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Veggie Chili with Quinoa

Submitted by: Betty Moudy, Corn Belt Energy Corporation
Servings 8


  • 12 ounce lime & prickly pear cactus beer (Michelob Ultra Infusions)
  • 1/3 to 1/2 cup organic red or black quinoa rinsed and drained
  • 1 large sweet onion chopped
  • 1 red bell pepper or a few mini peppers chopped
  • 2 large cloves garlic minced
  • 28 ounces petite diced tomatoes
  • 15 ounces crushed peeled tomatoes
  • 30 ounces canned organic black or tri-blend beans drained and rinsed
  • 4 ounces mild chopped green chiles
  • 1/4 cup mild salsa
  • 1/4 cup Ketchup
  • 1 tablespoon Chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Smoked paprika
  • 1/4 teaspoon unsweetened cocoa
  • 1/8 teaspoon ground cinnamon
  • Original Mrs. Dash as desired


  • In small saucepan, combine beer and quinoa. Bring to a boil, reduce heat and simmer for 15-20 minutes until little tails on quinoa appear. Do not drain.
  • In large pot, place onion and peppers. Saute with a little water until onions are translucent.
  • Add garlic, saute for 1 minute.
  • Stir in cooked quinoa and remaining ingredients. Bring to a boil, reduce heat, cover and simmer for at least 30 minutes. Adjust seasonings to taste.
  • Cool, refrigerate and allow flavors to blend if time allows. Reheat the next day. Serve with soup crackers and/or corn chips, chopped fresh cilantro and lime wedges.
  • Suggestions for additional ingredients include sweet corn kernels, roasted butternut squash cubes and/or your favorite veggie crumbles.


Nutrition information: 458 calories; 2.1g fat; 284mg sodium; 84.1g carbohydrates; 26.3g protein.