Do you have a busy work week ahead? I don’t know about you, but days where I am super busy working, I often have no energy to make a healthy dinner by the time I get home. If I don’t make something for dinner, I often choose unhealthy choices (fast food or TV dinners) → and who wants that?! (Not me, nor my family!) The solution to those days is to make a simple meal that will last throughout the week! My go-to during these winter and cold days is this satisfying chili. The best part about chili is that it always taste better the next day!
This chili takes about one hour to make and you only need one pot! Super simple and leftovers can be ready in 10 minutes or less! This chili is also packed with the protein and nutrients your body needs to make you feel full and satisfied! So, if you have weeks like mine ahead of you, it’s time to ease your mind and make a batch of this chili! Rather than worrying about what’s for dinner, spend that time to squeeze in a workout! I hope you all enjoy this chili and it becomes one of your satisfying dishes served in your home!
Until next time friends, Namaste. ♥
One Pot Quinoa & Three Bean Chili
- 3 tablespoons olive oil
- 1 white onion diced
- 2 bell peppers diced (yellow, red, or orange)
- 1 jalapeño diced
- 1 cup diced celery
- 2 garlic cloves minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons sweet paprika
- 1 teaspoon black pepper plus more to taste
- 1/2 teaspoon salt plus more to taste
- 1-28 oz can diced tomatoes plus juice
- 1-15 oz can tomato sauce
- 1-6 oz can tomato paste
- 1-15 oz can kidney beans drained and rinsed
- 1-15 oz can black beans drained and rinsed
- 1-15 oz can pinto beans drained and rinsed
- 1 tablespoon cane sugar
- 1/2 cup uncooked quinoa
- 2 cups filtered water
- diced jalapeño
- vegan sour cream
- Heat a large pot over medium-high heat. Once the pot is hot, add the olive oil, the white onion, bell peppers, jalapeño, and celery. Sauté for 5-7 minutes.
- Add in the garlic and season with the chili powder, cumin, sweet paprika, salt, and pepper. Sauté for an additional 5-10 minutes.
- To the pot, add the diced tomatoes and their juices, tomato sauce, and tomato paste. Stir to combine.
- Next add in the kidney beans, black beans, pinto beans, sugar, the uncooked quinoa and the water. Bring the mixture to a simmer over medium-low heat and cook for about 40 minutes, or until the quinoa is fully cooked through. Stirring occasionally.
- Taste and add additional seasonings as needed.
- Serve immediately as is; or top with fresh avocado, cilantro, jalapeño, and/or vegan sour cream.
Recipe NotesLeftovers can be stored in the refrigerator up to 5 days, and in the freezer up to 1-2 months. Reheat on the stovetop over medium-high heat or in the microwave.