Delicious Eats

Quinoa Chili Verde

This bright, fresh chili comes from our friend Julie at The Simple Veganista.

Thanks for the recipe and photo, Julie!


1 tablespoon olive oil or 3 tablespoons water

1 onion, diced

1 teaspoon garlic powder

1 heaping teaspoon dried oregano

1 teaspoon cumin

1 teaspoon chili powder

12 oz tomatillos, diced or quartered or 1 can (15oz) crushed

2 poblano or Anaheim peppers, de-seeded and diced

1 corn off the cob or 1 cup frozen or canned sweet corn

1 can (15 oz) cannellini beans or pinto beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 cup dry quinoa

4 cups vegetable broth

salt to taste



Option Garnish

Avocado, diced

Bunch cilantro, roughly chopped

Tortilla strips

cashew sour cream or cilantro-lime cashew sour cream


In a large pot or dutch oven, heat oil/water over medium heat and saute onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant. Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 30 minutes. Remove from heat, uncover and let rest about 10 minutes before serving.

Serve in individual bowls topped with garnish of choice. Pairs well with corn bread too, either on the side or broken up in your chili!

Yield: Serves 4 – 6