White Quinoa Vegetarian Chili

I'm excited today to share with you a delicious, healthy recipe that you can make with white quinoa. This recipe is very easy to make, is vegetarian, and tastes delicious. I'm sharing two different methods of making the chili. The first is a stove top method which uses cans of kidney beans. This stove top method is great for when you need a quick dinner. The second method is my preferred method which is in the pressure cooker. This recipe is a great example of how cooking in the pressure cooker enhances the flavor. It is amazing. But either way you make it, you'll love this chili.

White Quinoa Vegetarian Chili {Stove Top}
Printable Recipe

*NOTE: Our favorite way to eat this chili is on Navajo Tacos! The stove top method is perfect for when you are in a hurry.

*Serves 6-8

INGREDIENTS:

2 tsp. extra virgin olive oil

1 medium onion, chopped

2 tsp. salt

1 green pepper, chopped

2 garlic cloves, minced

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

2/3 Cup uncooked white quinoa

1 Cup frozen or canned corn

1 (15-1/2 oz.) can tomato sauce

1 Cup water

2 (15-1/2 oz.) cans kidney beans, rinsed and drained

DIRECTIONS:

Heat oil in a skillet over medium heat. Add the onions and sauté until tender. Next add the salt, green pepper, garlic cloves, cumin, dried oregano, cayenne pepper, and cinnamon. Sauté for 5 to 10 minutes. Add the white quinoa and stir. Then add corn, tomato sauce, and water. Simmer together 20 minutes. Add the kidney beans and simmer for 15 more minutes. Serve with cheese, sour cream or avocados.

White Quinoa Vegetarian Chili {Pressure Cooker}

Printable Recipe

*NOTE: Our favorite way to eat this chili is on Navajo Tacos! The Pressure cooker really enhances the flavor of this recipe.

*Serves 6-8

INGREDIENTS:

2 tsp. extra virgin olive oil

1 medium onion, chopped

2 tsp. salt

1 green pepper, chopped

2 garlic cloves, minced

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

2/3 Cup uncooked white quinoa

1 Cup frozen or canned corn

1 (15-1/2 oz.) can tomato sauce

8 Cups water, divided

2 Cups dry, sorted kidney beans

DIRECTIONS:

In a pressure cooker add 2 Cups of dry, sorted kidney beans and 6 Cups of water. Lock the lid into place and pressure on high for 55 minutes. Release the pressure naturally. Then remove the beans and drain.

Heat the oil in the pressure cooker over medium heat. Add the onions and sauté until tender. Next add the salt, green pepper, garlic cloves, cumin, dried oregano, cayenne pepper, cinnamon, white quinoa, corn, tomato sauce, cooked kidney beans and 2 Cups of water. Lock the lid into place and pressure on high for 6 minutes. Release the pressure and enjoy with cheese, sour cream or avocados. 

Navajo Tacos

Printable Recipe

*Serves 6

INGREDIENTS:

1 Cup hot water (110° F)

1 Tbsp. sugar

1 tsp. salt

4 Tbsp. nonfat dry milk

3 Tbsp. Gluten flour

1-1/4+ Cups white-wheat flour

1 Tbsp. active dry yeast

canola oil, for frying

TOPPINGS:

6 Cups chili (see recipe above)

3 Cups shredded lettuce

1 1/2 Cups shredded cheddar cheese

1 Cup sour cream

3 tomatoes, diced

salsa

avocados

olives

DIRECTIONS:

In a stand mixer add hot water, sugar, salt, dry milk and gluten flour. Add 1-1/4 Cups white-wheat flour and place yeast on the very top. Turn on the mixer and add more whole-wheat flour until dough pulls away from sides of bowl. Mix for 6 minutes. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Divide into six pieces and roll them to a thickness of 1/4 inch with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. In a medium skillet, place a half inch of oil in bottom and heat on medium heat. When oil is hot, fry dough circles until golden brown. Add more oil as needed.

Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, salsa, avocados, olives or another favorite topping.