Mushroom Quinoa Chili

With ground mushrooms, chopped walnuts and Success® Tri-Color Quinoa, this vegetarian chili has a pleasing and satisfying texture, plus incredible taste.

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Mushroom Quinoa Chili

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 40 mins
Ready in
TOTAL TIME 55 mins


  • 2 bags Success® Tri-Color Quinoa
  • 1 lb mushrooms
  • 2 tbsp canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 poblano pepper, diced
  • 1/2 tsp salt
  • ½ tsp pepper
  • 1/2 cup finely chopped walnuts
  • 4 tsp chili powder
  • 1 can (15 oz) puréed tomatoes
  • 1 can (15 oz) lentils, drained and rinsed
  • 2 cups low-sodium vegetable broth
  • 1/2 cup loosely packed cilantro leaves


  • Step 1

  • Prepare quinoa according to package directions.

    Step 2

  • Meanwhile, pulse mushrooms in a food processor, in batches if needed, until coarsely ground.

    Step 3

  • Heat oil in a large saucepan set over high heat; cook mushrooms, onion, garlic, poblano pepper, salt and pepper for 8 to 10 minutes or until slightly softened and starting to brown. Stir in walnuts and chili powder; cook for 3 to 5 minutes or until slightly softened.

    Step 4

  • Stir in tomatoes, lentils and broth; bring to boil. Cover and cook for 15 to 20 minutes or until flavors are blended. Stir in quinoa; cook for 2 to 3 minutes or until heated through. Garnish with cilantro.

    Recipe Tip

    For a kid-friendly chili, mash lentils before adding to soup for a smooth texture. Substitute beans if your child prefers the taste.