Grass-Fed Beef, Red Bean, and Quinoa Chili

February 26, 2019

 This grass-fed beef, red bean and quinoa chili comes together very quickly, and can be enjoyed anytime of year. Grass-fed beef is paramount when it comes to taste and nutritional value. It’s super flavorful and a great source of vitamin B. Red beans are loaded with fiber and the quinoa soaks up all the delectable flavors of the chili. Although hearty, this chili will not weigh you down.

Tip: Serve with a dollop of Greek yogurt, guacamole, or other topping, if desired.



25 minutes


Dinner, Lunch




6 people


1.1 tablespoon ghee or avocado oil
2.1 medium yellow or white onion, diced
3.2 cloves garlic, minced
4.1 lb. lean ground grass-fed beef
5.1½ teaspoon sea salt
6.2 tablespoons chili powder
7.1 tablespoon ground cumin
8.½ teaspoon ground cinnamon
9.1- 14.5-oz. can diced tomatoes (I use 2 cans)
10.1- 25 oz. jar organic marinara sauce
11.½ cup dry quinoa, rinsed
12.1 cup filtered water, plus more to thin, if desired
13.1- 15-oz. can organic kidney beans with no salt added, drained and rinsed
14.1 cup frozen organic corn (optional)



Step 1.

Heat ghee or oil over medium heat in a large heavy pot. Sauté the onion and garlic for three to four minutes, until onion is translucent.


Step 2.

Add the beef, salt, and spices: chili powder, cumin, cinnamon. Using a wooden spoon or spatula, break up beef into smaller pieces and continue to cook an additional three to four minutes, until browned.


Step 3.

Stir in tomatoes, tomato sauce, quinoa, water, beans, and optional corn. Cover and simmer for 15 to 20 minutes.


Step 4.

The chili will thicken as it cooks; thin with additional water if desired. Serve with dollop of Greek yogurt, guacamole, or other toppings, if desired.


Recipe adapted from The Essential Thyroid Cookbook by Lisa Markley and Jill Grunewald, published by Blue Wheel Press TM. Text © 2017 by Lisa Markley and Jill Grunewald. Food photography © 2016 by Kenny Johnson.

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