One Pot Quinoa Chili with Meat

Name: One Pot Quinoa Chili with Meat
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 1/2 lbs extra lean ground beef; 1 medium onion (chopped); 1 red pepper (chopped); 2 garlic cloves (minced); 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon paprika; 1 teaspoon oregano; 1/4 teaspoon cayenne pepper ((optional)); 1 796 mL can no-salt added diced tomatoes; 2 tablespoons tomato paste; 1 1/2 cups reduced-sodium beef broth ((or more as needed)); 1 540 mL can no salt-added black beans, (drained and rinsed (or 2 cups cooked black beans)); 1 cup frozen corn kernels; 1/2 cup dry uncooked quinoa, (rinsed); 1/2 teaspoon salt (or to taste); Freshly ground pepper; Diced avocado; Chopped cilantro; Shredded cheese; Dollop of Greek yogurt

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This One Pot Quinoa Chili makes a delicious and healthy one pot meal that can be made in less than 30 minutes. Made with beef and quinoa, each serving is packed with 35g of protein and 11g of fiber to keep you full and energized for hours. A perfect dinner recipe for busy weeknights and cold days! {Gluten-free & dairy-free}

A bowl of quinoa chili with meat next to two spoons.

Table of Contents

Ground Beef Chili with Quinoa

If you’ve never added quinoa to chili before, I highly recommend it! Not only does it add extra fiber to keep you full for hours, it also has extra protein, a slew of vitamins and minerals, and a variety of healthy fats.

This one pot quinoa chili is one of the easiest ways to incorporate more quinoa into your diet, especially for picky eaters who won’t eat it in quinoa salad or as a side. It’s a super simple way to elevate a hearty chili recipe and is Dietitian-approved too! Serve it with healthy cornbread and all your favorite toppings!

For more delicious beef and quinoa recipes, try these BBQ Meatloaf Muffins, Beef Quinoa Bowls and this Southwestern Quinoa Casserole!

A small bowl of one pot quinoa and meat chili.

Why We Love This Ground Beef and Quinoa Chili Recipe

One-pot wonder: Similar to this One Pot Turkey Chili, all of the ingredients can be tossed into one pot, which basically means less cooking and less clean up. And did I mention that the entire recipe comes together in less than 30 minutes? It makes for such an easy homemade chili recipe!

Chock full of fiber and protein: A serving of this chili has a whopping 35 grams of protein and 11 grams of fiber. You know what that means, right? Satiety. It will leave you feeling full for hours rather than running to the cupboard to eat round #2 shortly after mealtime. Nothing beats a hearty, healthy, tasty, and filling meal.

Freezer-friendly: In fact, I have some of this beef and quinoa chili sitting in the freezer right now, just waiting to be gobbled up. I made up a big batch a few weeks ago and froze half of it since I knew that we would probably need some quick and easy meals on hand. It reheats wonderfully and is perfect for meal prep!

Versatile: You can spruce up this homemade chili however you’d like, which makes it super family-friendly since everyone can choose their own toppings!

Ingredients

Beef: Use extra lean ground beef or sub in extra lean ground chicken or turkey if desired. You can also leave the meat out altogether if you’d prefer to make a vegan quinoa chili. Plant-based meatless crumbles work well here, too!
Veggies: Start this chili with a base of freshly minced garlic, diced onion, and sauteed red bell pepper for lots of texture and flavor.
Beef broth: This infuses the quinoa, veggies, and beef with extra richness and flavor. I recommend a low-sodium broth to keep the dish from being too high in sodium.
Beans: I chose to incorporate black beans in this chili, but you can use whatever beans you have on hand. Red kidney beans and pinto beans are great options. Either cook them from scratch or drain and rinse some canned no salt-added beans.
Diced tomatoes: Use no salt-added diced tomatoes if possible to help lower the sodium content.
Tomato paste: This little ingredient makes any dish taste heartier and more satisfying as it is a natural source of umami flavor. It really packs a punch!
Quinoa: Quinoa makes this chili super hearty due to its fiber and protein content, and it also adds an amazing texture and fluffiness to the chili. You can generally find quinoa in the natural section of your grocery store.
Corn: The corn adds a nice sweetness that offsets the smoky flavor of the chili. You can use frozen, canned or fresh corn kernels straight off the cob.
Spices: The spices, including chili powder, oregano, ground cumin, and cayenne, incorporate incredible flavor into this dish. If you don’t want any heat, you can decrease the amount of cayenne used or leave it out altogether. Add salt and black pepper to taste!

How to Make Beef and Quinoa Chili

The ground beef with red pepper, onion, and garlic cloves in a pot.

Step 1 – In a large pot, over medium heat, cook ground beef until no longer pink, about 5-6 minutes. Drain off any fat.
Step 2 – Next, add in the red pepper, onion, and garlic cloves and cook until vegetables have softened, stirring frequently, for about another 3 minutes. Add chili powder, cumin, paprika, oregano and cayenne pepper and stir until well combined.
Step 3 – Next, add diced tomatoes, tomato paste, broth, beans, corn and quinoa and allow to simmer on medium low heat for 20-30 minutes, or until quinoa is cooked and fluffy. Season with salt and pepper to taste and dish into bowls. Garnish with optional toppings, if desired.

A large pot of quinoa chili with a wooden spoon in it.

See below for some topping ideas and scroll to the recipe card below for the full chili recipe!

Expert Tips

Rinse the dry quinoa well before adding to the chili to reduce any bitter taste.

You may need to increase the amount of broth used since the quinoa tends to absorb the liquid the longer that it sits. Adjust the broth right before serving.

If you don’t like your chili to be spicy, decrease the amount of cayenne pepper used or leave it out altogether, as it does add a bit of a spicy kick to the chili.

Recipe FAQs

Can ground beef and quinoa chili be made ahead of time?

Yes, it actually tends to taste better when it’s been sitting for a while since the quinoa has a chance to fluff up and absorb all of those delicious flavors! As mentioned above, you may need to add some additional broth if making it in advance since it will most likely thicken up as it sits.

Can this chili be made in the slow cooker?

It sure can! If you wish to cook it in the slow cooker, add the beef and rest of the ingredients, cover and place on high for 3 to 4 hours or on low for 6 to 8 hours. You can cook the beef in a frying pan or use the saute function on your crockpot first if desired.

Is beef quinoa chili healthy?

Yes! Along with being rich in protein (it contains all 9 essential amino acids) and fiber, the addition of quinoa adds some extra minerals, such as iron and magnesium, as well as antioxidants. It’s also lower on the glycemic index, which means that it can help stabilize blood sugar levels (think more energy, less crankiness, and less cravings). Bonus!

Furthermore, it’s naturally gluten-free, so it’s perfect for those who may have a gluten intolerance. With all of these benefits, I’m wondering why I never dumped some quinoa in the pot of chili before! Pair that with the iron and protein-rich beef and beans and vitamin C-packed peppers, and you’ve got one healthy bowl of chili!

A close-up of quinoa chili with meat in a bowl topped with avocado.

How to Store

To refrigerate: You can store the chili in an airtight container in the fridge for up to four days.

To freeze: Transfer chilled leftover chili to freezer-safe containers or large Ziploc bags and freeze for up to three months.

To defrost: Place the frozen chili in the fridge at least 24 hours before serving to allow it to thaw and reheat, following the directions below.

To reheat: You can reheat this chili in a large sauce pan on the stove top over low heat. Make sure that you stir it frequently to prevent the chili from sticking to the bottom of the pan. You may also wish to add some extra broth to the pan since the quinoa tends to absorb the liquid the longer that it sits which can make it quite thick.

Recommended Chili Toppings

The best part of chili is adding all of your favorite toppings!

Try any of the following:

Avocado (or guacamole or avocado creme)
Sliced jalapeño
Squeeze of lime juice
Sliced green onions
Fresh cilantro
Shredded cheddar cheese
Greek yogurt or sour cream

A bowl of chili with quinoa next to spoons and bowls of toppings.

Serving Suggestions

This healthy chili recipe is delicious by itself. However, for a more satisfying meal, serve it with any of the following:

Cornbread (try this Cornbread Recipe without Buttermilk!)
Tortilla chips
Coleslaw (try this Cranberry Walnut Coleslaw)
Tossed Green Salad
Cheesy Cauliflower Bites

Recipe Variations

Spice up (or down): It’s not overly spicy, but it does has a slight spicy kick to it from the cayenne pepper. If you don’t like your chili spicy, decrease the amount of cayenne pepper used or leave it out altogether. For a spicier chili, feel free to add a bit of extra cayenne or red pepper flakes.
Load up on veggies: I love adding extra veggies into my chili recipes! The dark color helps them to blend in more, and they soak up all those savory flavors. Add diced sweet potatoes or butternut squash, yellow or green bell peppers, and carrots. Sometimes, I also grate or shred carrots, broccoli, cauliflower or zucchini to help them blend in and dissolve in the soup. So good!
Make vegan chili: Ditch the ground beef and use vegetable broth instead of beef. Add a couple extra cans of beans to make your chili even heartier.

A bowl of one pot quinoa chili with meat on a table.

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A bowl of quinoa chili with meat topped with avocado and cilantro.

Course Main Course