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bowl of beef and quinoa chili with diced avocado and cilantro with cheese and diced green onion in bowls on the side
Course Main Course

Quinoa & Ground Beef Chili

By: Elysia
Servings 6 servings
This Beef & Quinoa chili makes a delicious and healthy one pot meal that can be made in less than 30 minutes. A perfect dinner recipe for busy weeknights! {Gluten-free & dairy-free}
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins


Optional Toppings

  • Diced avocado
  • Chopped cilantro
  • Shredded cheese
  • Dollop of Greek yogurt


  • In a large pot, over medium heat, cook ground beef until no longer pink, about 5-6 minutes. Drain off any fat.
  • 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.
  • 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.


  • 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. 
  • 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.
  • Store this chili in the fridge for up to four days or in the freezer for up to three months.


Calories: 362kcalCarbohydrates: 38gProtein: 35gFat: 9gSaturated Fat: 3gCholesterol: 70mgSodium: 868mgPotassium: 1195mgFiber: 11gSugar: 4gVitamin A: 2704IUVitamin C: 31mgCalcium: 110mgIron: 8mg
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