Easy Red Bean + Quinoa Chili

MEAL TYPE: Entree, Side Dish, Soup

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 2 SERVINGS

Quinoa is one of our favorite ways to add a punch of meatless protein to any meal. This Easy Red Bean & Quinoa Chili, developed by functional nutritionist Andrea Nakayama, is packed with healthy protein to keep you energized and ready to take on the next 28 days.

INGREDIENTS

1 can red beans

2 tsp extra-virgin olive oil

1 onion (medium), chopped

1/2 tsp sea salt

2 garlic cloves, minced

1 green pepper, chopped

1 tsp cumin

1 tsp oregano (dried)

1/8 tsp cinnamon

2/3 cup quinoa, rinsed and drained

2 cups tomato sauce (organic and sugar-free)

1 cup water

1 avocado

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INSTRUCTIONS

Drain your canned beans and set aside.
Heat oil in a large pan over medium heat (choose one that is large enough to hold the beans, too).
Add onion, salt, garlic, pepper, and spices.
Sauté for several minutes, allowing the onion to soften.
Add quinoa and stir to combine.
Add rinsed beans to the onion and quinoa mixture and pour in the tomato sauce and water. Simmer together for 30 minutes. Taste to add more salt or spices to meet your taste buds and garnish with avocado slices– enjoy!

41 people have left a comment. Join the conversation!

Anu SAID:

08/21/2015 |Reply

Hi, How much calories 28 to great program include per day?

onlinesupport REPLIED:

08/25/2015 |Reply

Hi Anu, great question! We don’t count calories at barre3 and instead focus on eating whole foods and listening to your body. Click on this link to learn more: https://blog.barre3.com/2015/01/06/dont-believe-counting-calories/.

Darcy SAID:

08/04/2015 |Reply

I’m starting the 28 to Great tomorrow and this recipe is listed for dinner. It sounds wonderful, but not necessarily in August. Any thoughts on substitutes for soups during the summer? Thank you!

onlinesupport REPLIED:

08/05/2015 |Reply

Hi Darcy, while this chili is a barre3 favorite, we completely understand craving something a little cooler for those hot days. Try our summer gazpacho recipe here: https://www.barre3.com/recipe/summer-gazpacho-with-shrimp/. Let us know what you think!

savan79 SAID:

07/22/2015 |Reply

If I make this with cooked quinoa, should I just leave out the water?

onlinesupport REPLIED:

07/23/2015 |Reply

HI Savannah, you could definitely give it a try. We like cooking the quinoa in the tomato sauce so that is absorbs all of the flavor and creates a thick, creamy texture. Let us know how it turns out!

Stephanie SAID:

06/10/2015 |Reply

This was SO delicious. The touch of cinnamon was genius! I served it over a bed of spinach (more filling), so one cup was plenty for me. This recipe yielded 4 cups.
laurak6ashley SAID:

04/16/2015 |Reply

So yummy! I spiced it up a bit with hot chili beans and chili powder and waited until the end to add my precooked quinoa. My two year old even loved it!
laurak6ashley SAID:

04/16/2015 |Reply

Can I use frozen quinoa instead? I have packets of Trader Joe’s fully cooked organic quinoa but it’s frozen. Not sure how this will taste?

onlinesupport REPLIED:

04/16/2015 |Reply

Hi Laura, you can definitely sub that for the cooked quinoa. Let us know how you like it!

goddardse SAID:

02/02/2015 |Reply

Should have read the comments before making this one. While delicious, I too did not cover my pot, so my quinoa did not fluff. I wasn’t sure if it was supposed to be this way (it does have a nice “nutty” texture) or if I just did it wrong.

onlinesupport REPLIED:

02/05/2015 |Reply

Next time try cooking the quinoa with the lid on the pot. It will turn out fluffier. However, if you prefer the crunchier nuttier texture, that is fine too.

Cortney SAID:

02/01/2015 |Reply

Can I sub the canned beans with ground pork or other meat? Trying to use what we have at home before going grocery shopping again. Thanks!

onlinesupport REPLIED:

02/05/2015 |Reply

A ground meat is a great substitute for the beans.

Cynthia SAID:

01/08/2015 |Reply

What size avocado? And red beans = kidney beans?

onlinesupport REPLIED:

01/19/2015 |Reply

Medium size avocado will do, you may use your bean of choice, we like the pinto bean for its mild flavor.

jllanzillo SAID:

01/06/2015 |Reply

Ok, I used pumpkin and upped the water to 2 cups and it turned out yummy! Thank you for the yummy recipe
jllanzillo SAID:

01/04/2015 |Reply

I can’t have tomato sauce. Allergies. Do you think I could sub something? Pumpkin purée maybe? Thank you!

onlinesupport REPLIED:

01/08/2015 |Reply

In the Easy Red Bean and Quinoa Chili, the tomato sauce acts as a broth. You may simply substitute 3 cups of veggie or chicken broth for the tomato sauce and water. If you want to thicken it up a bit, reduce the broth and add sweet potato or pumpkin puree. Let us know how it turns out!

brennanburkeyaragon SAID:

12/03/2014 |Reply

When i made this last night I added chopped carrots and celery for a bit more veg and 1T of chili powder. It was fantastic. For my husband, I topped with sour cream, cheese and tortilla chips for scooping. It is nice to make a small adjustment so we both can enjoy it.

onlinesupport REPLIED:

12/03/2014 |Reply

Yum! Sounds delish.

rebecca.meurer SAID:

08/11/2014 |Reply

Delicious. My whole family asked if we could have this dish again soon.
lauren.heron SAID:

07/07/2014 |Reply

Very good! I added red and green pepper and some chopped spinach near the end of cooking for some extra green. I also needed to add a lot more spices for my liking – double the cumin and some red pepper and spicy 1tsp Mexican chili powder. I cooked it covered and found that even on low, it cooked very fast (about 20 minutes of the quinoa simmering). Once done, I topped it with a “salsa” made of diced avocado, cilantro, and lime juice. I also found that this made more than 2 servings – probably at least 3-4.
kgarcia SAID:

06/30/2014 |Reply

Absolutely delicious! I used black beans, red pepper, and added chicken and chopped fennel. Also added cilantro cream topping (yogurt, lime zest and juice, cilantro, salt/pepper) and dolloped that on top with tons of cilantro. Sooooo good! All made in under 15 minutes in one sauté pan! Will make this my go to recipe for full flavor and quick clean up!
kellybean00 SAID:

06/09/2014 |Reply

I can’t wait to taste. I added red pepper flakes to mine to spice it up. I did not have any red beans, so i too added black beans. It does look like a lot, but I will be adding this to pasta for the kids and my hubbie, while I eat mine as is!

Thanks!
katiecox86 SAID:

06/02/2014 |Reply

I used vegetable stock instead of water. I’m not sure what it tastes like using water, but it was very delicious! Easy and simple. Loved it!
campjb1 SAID:

05/20/2014 |Reply

This is so yummy and very quick. A new favorite in our house! Thx
lauren.michelle.day SAID:

04/29/2014 |Reply

A tip: Remember to cover this as it simmers. I didn’t do that until 20 minutes in and it took the quinoa an additional 30 minutes to soften up. Next time I’ll bring it to a boil, then cover and reduce to a simmer.
hcurtiss23 SAID:

03/16/2014 |Reply

Love this. I make a huge batch and my husband and I eat it for lunch all week. Easy and delicious.
brynn.boyer SAID:

03/05/2014 |Reply

This is one of my new favorite recipes! I freeze the leftovers in quart-size bags (perfect for individual servings) and defrost them when I need a quick meal. It is just as good leftover as it is fresh!
gary.joanne SAID:

02/26/2014 |Reply

I used lentils instead of kidney beans & it was delicious! I did shoot some chipotle chilli powder in there for heat…I like heat
jimersonkaylyn SAID:

02/10/2014 |Reply

This was SO easy and to add to it, I added a Dallop of plain Greek yogurt (instead of sour cream) to the top and then put on the avocado slices- oh man, so delish!!! 🙂
aklemay SAID:

01/23/2014 |Reply

This is my first Barre3 recipe and won’t be my last. Absolutely wonderful!
michellenutter SAID:

11/11/2013 |Reply

Is this really only 2 servings? I’m letting it simmer as I type this, and it just seems like a lot of food!

onlinesupport REPLIED:

11/13/2013 |Reply

Hi Michelle! It is generally 2-3 servings, and it makes for great leftovers!

heathermelick SAID:

11/05/2013 |Reply

I loved this! I substituted black beans for red beans, and red bell pepper for green pepper. Like some others suggested, I browned ground turkey for my husband, and put the chili over that since he wanted meat.
lauren.ziel SAID:

10/20/2013 |Reply

This is AMAZING! Totally satisfies my craving for Italian!
torys SAID:

10/18/2013 |Reply

I made this and added turkey, like Kimberly, for more protein. I didn’t share a even a smidgen of it :-0. I ate it with kale every day this week for lunch! Thank you!
kendall.carriere SAID:

10/17/2013 |Reply

So easy and relish. It takes like 5 minutes to assessable. Easy, Breezy.
mckagued SAID:

10/16/2013 |Reply

Amazing!
kim.miller SAID:

10/13/2013 |Reply

Super easy. Smells and tastes delicious! We made it our ‘own’ by adding lean ground turkey breast for extra protein. (My hubby wanted meat.)

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