Hey there! Today, I’m excited to share my recipe for Southwestern Quinoa and White Bean Chili with you. This recipe is inspired by my love for Southwestern flavors and my desire to create a healthy, easy-to-make dinner that doesn’t skimp on flavor.
I love this recipe because it’s packed with healthy ingredients that are easy to find at your local grocery store. The quinoa and white beans provide a great source of plant-based protein and fiber, while the Anaheim or poblano chiles add a smoky and spicy flavor that’s sure to please.
But what really sets this chili apart is the combination of spices. The cumin, oregano, coriander, and pepper add a depth of flavor that’s hard to resist. Plus, this recipe is gluten-free, making it a great choice for those with dietary restrictions.
This recipe is also quick and easy to make, perfect for a busy weeknight. It takes only 20 minutes of prep time and 50 minutes of cooking time, giving you plenty of time to unwind after a long day.
This Southwestern Quinoa and White Bean Chili pairs well with a variety of sides. Try serving it with a side of brown rice, quinoa, or a green salad. You could also top it with shredded cheese, avocado, or a dollop of sour cream.
So, let’s get started with the recipe!
Southwestern Quinoa and White Bean ChiliCourse: Main DishCuisine: Southwestern
Packed with healthy ingredients and bold flavors and perfect for a quick and delicious dinner.
¼ cup avocado oil or canola oil
2 cups chopped seeded Anaheim or poblano chiles (about 3)
1 large onion, chopped
4 cloves garlic, minced
½ cup quinoa, rinsed
4 teaspoons dried oregano
4 teaspoons ground cumin
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground pepper
4 cups low-sodium vegetable broth
2 (15 ounce) cans no-salt-added white beans, rinsed
1 large zucchini, diced (about 3 cups)
¼ cup chopped fresh cilantro
2 tablespoons lime juice, plus wedges for serving
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the chopped chiles, quinoa, oregano, cumin, salt, coriander, and pepper. Stir to combine and cook for 2-3 minutes, or until the quinoa is slightly toasted.
- Add the vegetable broth and white beans to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the quinoa is cooked through.
- Stir in the diced zucchini and continue to simmer for another 5-7 minutes, or until the zucchini is tender.
- Remove from heat and stir in the chopped cilantro and lime juice.
- Serve hot with wedges of lime for squeezing over the top. Enjoy!
- You can use either Anaheim or poblano chiles for this recipe, or a combination of both.
- Be sure to remove the skins and seeds from the roasted chiles before adding them to the chili.
- If you’re short on time, you can use canned roasted chiles instead of roasting your own.
- Feel free to adjust the spice level to your liking. If you prefer a milder chili, use fewer chiles or remove the seeds and membranes from the chiles before adding them to the pot.
- Leftovers of this chili can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
I hope this recipe becomes a new favorite in your healthy meal rotation. Don’t forget to share your photos and feedback with me in the comments or on social media. Happy cooking!