Beef and quinoa chili is great anytime of the year: from cold winter nights to summer chili cook-offs. This recipe is easy to double or triple to feed a hungry crowd.
The shredded stew meat is a great contrast to traditional chili recipes, which typically use ground meat. The chunks of meat really makes it a hearty dish.
The dusting of sharp cheddar cheese adds another dimension of flavor and texture.
The addition of quinoa to the dish thickens the chili and adds another layer of flavor.
Did you know? Quinoa is a complete protein (it contains all the amino acids). A recent news article stated that quinoa is becoming so popular that the areas where they grow quinoa have a hard time keeping up with demand.
20 minPrep Time
8 hr, 10 Cook Time
8 hr, 30 Total Time
- 1 pound stew meat
- 3 multicolor bell peppers, diced into medium sized chunks
- 2 medium yellow onions, Sliced
- 1 small chipotle
- 1 can cannellini beans
- One can of diced fire roasted tomatoes
- ½ cup quinoa, uncooked
- 1 quart beef broth
- 3 tablespoons Carne asada seasoning
- 2 tablespoons Chili powder
- 2 tablespoons Cumin
- Salt and pepper
- Garlic powder
- 4 tablespoons avocado oil
- 1/4 cup of flour
- 1 cup of sharp cheddar cheese, shredded
- Sauté the peppers and onions in salt, pepper, and garlic powder with about 2 tablespoons of avocado oil. Cook approximately 3 minutes or until onions are translucent and peppers are softened.
- Toss the stew meat in the flour and seasonings, and then sear the meat in a skillet with about 2 tablespoons of avocado oil until browned on all sides.
- Drain and rinse the cannellini beans.
- Place the peppers, onions, stew meat, cannellini beans, diced tomatoes, chipotle, and beef broth, and seasonings into a crockpot. Cook for 6 hours on low (or 3 hours on high).
- Add quinoa and cook on low for 2 more hours.
- Adjust seasoning to taste.
- Add sharp cheddar cheese when serving. Enjoy!