Compliments of David’s Restaurants

Vegan Chipotle Quinoa Chili


Yield: 6 quarts




2 T Olive oil
2 Medium onion diced
4 T Chopped garlic
4 T Chili powder
2 T Cumin, ground

2 C Quinoa–well washed and drained
5 C Fresh corn—about 6 medium ears—cooked on grill and cut  off the cob
2 Red peppers, diced
2 Green peppers, diced
4 C Red kidney beans—cooked or canned
4 C Black beans—cooked or canned
4 28 oz. cans of crushed tomatoes
1 T (Slightly heaping) chipotle in adobe—some of the seeds removed
2 T  Salt
1T  Pepper
2T Sugar 

Method of Preparation:

  1. Cook onions in olive oil until tender, then add garlic
  2. Add cumin and chili powder
  3. Add remaining ingredients and bring up to simmer, cook until quinoa is tender
  4. Adjust seasoning – may need salt and a little bit of sugar



This recipe is for personal use and enjoyment only.