This 3 chile quinoa chili is super healthy and packed full of flavor! Hatch chiles, jalapeno chiles, and poblano chiles make this vegetarian chili a must make!
Remember the soldiers of chiles I teased about on Instagram last week? Well, the recipe is here! Hatch chiles, jalapeno chiles, AND poblano chiles! Oh man, delicious stuff.
So, if you want to get really technical, this 3 chile quinoa chile is actually a 4 CHILE QUINOA CHILE! Whoa. I tossed a few bell peppers in there too. None of the chiles are particularly spicy though, so call it what you want. 4 pepper chili. 4 chile pepper chili. Sweet and spicy pepper chili. I prefer the 3, since I don’t think of bell peppers as a chile pepper. Whatevs. You get it.
So, this is the first time I had ever made anything with hatch chiles. For some reason, I assumed they would be REALLY spicy. I had my fair share of green chiles when I spent a handful of days in New Mexico a few years back, and remember those being WAY more spicy than the ones I got up here in the Pacific Northwest. Maybe it’s just not hot enough here for that awesomely badass spice level!
So, consider this when adding your chiles to this dish. I recommend tasting each one to gauge the spicy level. I was able to use 2 hatch chiles AND 2 jalapenos (with seeds) and still found myself wanting more heat. Buuuuuuuut…….. I am a spicy food luvah. I’ll admit it.
- 2 Tbsp avocado oil or olive oil
- 1 yellow onion, diced
- 1 orange pepper, seeded and diced
- 1 yellow pepper, seeded and diced
- 2 hatch chiles, diced (remove seeds for less spice)
- 2 jalapenos, diced (remove seeds for less spice)
- 1 polano, diced
- 4 cloves garlic, minced
- 2 large carrots, diced
- 1 Tbsp chile powder of your choice
- 1 tsp dried oregano
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- ¾ cup dry quinoa
- 28oz can fire roasted diced tomatoes
- 1 14.5oz can black beans, rinsed and drained
- 1 14.5oz can red or kidney beans, rinsed and drained
- 3 cups vegetable broth
- Avocado slices, tomato slices, and fresh cilantro for serving
- Heat the oil in a large dutch oven or soup pot over medium high heat. Add the onion and cook until softened, about 5 minutes. Add the next 7 ingredients, through carrots. Stir to combine and cook until just warmed, about 2 minutes.
- Add chile powder, oregano, cumin, and cinnamon. Stir well and cook until fragrant and spices are toasted, about 5 minutes. Add the dry quinoa. Stir well and cook until toasted, about 30 seconds. Add the tomatoes. Stir well and cook until fragrant, about 30 seconds.
- Add both cans of beans and the vegetable broth. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked.
- Simmer uncovered for an additional 5 minutes, or until chili is desired thickness. Soup will thicken as it cools as the quinoa absorbs liquid.
- Serve with avocado slices, tomato slices, and fresh cilantro
Well…… might be a bit sparse around these parts the next week as we are headed to Idaho for a long weekend! YIPPEE! Visiting family and celebrating a very special little lady who is turning 4.
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