Vegetarian Chilli with Red Quinoa (GF, DF, V)

Red Quinoa Chili

This chilli is a great option for big gatherings or potlucks because it’s fairly low maintenance to make, can be cooked in big batches and packs a lot of flavour. I don’t know many people who hate chilli, so it also goes over well with a crowd. This bowl came from a dinner party I had with friends this past weekend and as good as it was then, the leftovers were even better!

The cooked tomatoes are high in lycopene (a phytochemical with antioxidant properties) and you’re getting a complete protein by adding the quinoa. I kept this recipe pretty simple, but you could also add green/red peppers, chick peas etc.. The fun thing with cooking is you can modify meals to your taste, it’s like a delicious experiment, hope you enjoy this one 🙂


  • 1 teaspoon coconut oil
  • 1 large red onion
  • 3 cloves of garlic
  • 2- 796 ml cans of whole-peeled tomatoes
  • 3 tablespoons of tomato paste
  • 1 tablespoon dried cayenne pepper
  • 2 tablespoons cumin
  • 1 tablespoon smokes paprika
  • 1/2 cup corn
  • 1/2 cup red quinoa
  • 2- 398ml cans of red kidney beans


  1. Dice up the onion and mince the garlic
  2. Put coconut oil in a large pot over medium heat and add cut up onion and garlic
  3. Add cans of tomatoes, tomato paste, cayenne, cumin and paprika to pot and let it come to a boil
    • Make sure you give the tomatoes a quick smush, with a potato masher (or emulsified if that’s your preference)
  4. Once the sauce is boiling, bring to a simmer and let it cook for at least a half hour
  5. Cook quinoa in separate pot according to instructions on the package (I usually rinse, then cook mine for about 15 minutes)
    • Some people prefer to cook the quinoa in the tomato concoction, and you’re welcome to do that. I just prefer cooking it on it’s own because I worry about losing any sauce 🙂
  6. Add quinoa, kidney beans and corn to the pot, let simmer for another half hour, or as much time as you have, the longer it simmers the better the flavour
    • TIP: I like to let mine simmer for about 2-3 hours–usually the leftovers taste even better than the first taste! You could even modify this recipe for a slow-cooker. If you choose to do that I would maybe wait to add the corn and beans until the last hour/half-hour to keep from over cooking them.
  7. That’s it! I like to add nacho chips, green onions or green salsa to garnish and add extra flavour… sometimes a little cheese too


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