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This Beef & Quinoa chili makes a delicious and healthy one pot meal that can be made in less than 30 minutes. A perfect dinner recipe for busy weeknights!{Gluten-free & dairy-free}
Table of Contents
Why Make This Healthy Chili
- One-pot meal – Similar to this One Pot Turkey Chili, all of the ingredients can be tossed into one pot, which basically means less cooking and less clean up. And did I mention that the entire recipe comes together in less than 30 minutes? It makes for such an easy homemade chili recipe!
- Chock full of fibre and protein – A serving of this chili has a whopping 35 grams of protein and 11 grams of fibre. You know what that means right? Satiety. It will leave you feeling full for hours rather than running to the cupboard for eating round #2 shortly after mealtime. Nothing beats a hearty, healthy, tasty and filling meal.
- Freezer-friendly – In fact, I have some of this beef & quinoa chili sitting in the freezer right now just waiting to be gobbled up. I made up a double batch a few weeks ago and froze half of it since I knew that we would probably need some quick and easy meals over the next few weeks with a new baby in the house. I basically stare at it everyday in the freezer and have to restrain myself from eating it. But believe me, it will be worth the wait when we finally do!
- Versatile – You can spruce up this homemade chili however you’d like which makes it super family friendly since everyone can choose their own toppings!
Beef Quinoa Chili Ingredients
Beef – Use extra lean ground beef or sub in extra lean ground chicken or turkey if desired. You can also leave the beef out all together if you’d prefer to make a vegan quinoa chili.
Beans – I chose to incorporate black beans in this chili, but you can use whatever beans that you have on hand. Either cook them from scratch or drain and rinse some canned no salt-added beans.
Diced tomatoes – Use no salt-added diced tomatoes if possible to help lower the sodium content.
Quinoa – Quinoa makes this chili super hearty due to its fibre and protein content and also adds an amazing texture and fluffiness to the chili. You can generally find quinoa in the natural section of your grocery store.
Corn – The corn adds a nice sweetness that offsets the smoky flavour of the chili. You can use frozen, canned or fresh corn kernels straight off the cob.
Spices – The spices including the chili powder, oregano, cumin and cayenne incorporate incredible flavour into this dish. If you don’t want any heat, you can decrease the amount of cayenne used or leave it out altogether.
How to Make Beef and Quinoa Chili
Step 1 – In a large pot, over medium heat, cook ground beef until no longer pink, about 5-6 minutes. Drain off any fat.
Step 2 – Next, add in the red pepper, onion, and garlic cloves and cook until vegetables have softened, stirring frequently, for about another 3 minutes. Add chili powder, cumin, paprika, oregano and cayenne pepper and stir until well combined.
Step 3 – Next, add diced tomatoes, tomato paste, broth, beans, corn and quinoa and allow to simmer on medium low heat for 20-30 minutes, or until quinoa is cooked and fluffy. Season with salt and pepper to taste and dish into bowls. Garnish with optional toppings, if desired.
See below for some topping ideas and to get the full chili recipe!
Quinoa and Ground Beef Chili Recipe Tips
- Rinse the dry quinoa well before adding to the chili to reduce any bitter taste.
- You may need to increase the amount of broth used since the quinoa tends to absorb the liquid the longer that it sits. Adjust the broth right before serving.
- If you don’t like your chili to be spicy, decrease the amount of cayenne pepper used or leave it out altogether, as it does add a bit of a spicy kick to the chili.
Healthy Chili Recipe FAQs
Is Chili Healthy?
Yes! Along with being rich in protein (it contains all 9 essential amino acids) and fibre, the addition of the quinoa adds some extra minerals such as iron and magnesium, as well as antioxidants.
It’s also lower on the glycemic index which means that it can help to stabilize blood sugar levels (think more energy, less crankiness, and less cravings for junk). Bonus!
Furthermore, it’s naturally gluten-free so it’s perfect for those who may have a gluten intolerance. With all of these benefits, I’m wondering why I never dumped some quinoa in the pot of chili before!
Pair that with the iron and protein-rich beef and beans and vitamin C-packed peppers, and you’ve got one healthy bowl of chili!
Is this chili spicy?
It’s not overly spicy, but it does has a slight spicy kick to it from the cayenne pepper. If you don’t like your chili spicy, decrease the amount of cayenne pepper used or leave it out all together. If, on the other hand, you prefer a spicier chili, then feel free to add a bit of extra cayenne or red pepper flakes.
How to Store Ground Beef Chili with Quinoa
You can store the chili in the fridge in an airtight container for up to four days.
Can you freeze this chili?
Yes, it be stored in the freezer in a freezer-friendly container or large Ziploc bag for up to three months.
To defrost: place the frozen chili in the fridge at least 24 hours before serving to allow it to thaw and reheat following the directions below.
How to reheat
You can reheat this chili in a large sauce pan over low heat. Make sure that you stir it frequently to prevent the chili from sticking to the bottom of the pan. You may also wish to add some extra broth to the pan since the quinoa tends to absorb the liquid the longer that it sits which can make it quite thick.
Can Quinoa and Ground Beef Chili be made ahead of time?
Yes, it actually tends to taste better when it’s been sitting for a while since the quinoa has a chance to fluff up and absorb all of those delicious flavours! As mentioned above, you may need to add some additional broth if making it in advance since it will most likely thicken up as it sits.
Can this healthy chili be made in the slow cooker?
It sure can! If you wish to cook it in the slow cooker, add the beef and rest of the ingredients, cover and place on high for 3 to 4 hours or on low for 6 to 8 hours.
Optional Toppings
I recommend topping this quinoa chili up with ALL THE THINGS for the ultimate hearty dish.
Try the following:
- Avocado (or guacamole or avocado creme)
- Sliced jalapeño
- Squeeze of lime juice
- Cilantro
- Shredded cheese
- Greek yogurt or sour cream
The possibilities are endless.
Serving Suggestions for Quinoa Chili with Beef
This healthy chili recipe is delicious by itself, however, for a more satisfying meal, serve it with any of the following:
- Cornbread (try thisCornbread Recipe without Buttermilk!)
- Tortilla chips
- Coleslaw (try this)
- Baked Sweet Potato Fries
- Loaded Cauliflower Tots
More Similar Recipes
- High Protein Chili
- Beef Nachos Supreme
- BBQ Beef Quinoa Baby Meatloaf Muffins
- Ground Beef and Quinoa Taco Bowls
- Crock Pot Taco Meat
- Creamy Chicken Enchilada Soup {Slow Cooker}
- Stuffed Beef Enchilada Zucchini Boats
- Vegan 3-Bean Chili
- White Chicken Chili
Did you make this recipe? Scroll down to leave a rating and review!
Course Main Course
Quinoa & Ground Beef Chili
By: Elysia
Servings 6 servings
This Beef & Quinoa chili makes a delicious and healthy one pot meal that can be made in less than 30 minutes. A perfect dinner recipe for busy weeknights! {Gluten-free & dairy-free}
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Ingredients
- 1 1/2 lbs extra lean ground beef
- 1 medium onion chopped
- 1 red pepper chopped
- 2 garlic cloves minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/4 tsp cayenne pepper (optional)
- 1 796 mL can no-salt added diced tomatoes
- 2 tbsp tomato paste
- 1 1/2 cups no salt-added beef broth
- 1 540 mL can no salt-added black beans (or 2 cups cooked black beans) drained and rinsed
- 1 cup corn kernels
- 1/2 cup dry uncooked quinoa rinsed
- 1/2 tsp salt or to taste
- Freshly ground pepper
Optional Toppings
- Diced avocado
- Chopped cilantro
- Shredded cheese
- Dollop of Greek yogurt
Instructions
In a large pot, over medium heat, cook ground beef until no longer pink, about 5-6 minutes. Drain off any fat.
Next, add in the red pepper, onion, and garlic cloves and cook until vegetables have softened, stirring frequently, for about another 3 minutes. Add chili powder, cumin, paprika, oregano and cayenne pepper and stir until well combined.
Next, add diced tomatoes, tomato paste, broth, beans, corn and quinoa and allow to simmer on medium low heat for 20-30 minutes, or until quinoa is cooked and fluffy. Season with salt and pepper to taste and dish into bowls. Garnish with optional toppings, if desired.
Notes
- Rinse the dry quinoa well before adding to the chili to reduce any bitter taste.
- You may need to increase the amount of broth used since the quinoa tends to absorb the liquid the longer that it sits.
- If you don't like your chili to be spicy, decrease the amount of cayenne pepper used or leave it out altogether, as it does add a bit of a spicy kick to the chili.
- Store this chili in the fridge for up to four days or in the freezer for up to three months.
Nutrition
Calories: 362kcalCarbohydrates: 38gProtein: 35gFat: 9gSaturated Fat: 3gCholesterol: 70mgSodium: 868mgPotassium: 1195mgFiber: 11gSugar: 4gVitamin A: 2704IUVitamin C: 31mgCalcium: 110mgIron: 8mg
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This recipe was originally published in September 2018 and was updated September 2020 to include better recipe tips and photos.
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