa chili with salad
Serve this on its own or with hot sauce, cornbread, tortillas, avocado, nutritional yeast–whatever strikes your fancy!

Random White Bean Quinoa Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 4
Ingredients
  • 1½ cups onion, chopped
  • 1 cup green bell pepper, chopped
  • 2 cups white or cremini mushrooms, sliced
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • ½ 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
  • ¾ cup uncooked quinoa
  • 2 cups water
  • hot sauce, for serving, optional
Instructions
  1. 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.
  2. 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.
  3. Taste and adjust seasonings. Serve with hot sauce, if desired.
 

vegan white bean quiinoa chili closeup

Pass the nootch!

About The Author

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read, play silly card games and knit socks.

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