This Easy Skinny Quinoa Chili will become a quick weeknight favorite. It’s easy to throw together and packed with nutrition. Make a big batch and eat it for lunch all week. {gluten free}
Sometimes you need a healthy reset; something in the fridge that will prevent you from overeating on the run. This Easy Skinny Quinoa Chili is it. If you eat this every day for the whole week you can feel good about it – hello protein and antioxidants.
This comes together in less than thirty minutes and can be stored in the fridge for four days or frozen for future dinners at the ready. I know that chili is traditionally a winter meal but it’s a bit cool here now and I wanted a healthy soup I could prepare and eat for the entire week. It was Spring… then it got cold, I mean really cold. It was 57 degrees today. How is that possible? I put all our cold weather coats away but I had to dig them out again. That’s cruel Mother Nature.
This chili has more tomatoes, fewer beans and added quinoa for protein. I wanted it to be super easy so you just rinse the quinoa and throw it in uncooked. Who wants to cook the quinoa first then add it? This is supposed to be weeknight easy. Every item in here is a pantry staple except the ground beef and who doesn’t have ground beef in the freezer?
Make a double batch like I did and share it with a friend or put a container in the freezer. Top with cheese, scallions, sour cream or cilantro but be careful of those toppings or it’s no longer skinny chili!
How much do I love my Le Creuset pot I found at TJ Maxx? It’s my favorite and I use it for everything. Easy to clean, browns everything perfectly and looks pretty.
I like my chili thick but if you prefer a thinner chili add more chicken stock. Cayenne pepper is popular at our house so add as you see fit.
Need More Warming Soups in Your Life?
- Instant Pot Turkey Quinoa Chili
- Gluten Free Instant Pot Beef Stew
- Healthy Turkey Chili
- Easy Instant Pot Chicken Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Lentil Soup
Easy Skinny Quinoa Chili
Ingredients
- 1 lb lean ground beef (grass fed)
- 1 small onion , chopped
- 3-4 garlic cloves , chopped
- 1 1/2 tbsp chili powder
- 3 tsp cumin
- 3 cans diced tomatoes (14.5 oz)
- 2 1/2 cups chicken stock
- 1 can kidney beans
- 1/2 cup uncooked quinoa
- salt and pepper to taste
Instructions
- Brown ground beef in a non stick skillet. Remove from pan.
- Add onions and garlic and cook for about 5 minutes until translucent.
- Add beef back to pan. Add remaining ingredients and stir.
- Bring to a boil. Reduce heat and simmer for 30 minutes.
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