Chipotle Quinoa Chili #WeekdaySupper

Chipotle Quinoa Chili is packed with heart-healthy proteins from quinoa and beans, and a smokiness from the chipotle chiles. Made in 30 minutes, perfect for a weekday supper! {vegan, gluten free}

Chipotle Quinoa Chili |

This winter has been exceptionally cold and snowy, with weather extremes everywhere it seems.  For me, nothing combats these winter chills quite like a tasty bowl of chili.  This Chipotle Quinoa Chili is healthy comfort food that will warm you up from the inside out.  There is a little heat from some green chiles, a subtle smokiness from the chipotle chiles and all around goodness from the protein-packed beans and quinoa.  I had never had quinoa in chili until this recipe, and it is a delicious addition!  Quinoa adds a wonderful texture, adds some protein and fiber, and makes the chili seem especially hearty.

Chipotle Quinoa Chili is very quick and easy to make.  Simply saute the onion and garlic and then add the remaining ingredients to cook and simmer for about 25 minutes.  The quinoa is not precooked, just rinsed and tossed in the pot to cook with the rest of the chili.  It all comes together in around 30 minutes, which is perfect for a weeknight!

Chipotle Quinoa Chili |

Chipotle Quinoa Chili
Yields: 8 servings
  • 1 tablespoon oil
  • 1 yellow onion, chopped
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 to 2 chipotle chiles in adobo, minced
  • 3 cans (14.5 ounces each) diced tomatoes with chiles, undrained
  • 1 can black beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 2 bells peppers, chopped
  • 1 cup frozen corn
  • 1 cup quinoa, rinsed (uncooked)
  • 4 green onions, chopped
  • Topping suggestions: cheese, cilantro, sour cream, tomatoes
  1. In a dutch oven, heat oil on medium-high heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook an additional minute, or until fragrant.
  2. Stir in chili powder, cumin and cook for 1 minute. Add tomatoes, beans, pepper, corn and quinoa, stir to combine. Bring to a boil, cover and reduce to a simmer (medium-low). Cook for 25 minutes, or until quinoa is tender. [Note: You may want to stir occasionally after 15 minutes or so]
  3. Remove from heat, stir in green onions and serve with your favorite chili toppings!

Source: Kraft

Sunday Supper Movement

Chipotle Quinoa Chili is a healthy, easy meal that is quick to put together.  We all need recipes like these for weeknights, which is why I thought it would be perfect to share for today’s Weekday Supper.  The idea behind Weekday Supper is that Sunday Supper starts as just one day a week…and soon becomes a way of life.  Each week day, one blogger from the group shares a recipe for quick and easy meals easily found in a grocery store.   Be sure to check out all of the delicious Weekday Supper inspiration  this week!

Monday: Huevos Ahogados – La Cocina de Leslie 
Tuesday: Skillet Pimiento Mac ‘n Cheese – girlichef
Wednesday: French Onion Burgers – The Foodie Army Wife
Thursday: Chipotle Quinoa Chili – Alida’s Kitchen
Friday: Black Bean & Rice Stuffed Poblanos – Curious Cuisiniere

Chipotle Quinoa Chili |


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  1. This recipe is just brilliant! What a fabulous idea that I can’t wait to try.

  2. Love love love this recipe!

  3. This recipe is going straight to the top of my must-make list! So healthy, too!

  4. I have been wanting to try quinoa in a chili. I bet it gives such nice texture. This sounds like a winner!