This chili is hearty and delicious-perfect for a cold fall or winter day. It comes together pretty quickly and can simmer away unattended while you finish off your to-do list for the day. We love it served alongside a warm slice of cornbread and topped with fresh chopped cilantro. I actually threw this chili together one time right after coming home from the grocery store. I didn’t have lunch plans for myself and even though I knew it needed to simmer for at least 45 minutes, I figured it would be much more rewarding to dig into a bowl of this goodness rather than scrounge together a hodge-podge lunch of chips, hummus and veggies (like often happens!).
Most of the seasonings you probably already have on-hand, so just pick up a few produce items and a couple of canned goods and you’re over halfway there!
Leave a comment if you try it, I’d love to know how you like it.
White Bean Quinoa Chili
Hearty chili bursting with sweet corn and prickling with (optional) heat from cayenne. Perfect for a meatless dinner option!
Place cashews in a heat safe bowl. Cover with boiling water and let soak while you prepare the chili.
Add olive oil to a large pot over medium high heat. Once oil is hot, add diced onion. Let cook for 2-3 minutes, then add diced bell pepper and minced garlic. Let cook until bell pepper is softened, another 3-4 minutes, stirring occasionally.
To the pot, add all but one cup of the broth, green chiles, white beans and all the seasonings. Bring to a boil, then reduce heat and let simmer for 45-60 minutes. It can continue to simmer longer, just monitor it so the liquid does not get too low.
While the chili simmers, in a separate small saucepan, bring 1 cup water or broth to a boil. (I add 1 tsp bouillon to 1 cup water for this step.) Once boiling, add the 1/2 cup quinoa, cover and reduce heat. Let simmer for 15 minutes or until all liquid is absorbed.
Right before the chili is finished simmering, drain the cashews and combine with the reserved 1 cup of broth in a high-speed blender. Blend very well.
To the chili, stir in the cashew liquid, the can of sweet corn and the cooked quinoa. Take pot off the heat, serve in chili bowls and enjoy!
Serve with a side of cornbread or tortilla chips.
Top with chopped cilantro, sour cream, crushed tortilla tips or sliced avocado.