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!
4.84 from 25 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*
Fat 3g5%
Sodium 507mg21%
Potassium 1075mg31%
Carbohydrates 38g13%
Fiber 11g44%
Sugar 10g11%
Protein 10g20%
Vitamin A 3015IU60%
Vitamin C 59.5mg72%
Calcium 107mg11%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

chili, vegetarian chili

Maria Lichty

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

  2. 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!!

  3. 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!

  4. 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!!

  5. 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!

  6. 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!

  7. 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!

  8. 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.

  9. 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

  10. 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

  11. 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!! 🙂

  12. 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!!

  13. 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.

  14. 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!

  15. 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?

  16. 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?

  17. 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! 🙂

  18. 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!

  19. 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!

  20. 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

    .

  21. 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!! 

  22. 5 stars
    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!

  23. 5 stars
    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.

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