Vegetarian Quinoa Chili
Caleb loves this Vegetarian Quinoa Chili. No, we didn’t give him a bowl to eat, but he loves the word quinoa. I was holding Caleb when I told Josh we were having Quinoa Chili for dinner and he started laughing. I asked Caleb if he liked Quinoa Chili and he started giggling like crazy. Every time I would say quinoa, he would crack up…so of course I said it one too many times:) Now that I think of it, quinoa is kind of a funny word. I am glad my Vegetarian Quinoa Chili made Caleb so happy because it certainly made our bellies and tastebuds happy.
This chili is hearty and very filling. It is vegetarian, vegan, and gluten-free, but meat lovers will enjoy it as well. The chili has black beans, red kidney beans, tomatoes, and lots of vegetables-onion, carrots, celery, green pepper, red pepper, and zucchini. We threw in a jalapeño, chili powder, and cumin for added spice.
The beans and quinoa team up to make this chili a protein power house! I love the texture the quinoa adds to the chili. It is my new favorite chili recipe. You can top the chili with green onions, cheese, sour cream/Greek yogurt, avocado slices, chips, crackers, or serve cornbread on the side. The chili is good, if not better, the second day. We enjoyed leftovers for a few days and loved it every time. And if you can’t eat it all, put the chili in the freezer for a rainy day-it freezes really well.
If you are looking for a new chili recipe to try this winter, make a big pot of Vegetarian Quinoa Chili. It will warm you up and fill you up. This chili is also perfect for the upcoming Super Bowl. It is easy to make and your guests will love it. I know we are going to serve this chili at our Super Bowl party.
I can’t wait until Caleb is old enough to taste this chili, but until then I am fine with him just giggling at the name. I am so glad he loves quinoa:) Today is Caleb’s 4 month birthday! Happy 4 months to our sweet little pea!
Vegetarian Quinoa Chili
Yield: Serves 10-12
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This hearty chili is made with beans, vegetables, and quinoa. Meat lovers and vegetarians will love this chili!
Ingredients:
1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder, depending on your taste (we used 3)
1 tablespoon ground cumin
Salt and black pepper, to tasteOptional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.
Directions:
1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.
If you like this Vegetarian Quinoa Chili, you might also like:
- Black Bean and Quinoa Chili from Closet Cooking
- World’s Best Vegetarian Chili from Eat, Live, Run
- Delicious Vegan Chili from Oh She Glows
- Easy Vegetarian Chili from Two Peas and Their Pod
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
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sue @ Cakeballs, cookies and more - "oh so cute, and kids would love to make their own!"
kitchen essence - "those are really cute! I wish I could make them but I don't have the r…"
Laura @ GotChocolate - "Yum! Yum! YUM!!! I could eat half a dozen of these. :D I LOVE fruit!"
Tamara - "What a neat idea and adorable too! :-)"
Tabathia B - "tweet https://twitter.com/#!/ChelleB36/status/204760594149158913 tbarr…"
I got all excited looking at this chili! Sooo hearty and healthy! YUM!
I’m a complete meat-lover, but this veggie chili looks AMAZING and the addition of quinoa sounds delicious. Thanks for sharing the recipe!
Happy 4 month birthday, Caleb! I love it that he giggles at quinoa…it is kind of a silly word. This sounds divine!
I think I’ll bring this to a house warming party this weekend and not mention for 1 second that it’s healthy. I’ll let you know how it goes
I smiled at little Caleb laughing everytime he hears the word quinoa!
Maria- this is awesome! I have been obsessing over vegetarian chili lately! The quinoa is a brilliant thickener!
How adorable that Caleb giggles for this Chili
. I would do the same thing! I’m a vegetarian and am always looking for good Chili recipes. I love how it’s hearty and flavorful. Definitely going to try this VERRYY soon!
Mmm, I fell in love with quinoa over the summer but have yet to try it in chili!
What a nice way to use quinoa! A hearty and filling meal.
WOW sounds amazingly tasty and at the same time super healthy! WIN/WIN!
Quinoa is one of the few whole grains my parents will eat…and they STILL laugh whenever I say it! My mother pronounces it kee-wah. She just can’t get her mind around that “n”. I love the sound of this! Veggie chili heaven.
That looks SO good! I will have to make that for sure!
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haha, quinoa does sound funny! looks scrumptious
I am a beginning cook but I don’t like kidney beans. Could I sub navy beans or chickpeas for those instead?
Two Peas replied: — January 28th, 2012 @ 10:01 am
Yes, you can use other beans. Enjoy!
What a delicious and healthy chili recipe! I’ve never had quinoa in chili, but it sounds like a wonderful addition. Your picture looks scrumptous!
This is a winner for all the right reasons and the photo is gorgeous.
I am on a quinoa kick. This sounds terrific!
Aw I love little baby giggles! Happy 4 months Caleb!
i’ve never thought to put quinoa into chili! Love this idea and recipe!
I would have loved to see Caleb crack up over Quinoa. It sounds and looks delicious!
Sounds perfect for winter and healthy to boot.
Wow. Protein powerhouse is right! We love chili in our house but I’m looking for something just a little different and I never thought of adding quinoa! Love it.
What a hearty looking vegetarian chili. I love the quinoa in this!
Love the vegetarian chili! Quinoa is a favorite here too
Sounds healthy and hearty!
Where can one find Quinoa?
Two Peas replied: — January 29th, 2012 @ 1:11 pm
I buy it in the bulk bins at Whole Foods, Sunflower Market, Smith’s, etc. Most grocery stores carry it, just ask if you can’t find it. It might be in the grains/rice section too.
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Cannot wait to try the quinoa addition!! Brilliant!
Delicious!!! Made it tonight and it was a hit. The only addition I made was including corn, I love the sweet/spicy combo.
Beautiful photos! Looks so good girl!
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mmm! always looking for new delicious chili ideas! the addition of quinoa is great!
I made a quinoa chili that featured turkey and it was a hit—I can’t wait to try the meatless version!
This looks as hearty as the meat-filled variety!
Made this yesterday and it’s awesome. The only modification I made was no green bell pepper and two zucchinis (although they are dinky size this time of year). If you have a toddler, go with two tablespoons of chili powder for sure. Aside from it being “little bit spicy, momma,” it’s a total hit. The flavor is much better today, after sitting 24 hrs. This will be a favorite for sure!
One question – has anyone tried putting the quinoa and water straight in to the chili pot? Just thinking to save a step (and an extra pot).
Quinoa works really well in chilies like this!
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Thanks for the idea! I added garlic, mushrooms and some cauliflower I needed to use up, as well as more spices. It is great! I wouldn’t have thought of adding quinoa and it bulks up the dish enough that I don’t need to eat it with cornbread (which is usually a MUST)
Two Peas replied: — February 2nd, 2012 @ 10:37 pm
Glad you enjoyed the chili. I will have to try mushrooms next time:)
My favorite chili ever. So flavorful
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Quinoa is a wonderful grain but is NOT exactly a “protein powerhouse”, even when combined with beans. It has about a 20-35% of the protein of the same weight of beef, but without all the nasty saturated fat of beef.
So you’ll have to eat 3x as much chili to get the same protein as veggie-ladden beef chili. The superbowl parties do tend to go on & on, so you’ll have plenty of time for eating the second and third bowls…