Smokin' Powerhouse Chili

By Barb M. and Jenny B. from Hopkins Public Schools, West Junior High, Hopkins, Minnesota.


This vegetarian quinoa chili is “the bomb!”. As a main dish, it has a smokey blend of spices & some of Minnesota’s best harvest that will warm you up from the inside out on a cold winter’s day! This thoughtful blend of vegetables & legumes from our local Farmer Greg at Riverbend Farm, combined with the perfect protein of the ancient Aztec grain, quinoa, and complimented with just the right spices, offers the healthiest and tastiest chili you'll ever have.  Our recipe stands apart because of its warm, rich flavors, and because it supplies a full serving of whole grains, orange vegetables, and legumes in one satisfying bowl! In fact, it is so low in fat that it pairs perfectly with a dollop of sour cream or your favorite cheese…served with a side of whole grain tortilla chips.  

Nutrition Facts

Serving size: 1 cup

From Fat8.4%
From Saturated Fat.99%
From Sugar0%


Ingredient 6 servings 50 servings
Vegetable Broth3/4 cup6-1/4 cup
Onion, Fresh Chopped1 cup/6 oz9 cups/3 lbs
Garlic, Fresh Chopped2 tsp1/3 cup + 1 tsp/1/4 lb
Carrots, Sliced or diced1 cup/6 oz11 cups/3 lbs
Sweet Potatoes, Diced1 cup/6 oz10 cups/3 lbs
Pepper, Red Sweet Diced2/3 cup/3 oz4-1/2 cups/1-1/2 lb
Pepper, Chipolte Minced2 tsp6 Tbsp + 2 tsp
Quinoa, Cooked2 cups15-1/2 cups
Tomatoes, Diced Canned in Juice2 cups15 cups
Tomato Sauce, Canned1 cup7-1/2 cups
Chili Powder2-1/2 tsp1/3 cup + 4 tsp
Ground Cumin2-1/2 tsp1/3 cup + 4 tsp
Cilantro, Chopped1/4 cup1-2/3 cup
Corn, Frozen1/4 lb/1/2 cup2 lbs/4-1/3 cup
Black Beans, Canned 3/4 lb/1-3/4 cup6 lbs/15-1/2 cups

  1. Heat half the stock and steam/sauté onions and garlic. Add carrots, peppers, hot peppers and water, and simmer for 10 minutes.

  2. Cook quinoa with 2 parts water to 1 part dry quinoa.

1 lb dry = about 2-1/2 cups dry 1 # dry quinoa = 6.6 cups cooked

  1. Add other half of stock, quinoa, diced tomatoes, sauce, cilantro and spices. Allow to thicken and the flavors to blend.

4.Add beans, corn and sweet potatoes and allow to simmer again.

Serve with 8 oz ladle.