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world food day: vegetarian quinoa chili

Today Oxfam celebrates World Food Day, the anniversary of when in 1945 the Food and Agricultural Organization was formed as part of the UN to eradicate world hunger. In honor of the cause, I am sharing a simple and easy vegetarian recipe for quinoa chili that utilizes local, seasonal ingredients (minus the spices and quinoa from overseas, which we are grateful to be able to get from so far away).

Here’s a snippet from the Oxfam America website, discussing what you can do today to help address this issue:

This World Food Day, use your power as a consumer to change the way some of the world’s biggest food companies do business. As demand for sugar increases, so does the rush for land to grow it. Oxfam has found that companies that supply sugar to Coke, Pepsi, Associated British Foods and other food and beverage giants are kicking poor farmers off their land and robbing them of their rights – leaving many homeless and hungry. 

Land grabs are the sugar industry’s bitter secret. But we can change this. You’re a consumer – big food and beverage companies care what you think. Get the facts and take action at – See more here

On October 24th there will be another national Food Day, which on their website is called a “celebration and a movement for healthy, affordable, and sustainable food.” I think we can all get behind that cause. So if you missed out on celebrating today, you’ve got another shot coming up!


black bean quinoa chili
serves 4

1/2 lb. (~1 c.) dried black beans, soaked & cooked (or 15 oz. can)  – drained
2 tsp. oil
1 medium onion, diced
1-2 tsp salt (to taste)
2 cloves of garlic, minced
1-2 tsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano (or 2 tsp. fresh chopped oregano)
2/3 cup quinoa, rinsed
1 c. frozen corn
2 c. tomato sauce
1 c. water
pinch of cinnamon
1/8-1/4 tsp. cayenne pepper
1/2 c. chunky pepper salsa

Heat oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add onion, salt, garlic, chili powder, and cumin; saute for 5-10 min. until the onion is translucent. Stir in rinsed quinoa, corn, tomato sauce, and water to mixture. Simmer together for 20 min. Add in cooked beans, cinnamon, cayenne pepper, and salsa; simmer another 10-20 min. until the texture is the bite you’re looking for.  Top each bowl with a sprinkle of grated cheese, sour cream, and avocado if it’s handy.

Author’s note: This post was shared with Real Food Wednesday and Fight Back Friday