The quinoa in this vegetarian quinoa chili provides the perfect meaty texture, without the meat. It’s easy to make, healthy and oh so satisfying.

The quinoa in this vegetarian quinoa chili provides the perfect meaty texture, without the meat. It's easy to make, healthy and oh so satisfying. Get the healthy recipe on RachelCooks.com!

 

Quinoa is a perfect meat substitute in this vegetarian quinoa chili – the texture is spot-on. If you’re loving the idea of replacing meat with quinoa, you have to try my vegan bolognese – it’s SO good and you’ll never miss the meat. Quinoa is an excellent plant-based protein, with 8 grams of protein per cup.

As you know, we’ve been spending a lot of time between the hospital and a hotel following my father-in-law’s stroke and hospitalization.

That means a lot of cafeteria food and restaurant take-out. When I came home for a day to catch up on laundry and other assorted household tasks, I was craving something healthy and home-cooked. Since my husband wasn’t with me, it was obviously going to be a vegetarian meal — I have to seize those opportunities when my meat-loving hubby isn’t around!

Hmmm, what to make? I had already cooked quinoa waiting in the freezer and all of the other ingredients for vegetarian quinoa chili on hand. Which was a good thing, because the last thing I wanted to do was make a trip to the grocery store.

I think you’ll agree, this quinoa chili will satisfy both the vegetarians and meat-lovers in your family. It’s very hearty and satisfying.

The quinoa in this vegetarian quinoa chili provides the perfect meaty texture, without the meat. It's easy to make, healthy and oh so satisfying. Get the healthy recipe on RachelCooks.com!

About this vegetarian quinoa chili:

You can get this quinoa chili on the stove simmering in about 10 minutes if you’re a pretty fast vegetable chopper. It should simmer at least 30 minutes, and can go longer if that works better for you. 

Begin by chopping and sautéing a bunch of vegetables: red bell peppers, jalapeño peppers, onion, celery, and carrots in a large pot. Add the spices, (chili powder, cumin) and toast them slightly, stirring constantly, about one minutes. Toasting the spices deepens the flavor.

Now add the rest of the ingredients: a couple of cans of black beans (pinto or kidney would be fine, too), cooked quinoa, a big can of diced tomatoes with their juice, oregano, and some water. Bring all this to a low boil, turn down the heat, and simmer. 

Isn’t that easy? I think it’s easier than other chili recipes because you don’t have to hassle with meat. 

Serve this quinoa chili with your favorite chili toppings: sour cream, avocado, fresh cilantro, chips, shredded cheese, green onions, whatever you like.

Make homemade whole wheat corn bread or corn muffins as a perfect go along.

If you’re looking for chili with more meat, try my white chicken chili or turkey and beef chili with beer and beans. For a LOT of meat, try slow cooker Texas chili with big chunks of beef chuck and no beans. Or there’s jerk chicken chili if you’re up for Caribbean style.

The quinoa in this vegetarian quinoa chili provides the perfect meaty texture, without the meat. It's easy to make, healthy and oh so satisfying. Get the healthy recipe on RachelCooks.com!

Vegetarian Quinoa Chili With Black Beans

Yield: 10+ cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

The quinoa in this vegetarian quinoa chili provides the perfect meaty texture, without the meat. It’s easy to make, healthy and oh so satisfying.

Ingredients

  • 1 tablespoon olive oil (or less)
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 1 jalapeno, diced (optional)
  • 1 stalk celery, diced
  • 1 medium carrot, peeled and diced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin powder
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 4 cups (or two cans) of cooked beans (black, pinto, kidney)
  • one 28 ounce can diced tomatoes with their juice
  • 3 cups cooked quinoa
  • 2 cups water
  • optional toppings: Greek yogurt, sour cream, cilantro, green onions, shredded cheese, avocado, tortilla chips

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add the peppers, onion, celery and carrot. Cook until softened, stirring occasionally.
  2. Add the chili powder and cumin; stir and cook for another minute or so.
  3. Add all other ingredients and simmer over medium-low heat until heated through and carrots and vegetables are soft, at least 30 minutes. Add more water as necessary for desired consistency.
  4. Enjoy with any desired toppings.

Notes

  • Serving size: 1 cup.

Nutrition Information:
Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 275Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 571mgCarbohydrates: 45gFiber: 10gSugar: 16gProtein: 11g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: Delicious. This quinoa chili is very good leftover too, which is good because it makes a lot. Freeze leftovers to enjoy at a later date.
Husband’s take: He didn’t have any this time but I’m guessing he’d like the meatier versions better.
Changes I would make: None. Except the addition of cilantro for a fresh garnish. Or green onions. Or cheddar cheese. Chili toppings are my absolute favorite thing about chili.
Difficulty: Very easy.

The quinoa in this vegetarian quinoa chili provides the perfect meaty texture, without the meat. It's easy to make, healthy and oh so satisfying. Get the healthy recipe on RachelCooks.com!