Smokey Chili With Quinoa

Author: Bridee   Date Posted:2 July 2019 


2 tablespoons Toscana Premium Organic Extra Virgin Olive Oil 

1/2 onion, chopped

4 cloves garlic, minced

1 tablespoon Simply Organic Paprika 

1 tablespoon Simply Organic Cumin Powder 

1 tablespoon Simply Organic Chili Powder

1 teaspoon salt

1 ancho dried chile, soaked in hot water, stem and seeds removed, and chopped

2 Gourmet Organic Herbs Organic Bay Leaves

1 can Global Organics Organic Chopped Tomatoes

3 cups Spiral Organic Black Beans

3 cups pinto beans

6 cups Massel Vegetable Bouillon Stock Ultracubes

1/4 cup Pure Harvest Maple Syrup

1/2 cup Lotus Organic Royal White Quinoa Grain 

1/4 cup Bobs Red Mill Stone Ground Wholegrain Cornmeal

1/4 cup warm water


Lime wedges

Barambah Sour Cream or Tofutti Better Than Sour Cream (optional)




In a large pot heat the oil over medium high heat. Sautee the onions until soft and translucent. Add the garlic, paprika, cumin, chili and salt and cook, stirring frequently, until aromatic. Add the ancho chile, bay leaves, tomatoes, beans, broth, maple syrup and quinoa and simmer uncovered for 20-30 minutes. In a separate bowl, whisk the cornmeal with the water until smooth. Add to the soup and stir until the chili has thickened.

Serve the chili with chopped cilantro a squeeze of lime and some sour cream/sour cream substitute.

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