Buffalo-Style Quinoa Chili

This recipe earned the runner-up title in the “Your Best Quinoa Recipe” contest hosted in partnership with Food52.  Recipe courtesy of Stacy McCann; photo courtesy of James Ransom.

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Votes: 19
Rating: 3.16
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Servings 2 - 4servings
Prep Time 15minutes
Cook Time 40minutes
Submitted By Stacy McCann from Every Little Thing
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 3.16
You:
Rate this recipe!
Servings 2 - 4servings
Prep Time 15minutes
Cook Time 40minutes
Submitted By Stacy McCann from Every Little Thing
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  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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Recipe Comments

One thought on “Buffalo-Style Quinoa Chili

  1. Keith

    I made this for a friend who can’t eat corn, so I substituted black eye peas, which was pretty darn good. I also made it with more traditional chile spices rather than with Frank’s, so I guess I really didn’t make this dish. It was very good, and a bit of blue cheese on top was excellent. Rave reviews all around.

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