Welcome Fall with Quinoa Chili & Sprouted Cornbread!

What better way to celebrate the start of Autumn than by whipping up a warm and comforting batch of homemade chili?  This vegetarian recipe, courtesy of Cooking Classy, features quinoa, a perfect fit considering that September is Whole Grains Month.  Be sure to use Shiloh Farms Organic Quinoa to get 43 grams of Whole Grains per serving.  And why not take a little extra time and forego using processed canned beans in favor of Shiloh Farms Organic Black Turtle Beans and Shiloh Farms Organic Kidney Beans?

Now, as for what to serve with this delicious chili, might we suggest our Sprouted Corn Bread & Muffin Mix?  Not only will you benefit from the unique nutritional advantages provided by sprouting, you will get an additional 16 grams of whole grain per serving.  What’s more, this week only, both our Sprouted Corn Bread & Muffin Mix and Sprouted Pancake & Waffle Mix are on sale.  Use coupon code WholeGrainGoodness to receive 30% Off*!

Quinoa Chili
Yield: About 6 servings

2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 1/2 – 2 cups water
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar
1/2 tsp ground coriander
1/2 tsp cayenne pepper, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 cup cilantro, chopped
Juice of 1 lime


Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.

Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

Recipe Source: Cooking Classy

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