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Vegetarian Quinoa Chili with Black Beans

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!

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 (and yes, I AM getting very fat). 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! I had already cooked quinoa waiting in the freezer and all of the other ingredients for this quinoa chili on hand. The last thing I wanted to do was make a trip to the grocery store.

The quinoa is the perfect meat substitute in this quinoa chili – the texture is spot-on. If you’re loving the idea of subbing out meat with quinoa, you have to try my vegan bolognese – it’s SO good and you’ll never miss the meat.

If you’re looking for a chili with more meat, try my white chicken chili or turkey and beef chili with beer and beans. Or there’s Caribbean chicken chili if you’re up for something more unique.

 

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 Black Bean Chili

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 of 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 (I used a mix of black and pinto)
  • one 28 ounce can of diced tomatoes with their juice
  • 3 cups cooked quinoa
  • 2 cups water
  • optional toppings: greek yogurt, sour cream, cilantro, green onions, cheese

Directions:

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 spices 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–I ate mine super thick ’cause that’s the way I like it.
4. Enjoy with any of your desired toppings.

Serving Size: 1 cup

Adapted from Two Peas and Their Pod

All images and text ©Rachel Cooks.

Verdict: Delicious. This quinoa chili is very good leftover too–I had a lot of leftovers. I froze a bowl of it to enjoy at a later date.
Husband’s take: He didn’t have any, but my daughter ate the quinoa chili too (I did give it a quick rinse because she’s not wild about tomato sauces).
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.

Actual nutrition may vary depending on how recipe is prepared. Nutritional information does not include toppings.

Actual nutrition may vary depending on how recipe is prepared. Nutritional information does not include toppings.

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!

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!