Vegetarian Quinoa Chili with Black Beans

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

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!

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.

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.

Why You’ll Love This vegetarian Chili

It’s an easy meal to make. 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. 

Protein-packed quinoa gives the chili a meaty texture. 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.

This recipe 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 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!

What To Serve With Chili

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.

How To Make This Chili 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.

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, except the quinoa and toppings: the canned beans, tomatoes, oregano, and broth.

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

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

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

Make This Chili Recipe Your Own

There’s so many ways to adapt this recipe.

• 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.
• More vegetarian options. Instead of quinoa, substitute cooked bulgur (cracked wheat). It also has a meaty texture. Or you may want to try this slow cooker vegetarian chili recipe without quinoa or bulgur.
• 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.

Refrigerate/Freeze: 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.

Reheat: Gently warm the chili on the stove or in the microwave until heated through.

Interested in a weekly meal plan (it’s free!) that includes this vegetarian chili 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!

We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.