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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

Quinoa & Ground Beef Chili

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}
5 from 2 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 362kcal
Author: Elysia


  • 1 1/2 lbs extra lean ground beef
  • 1 medium onion chopped
  • 1 red pepper chopped
  • 2 garlic cloves minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper (optional)
  • 1 796 mL can no-salt added diced tomatoes
  • 2 tbsp tomato paste
  • 1 1/2 cups no salt-added beef broth
  • 1 540 mL can no salt-added black beans (or 2 cups cooked black beans) drained and rinsed
  • 1 cup corn kernels
  • 1/2 cup dry uncooked quinoa rinsed
  • 1/2 tsp salt or to taste
  • Freshly ground pepper

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: 362kcal | Carbohydrates: 38g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 868mg | Potassium: 1195mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2704IU | Vitamin C: 31mg | Calcium: 110mg | Iron: 8mg
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