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Cowboy quinoa chili

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  • 2 pieces of kielbasa with the outer skin removed we used a vegetable peeler for this, odd but worked really well.
  • 1-2 cups cooked quinoa
  • 1 cup strong brew coffee
  • 2 tablespoons tomato paste
  • 1 large can whole tomatoes
  • 1 can kidney beans
  • 2 cans cannellini beans
  • 2 cups of chopped onion
  • 4 cloves of fresh garlic minced 2 tablespoons olive oil 2 tablespoons chili powder

pinch of the following:

  • paprika
  • sea salt
  • pepper
  • cayenne pepper
  • Optional fresh green onions and sour cream for topping.


  • Heat your large pot to medium, add the oil, onions, garlic and kielbasa, cook until the onions are translucent and the meat is slightly browned.
  • Turn up the heat just a pinch and then pour in the coffee. Cook for one minute to deglaze the pan.
  • Then add in the tomato paste, whole tomatoes and beans.  You may choose to add the quinoa in now or wait until right before serving.  Adding it during this step helps it takes on the full flavor spectrum.
  • Add the seasonings and stir well.
  • Cover and cook at a low simmer for about 45 minutes to 4 hours (depending on how low the simmer setting will allow you to cook at).  To prevent sticking and burning, check on the chili and stir occasionally.
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