This quinoa is great for meal prep or an easy weeknight dinner. It is made using only one pan, is ready in 20 minutes, and contains all the flavors you love from your favorite chili, but in a vegetarian-friendly fashion. Pair it with greens, tortillas, chips, or enjoy in a bowl on its own!
This recipe features a variety of flavorful vegetables like beans, corn, and onions, along with all the best spices for a cozy bowl of chili. What makes this recipe unique is the use of quinoa, which not only adds texture but also makes it a satisfying vegetarian option. Quinoa is a great plant-based protein, so there’s no need to add meat – but feel free to include it if you prefer!
This recipe is super easy to clean up and ready in under 20 minutes. All you need to do is toss everything into the pan and let the heat work its magic. It’s perfect for meal prep or a busy weeknight!
A few notes on this dish:
The typical liquid-to-quinoa ratio is 2:1, but here I only use 1 and 1/2 cups. That’s not a typo! Since we don’t drain the diced tomatoes, they add extra flavorful liquid. You can use water, vegetable broth, or even bone broth (if you’re not vegetarian and want a nutrient boost).
I love spicy food, so I usually add more jalapeño and cayenne than the recipe calls for. But if you follow the directions, the spice level should be mild enough for those who prefer it that way. You can always add more cayenne at the end for an extra kick!
How spicy do you like your chili?
ONE PAN Chili Style Quinoa
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Gluten Free, Vegan
The perfect weeknight dinner, this quinoa is ready in 20 minutes and all you have to do is dump your ingredients into the pan and let the oven do all the work. It brings together the flavors from your favorite bowl of chili in a vegetarian friendly way.
Ingredients
- 1 cup quinoa, rinsed
- 1 1/2 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10oz) can fire roasted diced tomatoes (do NOT drain)
- 1/2 cup diced yellow onion
- 1 tablespoon diced jalapenos
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 2 teaspoons chili powder
- Optional: hot sauce to taste
- Optional: cayenne pepper, salt, black pepper to taste
Instructions
- Add onion, garlic, and jalapenos to a large pan over medium heat and saute until fragrant (1-2 minutes).
- Add remaining ingredients, stir to combine, bring to a boil.
- Once boiling, reduce to a simmer, cover, and let cook for 15-20 minutes (check after 15), quinoa should be fluffy and broth should be absorbed.
- Remove heat and let sit for 5 minutes.
- Fluff with a fork, serve!
- Optional: top with guacamole or, plain greek yogurt, and serve with tortilla chips or wraps!
Notes
You can make this as spicy as you want by adding hot sauce and/or cayenne, so it can be made to please all palates! If adding hot sauce, I recommend adding after it is cooked and stirring it in.
Recently I have loved mixing in a cup or two of arugula to this recipe once it is done cooking. Great way to add some greens!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
If you try this recipe, please leave a comment below letting me know your thoughts! And if you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share it in my stories!
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