Quinoa Chili


This recipe for quinoa chili uses tempeh, but if you like meat, substitute in a lean protein like turkey. Beef and pork are also good options. Use a heartier beef stock, too.

This vegetarian recipe can also easily accommodate meat eaters with a few ingredient swaps.

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Quinoa Chili
Recipe Type: Soup
Author: Live Naturally Magazine
Serves: 8 servings
  • 1/4 cup coconut oil
  • 1 yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup frozen yellow corn
  • 2 cups quinoa
  • 1 cup tempeh, crumbled
  • 1/3 cup mild hatch chili, chopped into 1/4-inch pieces
  • 1 tablespoon chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons cocoa powder
  • 2 teaspoons cinnamon
  • 2 teaspoons paprika
  • 1 15-ounce can diced tomatoes
  • 1 pint vegetable stock
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 cup salsa (your favorite)
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  1. Rinse quinoa until water runs clear. Set aside.
  2. Heat oil in 6-quart pan over medium heat. Add onion, cook until slightly translucent. Add carrots, garlic, corn, quinoa, tempeh, hatch chili and spices. Cook until very aromatic, about 2 minutes.
  3. Add remaining ingredients, mix well and allow to slow simmer for 30 minutes, until quinoa is cooked. Adjust for liquid and seasonings.
  4. Garnish as needed (finely chopped red onion, diced cilantro, sliced avocado, shredded cheese).


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