Vegetarian Quinoa Chili

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Vegetarian Chili with Quinoa – a hearty vegan chili even meat lovers will love! Loaded with black beans, red kidney beans, tomatoes, and lots of veggies in addition to protein-rich quinoa, this is the best vegetarian chili recipe!

vegetarian chili served with cornbread and topped with cheese and onion

 

Vegetarian Quinoa Chili is no Laughing Matter..

Or maybe it is. 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 taste buds happy. This is the BEST vegetarian chili recipe!

bowl of vegan chili garnished with cheese and scallions

Vegan Chili Meat Lovers will Love

This chili is hearty and very filling. It is vegetarian, vegan, and gluten-free, but meat lovers will enjoy it as well. This vegan chili is made with 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. Don’t ever skip the chili powder and cumin when making chili, they are the key spices in any chili recipe and really add great flavor in this vegan chili.

Best Vegetarian chili recipe with protein-packed quinoa in serving dish

Protein-Packed Vegetarian Chili

The beans and quinoa team up to make this chili a protein powerhouse! I love the texture the quinoa adds to the chili. 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.

Best Vegetarian Chili Recipe, Hands Down

This is my new favorite chili recipe.  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 vegan chili is also perfect for an easy weeknight dinner or for any game day. It is easy to make and your guests will love it. It is always a hit with everyone, even the meat lovers! They never miss the meat because this healthy chili is so filling and delicious!

If you like this vegetarian chili recipe, you might also like:

Spoonful of Quinoa chili served with cornbread

Vegetarian Quinoa Chili

This hearty chili is made with beans, vegetables, and quinoa. Meat lovers and vegetarians will love this chili!
4.82 from 22 votes
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Cuisine
American
Servings
8

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 taste
  • Optional toppings: green onions avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

Instructions

  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.
  4. Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.
Nutrition Facts
Vegetarian Quinoa Chili
Amount Per Serving
Calories 215 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 507mg 21%
Potassium 1075mg 31%
Total Carbohydrates 38g 13%
Dietary Fiber 11g 44%
Sugars 10g
Protein 10g 20%
Vitamin A 60.3%
Vitamin C 72.1%
Calcium 10.7%
Iron 29.2%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

chili, vegetarian chili

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Hi Maria

    Your little guy is so cute, keep enjoying him!! They grow up so fast!!! And thanks for all the recipes you post, we have been enjoying them. I am sure I will be making this Quinoa chili soon.

  2. I love this! I’m actually getting ready to put some vegetarian chili in the crock pot for dinner tonight. I love the quinoa addition (que Caleb laughing)! 😉

  3. This looks amazing! I have been searching chili recipes for the past couple days now and this is definitely a winner. Is there a way I can just throw it all in a slow cooker?

  4. I was just thinking about making a veggie chili this weekend. The addition of quinoa is a great idea and will be a nice change to the rice that I typically add. I am in love with all of your recipes and cant wait to make the queso dip for superbowl sunday!!

  5. Love chili and just don’t make it often enough. Love the vegetarian version and I must try it. Quinoa is one of those things, too, that I love and don’t cook with hardly ever! Delicious!

  6. 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!

  7. 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.

    1. 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.

  8. Delicious!!! Made it tonight and it was a hit. The only addition I made was including corn, I love the sweet/spicy combo.

  9. 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).

  10. 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) 🙂

  11. 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…

  12. Great idea to use quinoa in veggie chili – yum! If you make this again, try swapping the 1 can of tomato sauce for 1 can of Campbell’s tomato soup…an old Chili trick of my mom’s that adds great flavor.

  13. Thought this recipe looked good and tried it out for dinner this evening. It was absolutely delicious! Move over rice – quinoa is my new favourite. Thanks for a great recipe!

  14. We made this and loved it! Even my carnivore husband and kiddos gobbled it all up! The kids requested it in their thermos for lunch at school, and still wanted it AGAIN after school as a snack! We are having it again tonight, per their request! Thanks for a great, healthy, crowd pleaser!

  15. I want to thank you so VERY much for sharing this chili recipe! My children and I love quinoa and try to have at least one veggie night every week. This is DELICIOUS! We will definitely be having this at least twice a month!

  16. This turned out AMAZING. We added an additional jalepeño and chili powder to give it a little more spice. This has become my new favorite chili recipie. Thank you for sharing this!

  17. Just made this and it’s delicious. I added some white pepper and salt, and bloomed the chilli power and cumin in a bit of oil. It makes a LOT though – will be freezing quite a bit of this.

  18. Thanks for a great vegetarian recipe! I made this for dinner last night and my husband and I both loved it. It was very hearty and you definitely couldn’t tell that meat was missing. This was also my first time making quinoa and it added a nice texture as well (plus the added nutrition benefits are great too). I cut my recipe in half since it is only the two of us, and we still had some leftovers for lunches today.

  19. so i am planning on making this in the crock pot, but am wondering if i should cook the quinoa separate and then incorporate it for the last 30 minutes of cooking OR can i add it with all the other stuff at the beginning of the process?

  20. made it in the slow cooker today and added the quinoa for the last half hour. (oh, and i doubled the quinoa because i love it). Oh so good!! Thanks for the recipe!

  21. It’s sleeting & very chilly in Minnesota today and I just got done making this “chili”and it is fabulous! My house smells great and it was the perfect treat. I pre-packaged meals for the week and the rest is in the freezer. Thanks for sharing this!!

  22. I wrote a recipe similar to this this past winter and everyone loved it. Only thing people said was there was a lot of ingredients but they are so worth it!

  23. I would like to make this recipe in my rice cooker. Any recommendations? How many cups does this recipe yield? I may cut it in half the first time to see how large the recipe is.

  24. Hello, my name is Megan Colyer and I am the Shiloh Farms Marketing Coordinator. Shiloh Farms is searching for Gluten Free recipes to feature on our new gluten free product packages. Would you be willing to share this recipe with us for a product package? Please contact me at [email protected]. I look forward to hearing from you.

  25. Just made this, in 97 degree heat and its fabulous, even my four year old likes it! This is the first time I ever used quinoa

  26. I have recently introduced myself to quinoa and have been actively seeking a variety of recipes in which to use it. I’m disappointed that so many of the recipes I’ve found, including some here, also used a number of canned ingredients—-which I, like so many, have been avoiding. While canned foods allow for quick and easy meal preparations, they are certainly not our healthiest option.

  27. I have made this and it was definitely a winner! I will add more Quinoa next time though because I found it didn’t fill quite enough.

    Very very tasty! 🙂

  28. Ten to twelve servings, hmm. Can anyone tell me the approx. serving size – a cup or two, I’m guessing? The only freezer I have is the one in my refrigerator so I might need to half this recipe. Thanks!

  29. Amazing recipe! We tried it tonight and thought it was awesome :). Thanks for posting it! My wife and I calculated the calories because that’s something we like to follow and thought it may be helpful for other people who love this recipe. It came to 10 servings at 2 cups per serving for a total of 205 calories per serving.

  30. Thanks for sharing–I came across your site on pinterest and this is a great recipe! I have a pot of it on the stove and it’s delicious. 🙂

  31. This is an excellent recipe, I made it for Election Day. My only change would be to put less cumin in it. It was way too spicey with it in. I would half it next time.

  32. I just made this chili and man o man did my husband & I enjoy it. So delicious. Of course I made some corn bread to go along with it. Cant have chili without corn bread lol. Thanks for the recipe! Big fan!!!

  33. I made this last night paired with some vegan cornbread muffins for a potluck and it was complete success! So good and so many good veggies. I will definitely be making this again soon. It’s perfect for the fall 🙂

  34. This is delicious! I added just a couple of chipotle peppers in adobo and it gave it a nice little kick (we like spicy chili) but not too much to be overwhelming.

  35. Thank you so much for this recipe! I made it a couple of weeks ago but forgot to comment and just remembered because I am going to be making it again today. It is a HUGE amount (I’m only cooking for 2) so it’s perfect for Sunday dinner so I’ll have the leftovers for lunch this week. I’ve never been a huge fan of chili, mostly because I’ve never been a huge fan of meat – but this gives all the chili flavor without the meat, and it’s VERY filling and easy to make. Thanks again 🙂

  36. This is one of my favorite recipes! It’s so easy to put together and gets more flavorful every day! One of then staple dishes that I make almost weekly now. Love, love, love!!

  37. I cannot begin to express how much I enjoyed this chili. I am a big chili fan and this is probably my favorite now. I will confess. I did add a stick of butter to it, but other than that I left it alone.
    This is going to be a staple in our home from now on!
    Thank you so much for the recipe!

  38. this stuff is AMAZING!!! I add some corn and some yellow squash. Made for an office pot luck and it was a HUGE hit! YUM!!

  39. came accross this recipe via buzzfeed. made it last night and added in 1lb of ground turkey. was SO delicious! recipe was so easy and made so much i was able to freeze some as well as bring some in to my coworkers! they loved it as well. will definitely make again, thank you!

  40. I had a craving for chili and wanted to make it vegetarian. From a search I found this recipe….at first I thought a friend of mine had posted it because her baby is Caleb and hubby Josh! This recipe is GREAT. I used just one can of black beans, the only change. Very easy, very. I served with a pan of cornbread. Great on a stormy night here in the South and we have plenty left-overs.

  41. I just made this recipe over the weekend and it was fantastic. I found the carrots did not soften up so I would recommed to cutting the carrots in smaller pieces. Also since I was making this for my 20 month old daughter I just used half of the jalapeno pepper. Thank you for the great recipe!!

  42. Hi there! I’m wondering what the tomato sauce is like? Sauce over here is like ketchup, so would it be like a plain tomato pasta sauce? Or just tomato purée? Thanks!!

  43. YAY! Thats what i went out and bought. This is cooking right now and MAN it tastes great 🙂 It makes a LOT, lol so glad it freezes well 🙂 Thank you!

  44. This was delicious! I subbed a yellow pepper for the carrot because I didn’t have any, and a seeded, minced chipotle chili for the jalapeno. Yum!

  45. How would you modify this for a crock pot? It looks delicious but I’d like something I can throw together in the morning and then come home to dinner ready and waiting for me…

  46. This chili really is fantastic. I’m not a vegan by any means, but my girlfriend tries to be. I made this and we both love it! I’ve made it several times now, as has she. I like to play around with the ingredients, but the mixture of quinoa, spices and lots of veggies never fails! Thanks for the recipe 🙂

  47. This chili is fantastic! My husband and I are trying to eat less meat so this is perfect! I found the recipe about a month ago and my husband loves it so much (as do I!) that I have made it at least once a week since then!

    Any chance you have the nutrition facts on this? I know it will change depending on the beans you use, but just wondering if you have a rough guess? I can always calculate myself! Thanks for such a great recipe!

  48. I used this recipe for the annual Death Valley National Park Employee Chili Cook Off. It won the “Death Valley 2013 Veggie Chili Winner” title!

    Thanks so much for the great recipe. This is definitely going in the family recipe book!

  49. Made this tonight and it is sooo yummy!! Chili is usually so filling and weighs you down for days, this one is actually filling but refreshing at the same time. I added Tofurkey Keilbasa to mine because my boyfriend is a meat-itarian and believe it or not, he did not even notice and gobbled it up. Not even know his chili was vegan (and trust
    Me I didn’t tell him) thank you!! This ones a keeper for sure.

  50. Just made this for supper. It’s pretty good. I used 2 tablespoons of chili powder. Other veggie chili recipes I have made in the past have turned out “watery” but not this one — just the right consistency. I’ll be making it again. Thanks.

  51. I just have to say I am a new fan of your blog! I have recently become obsessed with quinoa and saw a couple of good chili recipes! I did a Google search for vegetarian quinoa recipes (since I am vegetarian and a lot of my other searches came up with some sort of meat). I gravitated toward yours because of the picture. I made this recipe exactly how you said to (minus the celery – frankly, I don’t think hate is too strong of a word to use when describing my feelings toward it) and it was AMAZING! it was better than any chili I have EVER had! I made it for my parents while visiting them a couple weeks ago, paired with a jalapeno cheddar cornbread I also made, and they loved it too! (and both of them are avid meat eaters for the record). I loved it so much I was super disappointed that I had to leave the leftovers at my mom’s when flying back home – the left overs were just as good if not better than the first day batch. I ended up making it again when I got back to my house! I tweaked it a little this time since I loveee spicy food I used fire roasted tomatoes, more jalapenos (with seeds) and red chili flakes (along with red quinoa), and it was just as good! this recipe made me a huge fan of your blog and I am going through all of your past posts just to see what else I can make. Can I also just say that I did the nutritional value on this chili and its only 244 calories per serving and 3.5 grams of fat!? – as a one cup serving…BRILLIANT! I can’t wait to try a lot of your recipes and get excited for new posts! 🙂

  52. This. Was. So. Yummy!!!! I forgot the red and green peppers 🙁 but it was still so good! Great spicy kick and really filling, especially on a diet!

  53. I’ve been using your recipe for a good while now. It is SO good.. Sometimes I add frozen corn too. Just wanted to say thank you for sharing this. 🙂

  54. Yay, I am so excited to make this. I am always looking forward to new ways to use quinoa. I found this looking for a veggie chili recipe to make for my baby shower because I realized I only have salad and rice for vegetarian options, so thank you so much! I think this is going to be my favorite quinoa recipe.

  55. Made this for dinner tonight and it was a huge hit with my family! They all loved it! So filling, comforting and delicious–what more could you want? This is going into my vault of recipes for sure!

  56. I found this recipe on Pinterest last fall. I made it once last winter but went a little over board with the spices and it ended up being WAY to hot. I made it again tonight and omitted the cayenne that I added the first time and just stuck to your recipe (I really should have done that the first time). It was AMAZING. I’m so glad that it makes a huge amount! Now I have some for lunch this week and few servings in the freezer.

  57. I made this chili tonight and it turned out delicious. I made a couple of minor variations, but nothing substantial. Thanks for the great recipe!

  58. Wow! I followed the recipe, only eliminating the garlic, and it turned out delicious and very flavorful. My husband loved it. Ate it over multigrain thin speghetti.

  59. Doubled the jalapeño and the kidney beans and took your suggestion to use 3 tbsp of chili powder. (My other specialty chili has four habaneros in it, so we need the extra kick, and zero beans, so when I can use them, I want to use as many as I can.) Barely all fit in the Dutch oven! Delicious–I’ve already shared the recipe with friends.

  60. This was great! It does indeed work in a crockpot. I placed all of the ingredients except for the beans in the crockpot over low and cooked for 7-8 hours. I added the beans during the last 30 minutes. I took it to church for a lenten potluck and it was the first thing to be eaten up. Thank you!

  61. I love this recipe! This is my second time making it. The first time we had a bunch left over so we froze it and it reheats amazing! This time I tripled the amount of quinoa and half of it I used red quinoa. Amazing recipe!!!

  62. My husband had a heart attack earlier this year and now we eat mostly plant-based. A friend made this chili for dinner when we were staying with them over Thanksgiving and it was delicious. I’m making it tonight for Christmas Eve with family. Definitely a keeper!

  63. I made this last night for my meat-and-potatoes boyfriend and I. His exact words were “I didn’t want to like it because of all the vegetables and quinoa, but it was so good!” He even brought some to work for lunch. Thank you twopeasandtheirpod!

  64. I made this dish on a snowy day and it was absolutely delicious! I actually follow several of your recipes and they never disappoint!

  65. Can you make this without the tomatoes? Anything we should substitute for it? We’re not huge fans so wanted to make sure it’s not essential to the recipe…thanks!!

  66. I’m about to make this for the second time. I’m a converted omnivore so there are some good hearty foods I miss like chili, but this recipe sure fills that void!

  67. I tried your Vegetarian Quinoa Chili recipe this week and really enjoyed it! I have a blog about life around triathlon training and I linked to your blog from my post today because I talked about this tasty chili recipe! Thank you!!

  68. Just made this for dinner and yum. It’s delicious. I love that there’s the quinoa in it for extra protein (I’m a vegetarian and don’t always get enough protein). Hubby isn’t a fan of quinoa, but I’m hoping he won’t even notice it in there.

    Thanks for the recipe!

  69. I just brought a double batch of this chili to a party at a friend’s cottage. Everyone loved it! They could not believe there was no meat. I made tortilla bowls from whole wheat wraps and all that was needed was a spoon. We eat this chili at home all the time and we just love it!

  70. I have made this recipe perhaps 6 times. It’s one of our staples and we’re a combined vegetarian & meat eating family. We’re also highly active sports enthusiats and require ‘power food’. Even our meat lover friends request the recipe. Definitely a keeper!

  71. Just finished making this and it’s great! I added some other spices and used a bit more cumin but otherwise it’s perfect and was quick to make.

  72. You mention how many the recipe serves but do not mention what size a serving is. I am a type 1 diabetic and everything I eat is figured out with the amount of carbs I eat. It seems that most recipes now list how many the recipe serves but does not tell you what a serving is i.e. one cup, two cups etc. This would be so helpful to me and the 26 million of Americans living withh diabetis. Thank you, Carolyn

  73. Pingback: 10 Chili Recipes
  74. The chili looks really great!
    And so does the bread…
    Can you give any further information about it?
    Thank you and greetings from Germany, Sabine

  75. looks so delicious and I can not wait to make it on Wednesday! One question, what’s is a seevingn size & also do you know nutritional value–or even an estimate? Thanks!! 🙂

  76. This chili is simmering on my stove atm – I’m exited how it’ll turn out. It tastes delicious as it’s still cooking though.
    I just hope my not so little ten y/o little man will eat it too as he’s very picky but loves quinoa 🙂
    Thanks for the reciepe nontheless an greetings from snow-stormy Austria!!

  77. This is my favorite chili recipe. I always add a 12 oz. bag of frozen corn (or fresh corn in season), and a tablespoon each of cinnamon and cocoa (unsweetened). My dad always added those to the chili he made with beef. I love that this recipe makes a lot because I can put some of it in the freezer. My husband and I are “empty nesters” now, and I love freezing meals for those days when I get home late from work. Thanks for posting it.

  78. Thanks for a great recipe! Your directions were easy to follow…I am glad you wrote to cook the vegetables until tender, because they really did not soften much for the final 30 minutes of simmering. I made a few changes…more carrots and less beans, and I used canned pinto beans, which was a nice change from black or red kidney beans…also, no cumin used.

    I have 1 question; what kind of chili powder do you like to use? Every brand seems to put their own spin on what they use in their blend. Thanks!

  79. Can you just use chili beans instead of the kidney beans and all the hot spices? Also, to make in the slow cooker when is a good time to add the Guinoa. at the end of cooking or in the beginning?

  80. I love making this chili. I make it quite often and it is so delicious you would think theres eat in it. Its even great for diets. Does anyone know how large a portion should be and how many calories are in a serving of this chili?

  81. This is so delicious!!! Didn’t have jalapeno on hand so I took samba oelek and my quinoa was half-half with bulgur but it was delicious nonetheless! 🙂

  82. I don’t know how you chop, dice, mince all that in only ten minutes. The prep time took me more like 30. I would love to make this regularly except for how long it took to get everything ready!

  83. Beautiful chili (I have such a hard time photographing foods like this) but yours looks and sounds great.

    And I’d take this chili over bland rice cereal if I were Caleb, any day
    Your little guy is so cute, keep enjoying him!! They grow up so fast!!! And thanks for all the recipes you post, we have been enjoying them. I am sure I will be making this Quinoa chili soon.I love this! I’m actually getting ready to put some vegetarian chili in the crock pot for dinner tonight. I love the quinoa addition (que Caleb laughing)! Love chili and just don’t make it often enough. Love the vegetarian version and I must try it. Quinoa is one of those things, too, that I love and don’t cook with hardly ever! Delicious!

  84. good job and I like it. Beautiful chili (I have such a hard time photographing foods like this) but yours looks and sounds great.

    And I’d take this chili over bland rice cereal if I were Caleb, any day
    Your little guy is so cute, keep enjoying him!! They grow up so fast!!! And thanks for all the recipes you post, we have been enjoying them. I am sure I will be making this Quinoa chili soon.I love this! I’m actually getting ready to put some vegetarian chili in the crock pot for dinner tonight. I love the quinoa addition (que Caleb laughing)! Love chili and just don’t make it often enough. Love the vegetarian version and I must try it. Quinoa is one of those things, too, that I love and don’t cook with hardly ever! Delicious

    .

  85. Hi Maria

    I want to make this chili tomorrow to meal prep and I was wondering what’s considered to be “one” serving so I can add this to my fitness pal with the nutrition info and put it on my diary!! Excited to try this out!! 


  86. I have to admit I had been looking for a recipe to finally use up the rest of my quinoa stock. So far we haven’t really liked anything with quinoa but I didn’t want to through it away either. So I was rather apprehensive when I made this vegetarian quinoa chili last night to take to work for lunch today. It turns out it’s PERFECT! Yay! Finally a quinoa recipe we like! Even my husband said we can have the quinoa chili more often. I had to change a few things due to intolerance so I put in corn and peas instead of bell pepper and celery. I also changed the spices a bit since we are wimps when it comes to hotness (I used paprika, ginger and cinnamon instead). We ate it with boiled potatoes. Yum! Yum! Yum! Thank you so much for a wonderful recipe! We are already looking forward to eating the leftover badge in the freezer!


  87. My favorite chili recipe, vegan or meat. Big flavor. Quinoa gives it a meaty look and texture. Is delicious warm, cold, or reheated. I actually prefer it cold. Easy to scale. Freezes well.


  88. This has been our favorite chili recipe since the first time I made it some 5ish years ago. Thank you for posting! It freezes really well too. We make it in large batches so I can freeze and have on had when we want to eat it.

    I only do two things differently. I puree the veggies before cooking them (my gang will eat any veggie as long as it is pureed. ) This also cuts down the cooking time. The second thing is, I do add 1/2 cup of Earth Balance at the end to have a fat carry the flavor. That’s all! We love this recipe so much!!!


  89. This chili is my favorite.  It is a great recipe.  I like to make it in the crockpot.  I have made it several times.  It is the best!


  90. Hello,
    First of all, thank you for this delicious recipe. I made it a couple years ago and remember it was soooo good!
    I want to make it for an office potluck tomorrow, but I don’t remember how I made it last time… Just to clarify the quantities, am I correct to understand I must use a total of:
    – 30 ounces black beans, drained and rinsed
    – 15 ounces can red kidney beans, drained and rinsed
    – 45 ounces diced tomatoes
    – 15 ounces can tomato sauce?
    (I am French and we measure weight in grams, and after converting, I’m not sure I got it right…)
    Thank you in advance for your help! 🙂


  91. Loved this recipe! I used all fresh tomatoes instead of canned and a jar of homemade tomato sauce, it turned out really well! I’m a real quinoa lover so I think when I make it again I might try to add extra quinoa!

    Also, the grocery store didn’t have zucchini… so I added extra carrots which makes it a little more crunchy.

    Thank you for the recipe, will definitely make again!!

  92.  This chili was so simple to make, and it was full  flavor and delicious. My three and five-year-old loved it too! I definitely recommend it.


  93. Fantastic chili. It was easy to make and tastes fantastic. Highly recommend!!! I topped mine with a bit of light sour cream and cilantro. Love it 


  94. Delicious! I’m sure glad I only put 2 TBLS. of chili powder rather than 3 and no jalapeno. It would have been way too hot for us to eat if I had! As it is I made corn bread to go with it and that helped balance the heat.

  95. I have been making this chili for years! I am so grateful to you for sharing the recipe! This last time I subbed in 1 lb of grass fed ground beef for the quinoa (sacrilege, I know) and it was just as good as ever. Thanks again!!


  96. This is my favorite chili, I have made it at least a dozen times! I usually do a little extra quinoa to bulk it up (around 2/3 cup) and also add a can of chickpeas. I often add extra veggies as well, like butternut squash or sweet potatoes. I make sure to use the no salt added beans and tomatoes since salt can add up fast. I like my chili spicy and found that using 3 tablespoons of chili powder and adding 2/3 teaspoon of both smoked paprika and ground cayenne pepper gives this recipe a lot of kick! It freezes fabulously and I get about seven hearty servings for around 370 calories each. Thanks for a great recipe!


  97. New to the vegetarian lifestyle, but so glad I found this recipe! Even the carnivores in my house enjoyed it. I only made a half batch (because you know new recipe and all) but boy did I regret that! Next time I’m making a whole batch : )


  98. I just love love love this recipe even my 7 year-old and two-year-old grandson loved it including their parents every time I make it everyone gobbles it up and it’s supposed to be just for me lol.


  99. This comment is SO LATE, but I want to thank you for the recipe. When I went vegan in college and had nothing but a hot plate to cook with, this chili was one of the only things keeping me alive! I probably made it several times a month from 2013 to 2015. I’m out of college now but I made it again tonight and it’s still delicious. Only thing I did differently was added 2 tbsp of miso paste, which I have found is a great way to give a little more depth of flavor to a vegan chili. THANK YOU! It’s so healthy and tasty.

  100. It took me so long to get to see the recipe because of all the ads and popups. Might want to fix that. The video pop up was not going away!


  101. This is a fantastic recipe! I have made it many times – for parties and for my freezer. It’s a perfect quick meal on a chilly (chili) day, from the freezer to the saucepan, served with some grated cheese and nacho chips. It’s also great for parties – for meat lovers and vegans alike. I usually also make ‘taco bowls’ from tortilla wraps to serve it in (edible bowls).’I once had someone at a party argue with me, insisting there was ground beef in it. I use red quinoa and it really does look like ground beef. It’s always a hit! Thank you.


  102. Exactly as described. Not veggie myself – absolutely love this recipe. So does my daughter. Easy, delicious, cheap and healthy. Highly recommend it! 


  103. This is a fabulous recipe! I have made this many times, and each time I make it, I realize how much I missed having it since the last time. I love beef chili, and I must tell you I don’t miss the beef in this recipe! I also substitute one can of the diced tomatoes with a can of fire-roasted diced tomatoes to give the dish a little heat. I sprinkle cheddar/jack cheese on top –so tasty and very satisfying! I serve it with cornbread, and everyone loves it!

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