Imported from Instagram

One-Pot Quinoa Chili

Name: One-Pot Quinoa Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1 small onion (chopped); 1 carrot (cut into julienne); 100 g mushrooms (quartered); 80 g corn (drained if canned); 120 g red kidney beans (drained); 120 g black beans (drained); 100 g tricolor quinoa (rinsed under running water); 150 g tomato pulp; 0.5 tsp ground cumin; 1 tsp sweet paprika; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 1 tsp Dijon mustard; salt (to taste; estimated 2 g); black pepper (to taste; estimated 0.5 g); cilantro stems (chopped; quantity not specified); olive oil (a generous drizzle; estimated 1 tbsp); 250 ml hot water (add a little more if necessary); fresh cilantro (chopped, for finishing; quantity not specified)

Recipe by Bruna Simões @brunasimoes28 · Instagram

Imported by Ana Oliveira on SeeMeCook

A quick, protein-rich vegetarian chili made with tricolor quinoa, two kinds of beans, vegetables, tomato, and warming spices. Everything cooks together in one pot and is finished with fresh cilantro.

2 servings25 minLatin American

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Ingredients

1 small onion (chopped)
1 carrot (cut into julienne)
100 g mushrooms (quartered)
80 g corn (drained if canned)
120 g red kidney beans (drained)
120 g black beans (drained)
100 g tricolor quinoa (rinsed under running water)
150 g tomato pulp
0.5 tsp ground cumin
1 tsp sweet paprika
0.5 tsp smoked paprika
0.5 tsp garlic powder
1 tsp Dijon mustard
salt (to taste; estimated 2 g)
black pepper (to taste; estimated 0.5 g)
cilantro stems (chopped; quantity not specified)
olive oil (a generous drizzle; estimated 1 tbsp)
250 ml hot water (add a little more if necessary)
fresh cilantro (chopped, for finishing; quantity not specified)

Steps

1
Rinse the tricolor quinoa thoroughly under running water and prepare the onion, carrot, mushrooms, cilantro stems, and fresh cilantro as specified.
2
Place the onion, carrot, mushrooms, corn, drained red kidney beans, drained black beans, tomato pulp, rinsed quinoa, cumin, sweet paprika, smoked paprika, garlic powder, Dijon mustard, salt, black pepper, chopped cilantro stems, olive oil, and hot water into one pot. Keep the fresh chopped cilantro aside for finishing.
3
Stir everything together thoroughly so the quinoa, vegetables, beans, spices, mustard, and tomato are evenly distributed.
4
Cook over medium heat for about 15 minutes, stirring as needed, until the quinoa is cooked and the chili is well reduced and flavorful.
5
If the mixture becomes too thick or needs additional liquid while cooking, add a little more hot water.
6
When the quinoa is cooked and the chili is well reduced, finish with chopped fresh cilantro and serve.

Notes

The source does not specify exact quantities for the salt, pepper, cilantro, or olive oil, so typical amounts are estimated for nutrition purposes. The Portuguese phrase “bem apurado” indicates that the chili should be cooked down and concentrated, but no additional cooking time is provided.