White Bean and Quinoa Chili

By • January 10, 2012 • 10 Comments

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Author Notes: My goal this week was to make a meatless chili with staples already in the house for lunches this week. Vegetarian or even vegan sounded good and so I set out to use beer as part of the flavor base. But I learned something new...not all beer is vegetarian...some producers add animal products such gelatin or isinglass in the process. I did a little research on my beer, Bell's Best Brown Ale, and found that this artisan producer, located near Kalamazoo, MI, doesn't use animal products in their production with the exception of 2 that they produce containing honey. So if you want this to be vegetarian - check out your beer!
inpatskitchen

Makes about 6 to 8 servings

  • 1 1/2 cups diced onion
  • 2 tablespoons olive oil
  • 1 cup diced green bell pepper
  • 5 cloves minced garlic
  • 2 tablespoons ground cumin
  • 3 tablespoons ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 14 to 15 ounce cans tomatoes, chopped
  • 1 to 2 12 ounce cans V8 or tomato juice
  • 12 ounces beer, preferably a brown ale
  • 1 to 2 teaspoon brown sugar
  • 3 cups cooked white beans ( or two 14 to 15 ounce cans drained and rinsed)
  • 3/4 cups quinoa simmered in 1 1/2 cups water for 10 to 15 minutes
  1. In a soup pot or dutch oven saute the onions and bell pepper in the olive oil until the onions begin to soften. Add the garlic and saute another minute or two.
  2. Stir in the cumin, chili powder, crushed red pepper flakes, salt and pepper and saute another minute or two.
  3. Add the tomatoes, beer and one can of the tomato juice, bring up to the boil and gently simmer for about 15 minutes. Taste at this point and if the mixture seems to acidic, stir in some of the brown sugar.
  4. Stir in the cooked beans and cooked quinoa and if the chili seems too thick, add some or all of that second can of tomato juice. Bring up to the boil and serve. You can certainly garnish with your favorite toppings - green onion, avocado, grated cheese, sour cream, etc.
  5. Note: Make this early in the day or the day before serving for better flavor.
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Vanessa

over 2 years ago CookingConSal

This looks so yummy! I just made up a vegan chili this week - I would never have thought to add quinoa. Love the idea.

Dscn3274

over 2 years ago inpatskitchen

The quinoa adds protein and really gives it a meaty oomph. I'm just starting to use it in our diet and am having a lot of fun with it! Thanks!

Dscn2212

almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm using a lot more of it, too, and I love it here - great idea!

Dscn3274

almost 2 years ago inpatskitchen

I know...even adding a little to a dish adds so much!

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is wonderful, a real bowl of goodness. I am chili challenged and I think I could make this it sounds wonderful.

Dscn3274

over 2 years ago inpatskitchen

Thanks sdebrango...this is so easy and gets whole grain into your body!

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over 2 years ago GiGi26

I'll be passing this along to our "Family Vegan". You certainly are inventing much to do with your 4# bag of Quinoa. This sounds tasty!

Dscn3274

over 2 years ago inpatskitchen

Thanks...I've been having it for lunch all week (makes me feel that I'm doing something good for myself ) Make sure you tell him about the beer issue.... more quinoa to come!

Dscn3274

over 2 years ago inpatskitchen

Thanks HLA! The quinoa really takes on a meaty quality...very filling, low fat.

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds hearty & healthy! Perfect January food!