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In the kitchen, Recipe of the Month

Recipe of the Month: 4-Bean Chili with Quinoa

This is a great dish for lunch, with cornbread and cut veggies on the side. Or, if it’s been a bit of a gloomy day, like it was much of last weekend, it’s a perfect dinner!

4-Bean Chili with Quinoa
Makes 4 servings

Prep Time: 45 minutes
Cook Time: 1 hour


  • ¾ cup uncooked quinoa
  • ¾ cup vegetable stock
  • ½ Tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 ½ garlic cloves, chopped
  • ½ Tablespoon chili powder
  • ¼ Tablespoon ground cumin
  • 7 oz. crushed tomatoes
  • ¼ cup tomato paste
  • ¼ Tablespoon ancho chili powder
  • Salt & Pepper, to taste
  • 1 14 oz. can black beans, rinsed and drained
  • 1 14 oz. can pinto beans, rinsed and drained
  • ½ bell pepper, green or red, chopped
  • ¼ Tablespoon dried oregano
  • ¼ cup corn, fresh or frozen
  • 1 ½ Tablespoons fresh cilantro, chopped


  1. In a saucepan over high heat, bring quinoa and vegetable stock to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15-20 minutes. Set aside.
  2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion and cook until it softens and turns translucent, about 5 minutes.
  3. Add the garlic, chili powders, and cumin; stir and cook one minute to release the flavors.
  4. Stir in the tomatoes, beans, bell peppers and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer for 40 minutes.
  5. After 40 minutes, stir in the reserved quinoa and the corn. Cook for 10 minutes.
  6. Remove from heat, stir in cilantro, and serve.

About Ashley

Marketing Manager / Dishwasher at Camp Stevens. CT '99!


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