This fast and flavorful vegetarian quinoa chili is the chili that changed our minds about meatless chili! It's delicious and nutritious and makes the most glorious leftovers!
Recipe by Jenn Laughlin - Peas and Crayons on October 25, 2015
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Rating
5 stars (36 reviews)
Keywords
Vegetarian Quinoa Chili
Ingredients
2 cups diced yellow onion
1 green bell pepper (diced)
1 red bell pepper (diced)
4 cloves garlic (minced)
1 TBSP avocado oil (or olive oil)
28 oz canned crushed tomatoes
1 cup corn ((fresh or frozen))
15 oz can spicy chili beans with sauce
15 oz can black beans ((drained and rinsed))
2 TBSP chili powder
1 TBSP cumin
1 tsp dried oregano
1/2 tsp smoked paprika (plus extra to taste)
salt and pepper to taste
1 cup dry quinoa ((red, white, or a mix of both))
1.5 cups water or veggie broth
diced jalapenos or cayenne pepper for a kick
veggie broth or tomato sauce to adjust chili thickness
extra can of chili beans
all the toppings your heart desires
Categories
Main Course
Cuisine
American
Steps
Chop your peppers and onion and mince your garlic.
Heat a tablespoon of oil in a Dutch oven or a large pot on medium-high heat.
Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.
Next add crushed tomatoes, corn, chili beans (with sauce), black beans, and spices; stir to mix. If you'd like your chili extra chunky you can add an extra can of chili beans - I love doing this when i have a second can on hand!
Reduce heat to medium-low and simmer, covered, for 25-30 minutes.
While your chili simmers, rinse your quinoa.
Add quinoa to a small pot with water or vegetable broth to boil (1.5 cups) and bring to a rolling boil.
Once boiling, reduce heat to lowest setting and cover [with the lid propped open a bit to vent] for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.
Total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.
Scoop out a bowlful, pile on the toppings, sit back, and enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 257 kcal
Carbohydrates: 45 g
Protein: 11 g
Fat: 4 g
Sodium: 715 mg
Sugar: 7 g
Reviews
Carolyn on 2024-09-18 (5 stars): Jenn, just found this delicious sounding Chili recipe. Planning to make it this weekend. You mention in your blog that this can also be made using a slow cooker. Could you tell me how long to set the slow cooker to cook it on LOW or on HIGH?
Blr on 2024-05-17 (5 stars): So good and healthy!
Sam on 2023-11-11 (5 stars): I've made this multiple times and it's saved to my favorites!
Terri on 2023-01-21 (5 stars): I double batch cook this recipe specifically for freezer meals. Fully cook then seperate into single/double serving portions and pop em in the freezer. Reheat whichever way suits me that day and it is always perfect!!
Cheryl W. on 2023-01-19 (5 stars): This is absolutely delicious! I have made it twice and there are never left overs.
Terri on 2022-11-20 (5 stars): Perfection!!
Kathy on 2022-10-27 (5 stars): Great recipe. I have a sodium restriction so I used no salt added black beans and kidney beans. Used Penzeys chili 9000 and 3000(both no salt) in place of regular chili powder which has lots of sodium. I increased the amount of jalapeño and more onions. I didn’t have any corn in the house, so I added another can of beans. Did it in the crockpot. Reduced the sodium to about 200mg per serving instead of over 700.
Kathy on 2022-10-27 (5 stars): Great recipe. I have a sodium restriction so I used no salt added black beans and kidney beans. Used Penzeys chili 9000 and 3000(both no salt) in place of regular chili powder which has lots of sodium. I increased the amount of jalapeño and more onions. I didn’t have any corn in the house, so I added another can of beans. Did it in the crockpot. Came out perfect. Reduced the sodium to about 200mg per serving instead of over 700.
Sam on 2021-11-13 (5 stars): Fantastic!!! I've made it several times and everyone loves it. My favorite way so far adds a package of baby bella mushrooms and cooks the quinoa in beef broth. I've also tried chicken broth and both are good. One time I added an extra can of beans, chose chickpeas, and that was delicious but I did have to add a little extra liquid when doing 3 cans of beans. Another time I added extra bell peppers instead of extra beans. A few deseeded jalapenos are a nice addition also. So many little changes possible but this recipe always disappears so it's now in my regular rotation recipes. Thank you!
Mindee Taylor on 2021-09-30 (5 stars): This was delicious! Even ate the leftovers as a dip for some tortilla chips!
Andrea on 2021-09-30 (5 stars): Wow, this chili looks and sounds amazing! My family is going to love this.
Tavo on 2021-09-30 (5 stars): It was super yummy and healthy! I love quinoa and chili, so this recipe just hit the right spot!
Dannii on 2021-09-30 (5 stars): What a beautiful and vibrant looking dish. A great way to use quinoa too.
