Recipe Overview
Why you’ll love it: The quinoa in this vegetarian chili provides a meaty texture, without the meat. It’s easy to make, healthy and oh so satisfying.
How long it takes: 40 minutes
Equipment you’ll need: large pan, stove
Servings: 8
Vegetarian Chili That’s Actually Satisfying
I think you’ll agree that this quinoa chili will satisfy both the vegetarians and meat-lovers in your family.
It’s a hearty chili that’s packed with peppers, onions, and tomatoes, along with black beans and quinoa for plenty of protein. Even my meat-loving hubby loves this one!
Vegetarian quinoa chili is SO good and you’ll never miss the meat.
What makes it special:
- Easy meal to make: You can get this quinoa chili on the stove simmering in about 10 minutes if you’re a fast vegetable chopper. I think it’s easier than other chili recipes because you don’t have to hassle with meat.
- A meaty texture: The texture comes from quinoa, an excellent plant-based protein, with 8 grams of protein per cup. It gives the chili a ground meat feel.
- Makes a big batch: Leftover chili can be refrigerated or frozen. Simply reheat it for a quick dinner in the future. It’s also great for lunches or lunchboxes, or to bring to a friend who needs a nice “chili hug.”
“What a wonderful chili, even my vegetarian daughter really raved over it. My friends loved it even with no meat in it.”
Ingredient Notes
- Veggies: This chili is loaded with vegetables including red bell pepper, jalapeño pepper, onion, celery, and carrots. The veggies are sautéed in a tablespoon of olive oil.
- Cooked Quinoa: You’ll need three cups of cooked quinoa. If you don’t have cooked quinoa handy, get it started first. It only takes about 15 minutes so it will be about done by the time you need it. You can also make quinoa in your Instant Pot. I like to keep cooked quinoa in my freezer. It’s handy for all sorts of recipes, even pancakes!
- Canned Black Beans: Beans add protein to the chili along with the quinoa.
- Canned Diced Tomatoes: You’ll need a big can (28 ounces) of diced tomatoes. Look for unsalted or low sodium tomatoes.
- Vegetable Broth: A carton of broth is usually around 4 cups. If you aren’t too worried about making this a vegetarian chili, chicken broth is fine as well.
- Seasonings: Chili powder, cumin, Mexican oregano, salt and pepper are pantry seasonings. If you don’t have Mexican oregano, substitute regular oregano. For a shortcut, use my chili seasoning.
- Toppings: The toppings are optional but I would definitely advise choosing at least one or two. Chili is all about the toppings! Here are some to choose from: Greek yogurt, sour cream, cilantro, green onions, shredded cheese, avocado, tortilla chips. We also love a scoop of guacamole with chili!
How To Make Vegetarian Quinoa Chili
Prep and cook the veggies. Dice the bell pepper, onion, carrots, celery, and jalapeño. Heat oil in a large soup pan or Dutch oven. Sauté the vegetables until tender.
Toast spices. Add the chili powder and cumin, and toast slightly, stirring constantly, about one minutes. Toasting the spices deepens the flavor.
Add ingredients. Stir in the canned beans, tomatoes, broth, oregano, and salt. Everything except the quinoa should be in the pan. Bring to a low boil, turn down the heat, and simmer.
Stir in quinoa. When there’s about fifteen minutes of cooking time remaining, add the quinoa. Continue to simmer over low heat until you’re ready to serve the chili.
What To Serve With Chili
Toppings: Serve this quinoa chili with all your favorite chili toppings: sour cream, avocado, fresh cilantro, chips, shredded cheese, green onions, whatever you like.
Bread: Homemade whole wheat corn bread or corn muffins are perfect to go along with the chili. Top them with orange honey butter. No knead whole wheat bread or Dutch oven bread are fantastic with chili, too. Lately, we’ve been loving homemade beer bread, a quick bread you can stir up in 10 minutes.
Recipe Variations
- Add meat. Brown ground beef or ground turkey in the pan before adding the vegetables. Use less quinoa or add another cup or two of broth. Or check out this turkey quinoa chili, made with ground turkey.
- Use any type of beans or a combination of more than one type. Kidney, pinto, red beans, or navy beans are good substitutes. Like to cook your own beans instead of using canned beans? Use your Instant Pot to cook pinto beans.
- Play around with the seasonings. Ground chipotle or smoked paprika add a smoky flavor. Add a canned chipotle pepper and a tablespoon of the sauce. Use more or less chili powder, depending on spicy how you like your chili.
- Skip the quinoa. Instead of quinoa, substitute cooked bulgur (cracked wheat). It also has a meaty texture. Another option is this slow cooker vegetarian chili recipe which is made without quinoa or bulgur.
Refrigerate/Freeze: Store leftovers in the refrigerator in a tightly covered container for up to five days or in the freezer for 2 months. If frozen, thaw overnight in the refrigerator before reheating.
Reheat: Gently warm the chili on the stove or in the microwave until heated through.
Free Meal plans
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #42. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
More Chili Recipes
Vegetarian Quinoa Chili With Black Beans
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped red bell pepper (1 large pepper)
- 1 cup chopped yellow onion (1 onion)
- 1 cup diced celery (2 stalks)
- 1 cup diced carrot (2 medium carrots)
- ¼ cup finely diced jalapeño pepper (optional)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried Mexican oregano (regular oregano is okay, too)
- 1 teaspoon salt, or to taste
- ½ teaspoon coarsely ground black pepper (or to taste)
- 2 cans (15 ounces each) black beans (rinsed and drained)
- 1 can (28 ounces) diced tomatoes, undrained (low/no sodium preferred)
- 3 cups vegetable broth (low sodium or unsalted)
- 3 cups cooked quinoa (1 cup dry)
To Serve:
- Greek yogurt, sour cream, cilantro, green onions, shredded cheese, avocado, tortilla chips (choose at least a couple)
Instructions
- If you need to cook the quinoa, get that started first. You'll need 1 cup of dry quinoa; cook according to package directions.
- Heat olive oil in a large pot over medium-high heat. Add the bell pepper, onion, celery, carrot, and jalapeño pepper. Cook until softened, stirring occasionally, about 10 minutes.1 tablespoon olive oil, 1 cup chopped red bell pepper, 1 cup chopped yellow onion, 1 cup diced celery, 1 cup diced carrot, ¼ cup finely diced jalapeño pepper
- Add the chili powder and cumin; stir and cook for another minute or so.2 tablespoons chili powder, 1 tablespoon ground cumin
- Add oregano, salt, pepper, beans, tomatoes, and broth. Simmer over low heat for 30 minutes.1 teaspoon dried Mexican oregano, 1 teaspoon salt, or to taste, ½ teaspoon coarsely ground black pepper, 2 cans (15 ounces each) black beans, 1 can (28 ounces) diced tomatoes, undrained, 3 cups vegetable broth
- Add cooked quinoa, and cook for 15 minutes more. Add more broth as necessary for desired consistency. Chili can simmer for up to an hour, if you like.3 cups cooked quinoa
- Enjoy with toppings of your choice.
Notes
- Ingredient notes: Any color of bell pepper can be used. Other types of beans can be substituted for the black beans. Any type of quinoa is fine (white, black, red, or tri-color).
- Salt: If using regular broth, not low sodium, reduce the amount of salt added.
- Add meat: If you want, brown ground beef or turkey in the pan with the veggies.
- Storage: Leftover chili can be refrigerated for up to 5 days or in the freezer for up to 2 months.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
what a wonderful chili even my vegetarian daughter really raved over it. My friends loved it even with no meat in it.
So glad to hear it! Thank you for taking the time to leave a review!
I made the dis last night. My husband and I really enjoyed it. We added some hot sauce for additional flavor to suit our personal taste.
What serving size are the nutrition facts based on?
Thank you.
About a cup. I’m glad you enjoyed it!
I just made this dish for some bona fide carnivores and it was a hit. Thanks so much for posting! The quinoa really adds a meaty texture. I did substitute roasted butternut squash for the carrots and added turmeric to the dish as well.
Thanks Rachel! Love your adaptations.
This Chili Quinoa was quick and very tasty. I would question the 2 tablespoons of chili powder…. I used 2 teaspoons, but each to their own.
So glad you liked it! Thanks for taking the time to leave a comment!
I absolutely love quinoa and never thought of using it to make chili: such a great recipe!
Quinoa is my absolute favorite post-workout food: complete protein and whole array of precious nutrients.
Peace
Mike