Go Back
Print Recipe
5 from 1 vote

Summer Vegetable Quinoa Chili

Ingredients

  • 2-3 tablespoons olive oil
  • 1 yellow onion finely diced
  • 2 cups about 1 large, chopped zucchini
  • 1 cup about 1 small, chopped yellow squash
  • 1 cup about 3 ears, sweet corn, kernels cut from the cob
  • 3 medium roma tomatoes diced (you can leave the skin on, can also use one 14.5 ounce can diced tomatoes)
  • 2 cloves garlic minced
  • 2 tablespoons fresh basil
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1 14 ounce can dark red kidney beans, rinsed
  • 4 cups chicken or vegetable broth
  • ¾ cup quinoa uncooked
  • plain Greek yogurt/sour cream cheese, fresh basil, for topping

Instructions

  • In a large soup pot, add 2 tablespoons of olive oil over medium-high heat.
  • Add onion and cook until starting to soften, about 5 minutes.
  • Add additional tablespoon of olive oil along with zucchini, summer squash, corn, tomatoes, and garlic, and cook another 4-5 minutes, until squash is starting to soften.
  • Season with salt, basil, chili powder, cumin, and paprika, and stir well to combine.
  • Add kidney beans, broth, and quinoa.
  • Bring to a boil, reduce heat to medium-low and let simmer for about 20 minutes, or until the quinoa has sprouted.
  • Ladle into bowls and serve with toppings.
  • Enjoy!