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Vegetarian Quinoa Chili with Black Beans

4.75
/5
40 minutes mins
34 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 01/14/2022Updated: 04/08/2023

This post may contain affiliate links. Please read my disclosure policy.

Chili, text overlay reads "vegetarian chili with quinoa and black beans."
Chili, text overlay reads "hearty vegetarian chili."
Chili, text overlay reads "hearty vegetarian chili."
Chili, text overlay reads "vegetarian chili with quinoa and 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. Get the healthy recipe on RachelCooks.com!

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

Recipe Overview

Why you’ll love it: This chili is hearty enough for meat lovers and is super healthy.

How long it takes: 40 minutes
Equipment you’ll need: large pan, stove
Servings: 8

Bowl of quinoa chili with sour cream and jalapeno.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About this vegetarian Chili
  • 3 What You’ll Need
  • 4 How To Make This Recipe
  • 5 FAQs
  • 6 Make It Your Own
  • 7 Storage & Reheating Tips
  • 8 More Chili Recipes
  • 9 Get the Recipe: Vegetarian Quinoa Chili With Black Beans

This hearty chili is packed with peppers, onions, and tomatoes, along with black beans and quinoa for protein, and is pleasantly spicy but not fire-alarm hot. Even my meat-loving hubby loves this one!

Quinoa is a perfect meat substitute in this vegetarian quinoa chili – the texture is spot-on. Quinoa is an excellent plant-based protein, with 8 grams of protein per cup. According to Healthline, it’s one of the few plant proteins that contains all 8 essential amino acids. It has lots of fiber, B vitamins, vitamin E, magnesium, iron, potassium, calcium, and all sorts of antioxidants.

I think you’ll agree that this quinoa chili will satisfy both the vegetarians and meat-lovers in your family. It’s substantial and nourishing and you can feel good about serving it because it’s so healthy. It makes a big batch and is great the next day for lunch.

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.

Close up of chili on ladle to show ingredients and texture.

About this vegetarian Chili

You can get this quinoa chili on the stove simmering in about 10 minutes if you’re a pretty fast vegetable chopper. I think it’s easier than other chili recipes because you don’t have to hassle with meat. 

The chili should simmer at least 30 minutes but it can go longer if that works better for you. 

I’ll get you started here but keep reading for the printable recipe card near the end of the post. It has complete instructions, measurements, and nutrition information.

What You’ll Need

  • Loads of veggies: Red Bell Pepper, Jalapeño Pepper, Onion Celery, Carrots
  • Olive Oil: Just a tablespoon is all that’s needed to sauté the veggies.
  • Seasoning: Chili Powder, Cumin, Dried Mexican Oregano, Salt and Pepper. You could also use our chili seasoning if you’d prefer.
  • Canned Black Beans: Beans add protein to the chili along with the quinoa.
  • Canned Diced Tomatoes: You’ll need a big can (28 oz.) of diced tomatoes. If you can’t find a big can, 2 small (14.5 oz.) cans are just fine. 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.
  • Cooked Quinoa: You’ll need three cups of cooked quinoa, any type, which is one cup of dry quinoa. Follow package directions to cook it. I like to keep cooked quinoa in my freezer — it’s handy for all sorts of recipes, even pancakes!
  • Toppings: The toppings are optional but I would definitely advise choosing at least one or two. Chili is all about the toppings! Here’s 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!
Overhead view of ingredients in separate bowls including quinoa.

Homemade whole wheat corn bread or corn muffins are perfect to go along with the chili. Try 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.

How To Make This Recipe

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.

Begin the chili by chopping and sautéing the vegetables in a large pot.

Chili vegetables before and after being mixed in a pan.

Add the spices (chili powder, cumin), and toast them slightly, stirring constantly, about one minutes. Toasting the spices deepens the flavor.

Spices on top of chili vegetables.

Now add the rest of the ingredients, except the quinoa and toppings: the canned beans, tomatoes, oregano, and broth.

Chili before adding quinoa.

Bring all this to a low boil, turn down the heat, and simmer. When it has about fifteen minutes left, add the quinoa.

Quinoa added to the top of chili.

Continue to simmer until you’re ready to serve the chili.

Quinoa in a large pot with a ladle.

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

Chili with toppings in a white bowl.

FAQs

Is vegetarian chili bad for you?

No, in fact, it’s really good for you! Quinoa and black beans provide lots of plant-based protein. Peppers, onion, carrots, celery, and tomatoes are full of vitamins and antioxidants. It can be difficult sometimes to get enough vegetables in our diet and this chili is a great way to incorporate a whole bunch of them. Add fresh chopped herbs or green onions for even more plant goodness.

What is vegetarian chili made of?

There are countless recipes for vegetarian chili but most include canned beans, tomatoes, peppers, spices, and vegetable broth.
Some add vegetable protein such as seitan, soy crumbles, or other meat substitutes. In this recipe, quinoa takes the place of meat substitutes.

Make It Your Own

There’s so many ways to adapt this recipe.

  • If you like meat in your chili, 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, with just 200 calories per serving.
  • Instead of quinoa, substitute cooked bulgur (cracked wheat). It also has a meaty texture. Or you may want to try this vegetarian chili recipe. It doesn’t have quinoa or bulgur and can be made in a slow cooker.
  • 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.

Storage & Reheating Tips

This chili makes a pretty big batch which is good news because it’s great reheated and makes a great lunch the next day.

Store leftovers in the fridge 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.

To reheat, gently warm on the stove or in the microwave until heated through.

More Chili Recipes

If you’re looking for chili with more meat, try my white chicken chili or turkey and beef chili with 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. This creamy queso chili is so, so good, too.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Round bowl of quinoa chili with black beans, garnished with sour cream and jalapeno.
Recipe

Get the Recipe: Vegetarian Quinoa Chili With Black Beans

4.75 from 4 votes
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
8 servings
Print Rate Recipe
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The quinoa in this vegetarian quinoa chili provides a meaty texture, without the meat. It’s easy to make, healthy and oh so satisfying.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped red bell pepper, about 1 pepper (any color is fine)
  • 1 cup chopped yellow onion (about 1 onion)
  • 1 cup diced celery ( 1-2 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
  • 1 teaspoon salt, or to taste
  • ½ teaspoon coarsely ground black pepper (or to taste)
  • 2 cans 15 oz. each) black beans, rinsed and drained
  • 1 can (28 oz.) diced tomatoes, undrained (low/no sodium preferred)
  • 3 cups vegetable broth (low sodium or unsalted)
  • 3 cups cooked quinoa (1 cup dry)
  • optional toppings: Greek yogurt, sour cream, cilantro, green onions, shredded cheese, avocado, tortilla chips

Instructions

  • 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.
  • Add the chili powder and cumin; stir and cook for another minute or so.
  • Add oregano, salt, pepper, beans, tomatoes, and broth. Simmer over low heat for 30 minutes.
  • 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.
  • Enjoy with toppings of your choice.

Notes

  • Other types of beans can be substituted for the black beans. A mixture of beans is good, too.
  • If using regular broth, not low sodium, reduce the amount of salt added.
  • Leftover chili can be stored in the fridge for up to 5 days or in the freezer for up to 2 months. 

Nutrition Information

Calories: 232kcal, Carbohydrates: 40g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 1113mg, Potassium: 663mg, Fiber: 12g, Sugar: 4g, Vitamin A: 4146IU, Vitamin C: 33mg, Calcium: 84mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Rachel says

    February 4, 2015 at 7:18 pm

    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.

    Reply
    • Rachel Gurk says

      February 5, 2015 at 8:59 pm

      Thanks Rachel! Love your adaptations.

      Reply
      • Daphne Arthur says

        October 25, 2020 at 2:25 pm

        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.

        Reply
        • Rachel Gurk says

          October 25, 2020 at 2:34 pm

          So glad you liked it! Thanks for taking the time to leave a comment!

          Reply
  2. Mike @TheIronYou says

    March 14, 2012 at 5:29 am

    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

    Reply
  3. Olga @ MangoTomato says

    March 13, 2012 at 10:22 pm

    first, sending you and your family good vibes and good wishes.

    now for the chili: it looks awesome! I would just add some chopped avocado on top.

    Reply
  4. Brooklyn @ Veggie Table says

    March 13, 2012 at 9:37 am

    My mouth is watering!!! One of the best things about this recipe (besides it looking delicious) is that I have 90% of these ingredients in my pantry right now!! :) Yumm!!!

    Reply
  5. Deanna says

    March 12, 2012 at 8:48 pm

    I would have to make this when I’m home alone too. Without meat, it doesn’t constitute dinner to some people in my house.

    Reply
  6. Kitchen Belleicious says

    March 12, 2012 at 4:05 pm

    chili is a family favorite and I love this version with the quinoa!

    Reply
  7. Baking Serendipity says

    March 12, 2012 at 3:49 pm

    Homemade recipes in the midst of take-out always taste extra perfect. I love this one! Quinoa is one of my favorite new ingredients. It’s going into chili next!

    Reply
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