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Quinoa Chili

September 24, 2012

Sean and I have officially moved to Maastricht! It’s a nice city, and we’re definitely enjoying travelling throughout Europe. We started off in Paris, then took the train to Maastricht. We visited Amsterdam on the weekend, and I’ll be visiting Poland in October which is very exciting!

Since moving here we’ve been eating at home a lot (which is great!). The only issue is that we don’t have an oven (no baking 😦 ) and we’re using a hot plate to cook! It still works but it’s just a huge adjustment from what we’re used to. Despite that, we’ve made some really fantastic recipes and this is one of them. 🙂 With the cooler weather we wanted something that was hot and filling and this recipe definitely delivered! It was a great stick to your ribs kind of chili.

Quinoa Chili
by Two Peas & their Pod


  • 1 cup water
  • 1/2 cup quinoa (rinsed)
  • 1 tbsp olive oil
  • 1 chopped onion (small)
  • 5 cloves of garlic (we like it garlicky!)
  • 7 baby carrots, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 zucchini, chopped
  • 1 can black beans
  • 1 can kidney beans
  • 1 15 oz can of crushed tomoatoes
  • 4-5 tbsp of chili powder
  • 3 tbsp ground cumin
  • salt and pepper, to taste
  • 1 avocado, sliced


  1. Rinse quinoa and boil with water in a sauce pan on medium heat until the quinoa absorbs all the water (approximately 15 minutes).
  2. In a large pot heat olive oil over high heat. Saute the onion until tender then add garlic, carrots, peppers, and zucchini. Cook until the vegetables are tender (~10 minutes).
  3. Add the black beans, kidney beans, and crushed tomatoes. Mix well and then add the cooked quinoa. Season with black pepper, chili powder, cumin, and salt. Simmer for 30 minutes.
  4. Garnish!

This recipe was pretty simply and extremely filling. It definitely satisfied our protein craving and was a great comfort food! Definitely plan on making this again. 🙂 Sean was unhappy about the zucchini but ended up loving this dish and eventually realized that zucchini is not the enemy! Haha. It made a ton which was great because left overs are amazing. I ended up eating a lot of the left overs for a nice protein rich breakfast, haha.

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