This Easy Quinoa Chili with Salsa is a delicious one-pot vegetarian meal loaded with white beans, potatoes, quinoa, and green salsa. Serve with all your favorite toppings. Gluten-free.
In a 4-qt saucepan, heat olive oil over medium heat. Add onion and potatoes, stirring occasionally, until onions become translucent and potatoes start to soften, about 10 minutes.
Add the garlic, followed by the cumin, chili powder, and dried oregano. Add green salsa and tomatoes. Stir. Add the vegetable stock and quinoa, stir to combine. Bring to a boil.
Once at a boil, reduce heat to medium-low, add beans, and cover. Simmer until quinoa is tender, about 20-25 minutes.
Stir to evenly combine and add salt and pepper to taste. Serve in bowls with toppings of choice.
Notes
To store: Stored in an airtight container, this chili recipe will keep in the refrigerator for 3-5 days. To freeze: Use an airtight freezer-safe container or freezer bags and store in the freezer for 2-3 months.When reheating leftovers, you may want to add additional water or broth.