Taco Quinoa Chili Recipe

  • Author: Katie Kimball
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4
  • Category: dinner, soup
  • Cuisine: Mexican


An easy meatless meal for any day of the week!


  • 1 c.dry quinoa
  • 1 Tbs. fat, good for sauteeing
  • 1 large onion, chopped
  • 1/2 poblano pepper, chopped (green or colored bell works too)
  • 1 cayenne pepper, seeded, chopped
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 Tbs. taco seasoning
  • 1 tsp.salt
  • 2 15-oz. cans diced tomatoes with juice
  • 2 c. water or stock (beef or chicken)
  • 4 c. cooked beans or 2 cans, drained and rinsed*
  • optional: other veggies like diced or shredded zucchini, greens, more peppers, etc.


  • shredded cheddar or feta cheese
  • diced red or white onion
  • green onion
  • diced colored peppers
  • salsa
  • cubed avocado


  1. The night before, rinse quinoa and soak in an ample amount of water.
  2. Drain and rinse quinoa.
  3. In a large pot, saute the onions and all peppers in oil for about 5 minutes.
  4. Add spices and salt (Use the code kitchenstewardship for 15% off of your first purchase) and stir to combine for a minute, then add tomatoes and water/broth.
  5. Bring to a boil.
  6. Stir in quinoa, bring to a boil again and simmer, uncovered, for 30 minutes.
  7. Add the beans and simmer 5 more minutes until heated through.
  8. Serve hot with optional toppings.
  9. Add additional broth or water to reheat leftovers.


* I used black and pinto beans in the picture; kidney and garbanzo mixed or all one kind of bean would be yummy too.

If you want to try the dish with brown rice, I can only imagine it would work out since rice and quinoa have the same water-to-grain ratio. Increase cook time to 40 or 45 minutes.