Recipes on November 11, 2013 by

Meatless Mondays: Buffalo-Style Quinoa Chili

Earlier this Fall, Bob’s Red Mill partnered with Food52 for a contest titled, “Your Best Quinoa Recipe.” Over 120 recipes were submitted for the contest. The two winning recipes were selected by community voting and Food52 judges. Amber of Loves Food, Loves to Eat  was the chosen winner with her Quinoa Cookies with Coconut & Chocolate Chunks. The second place recipe was this amazing Buffalo-Style Quinoa Chili from Stacy McCann of Every Little Thing.

I’ve been saving this one because it looks like just the thing to warm your soul and I had a feeling that come November, a hearty bowl of chili would be needed around here. Bonus- it’s very simple to make, you’ll probably have most of the ingredients sitting in your pantry AND it’s ready in just 30 minutes. That is THE PERFECT Meatless Mondays meal in my opinion. If you like this recipe, head over to Every Little Thing for some more of Stacy’s great recipes.  If you’re looking for more quinoa inspiration, the other recipes that were submitted look mouthwatering. 

Buffalo-Style Quinoa Chili | Bob's Red Mill

Buffalo-Style Quinoa Chili

Contributed by Stacy McCann of Every Little Thing

Serves 2-4

  • 1 Tbsp Olive Oil
  • 1 White Onion, diced
  • 3 stalks Celery, diced
  • One 8-ounce can Tomato Sauce
  • One 14-ounce can Diced Tomatoes
  • 1 cup Vegetable Broth
  • 1 cup cooked Black Beans
  • One 14-ounce can Hominy
  • 1 cup cooked Quinoa
  • 1/2 cup Frank’s Red Hot Sauce, or to taste
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Blue cheese, for topping

1.) Heat the olive oil over medium in a saucepan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes.

2.) Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer cook for 15 minutes. Add in black beans, hominy, quinoa, Frank’s, smoked paprika, cumin, salt, and pepper. Continue to cook 15 more minutes, until the flavors have melded.

3.) To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.

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