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.
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.
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.
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.
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
- Heat olive oil in a large pot over medium-high heat. Add the peppers, onion, celery and carrot. Cook until softened, stirring occasionally.
- Add the chili powder and cumin; stir and cook for another minute or so.
- 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.
- Enjoy with any desired toppings.
Notes
- Serving size: 1 cup.
Nutrition Information:
Yield: 10 Serving Size: 1 cupAmount 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.
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.
34 Comments on “Vegetarian Quinoa Chili with Black Beans”
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
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.
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!!!
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.
chili is a family favorite and I love this version with the quinoa!
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!
This recipe could not have come at a better time. I want to start cooking with quinoa so I am definitely going to try this recipe!
This reminds me of a lunch I had at Protein Bar a few weeks ago. YUM.
Hope you are hanging in there…thanks for taking the time to share this yummy looking recipe.
This looks really good! I’d have to wait until the husband was gone to make it though.. ;)
Ooo! Sounds good! I need to make this before it gets too hot in the desert! Hope all is okay in your world…
Looks great Rachel! I really like quinoa but I haven’t tried it in chili yet.
What a fantastic idea for chili, Rachel! So wholesome, colorful, and I bet delicious. Thanks for sharing!
Thanks Georgia! Easy to make, too!
I am becoming a HUGE fan of quinoa. It is so versatile and taste awesome in so many things. This chili looks delicious!
Exactly! I love its versatility.
I am so sorry to hear you’ve been spending so much time at the hospital. I’ve been thinking about you and your family, so much, Rachel. You’re in my prayers!
I also moved forward with my blog change and thought of you, too!
I hope to launch mine by the end of the month if things settle down enough. How is it going for you?
Thanks for the prayers. xoxox
All over this, love vegetarian chilis!
I love the protein that the quinoa adds.
So glad you liked it! It’s amazing how sometimes a home-cooked meal does actually provide comfort. Hope things calm down for you soon.
Loved it, Jamie! Things are starting to calm down, praise the Lord!
This looks so healthy and thick – love it!
It feels so nice to eat something that is so healthy.
Isn’t it funny that once you’ve been unable to cook and away from home you crave it most upon your return? Sometimes we get burdened by having to cook everyday… until it’s not an option. So glad you had some time to get stuff caught up at home and hoping things return to normal for your entire family soon. Prayers continue. {Hugs my Friend} PS ~ The chili looks amazing and I’m sure it was a nice treat in the middle of the hectic.
You nailed it Kim. Thanks for the continued prayers :)
This sounds delicious and just the kind of thing to keep you going at such a difficult time.
It was perfect!
Looks great- I’ve been loving quinoa lately!
I love it too-so versatile!