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Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

Vegetarian Chili with Quinoa – a hearty, soul-warming vegan chili that even the most dedicated meat lovers will be coming back for seconds! Loaded with protein-packed black beans, tender red kidney beans, fire-roasted tomatoes, and a colorful medley of fresh vegetables, this bowl is anything but ordinary. What really sets it apart? The addition of fluffy, protein-rich quinoa that bulks it up, making it thick, filling, and satisfying in every single bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 1 cup quinoa rinsed under cold water
  • 2 cups water
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 jalapeño pepper seeded and diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery chopped
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 medium zucchini chopped
  • 1 can (15 oz) Black beans Drained and rinsed
  • 1 can (15 oz) Red kidney beans Drained and rinsed
  • 1 can (14.5 oz) Diced tomatoes Fire-roasted recommended
  • 1 can (15 oz) Tomato sauce
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • Green onions for topping (optional)

Instructions
 

  • Rinse the quinoa, then add it to a medium saucepan with the water. Bring it to a gentle boil, reduce the heat, and let it simmer until the water is absorbed, about 15 minutes. Fluff with a fork and set aside.
  • Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for about 5 minutes, until softened. Stir in the garlic, jalapeño, carrot, celery, bell peppers, and zucchini. Continue cooking for 8–10 minutes, stirring occasionally, until the vegetables are tender.
  • Add the black beans, kidney beans, diced tomatoes, and tomato sauce to the pot. Stir in the cooked quinoa, then season with the chili powder, cumin, salt, and black pepper. Reduce the heat to low and let the chili simmer for about 30 minutes, allowing the flavors to come together. Serve hot.
  • Top each bowl with your favorite garnishes, such as sliced green onions, avocado, shredded cheese, sour cream or Greek yogurt, tortilla chips, or crackers. Leftovers freeze beautifully, making this a great meal to prepare ahead of time.

Notes

  • Always rinse your quinoa: A quick rinse under cold water removes the bitter saponin coating and ensures a clean, fluffy texture once cooked.
  • Don’t rush the simmer: A full 30 minutes on low heat lets the spices bloom and the flavors come together — shortcuts here mean a flatter-tasting chili.
  • Control the heat level: Leave jalapeño seeds in for more spice, remove them for a milder bowl. For extra depth, use chipotle powder in place of half the chili powder.
  • Use fire-roasted tomatoes: Swapping regular diced tomatoes for fire-roasted adds a subtle smoky sweetness that elevates the whole pot.
  • It tastes even better the next day: Like most chilis, the flavors deepen overnight — make a big batch and enjoy it throughout the week.
  • Storage: Store leftover chili in an airtight container in the refrigerator for up to 5 days—the flavors become even better the next day. For longer storage, freeze individual portions for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of water or broth if the chili has thickened.
     

Nutrition Facts

 
  • Calories: 215 kcal
  • Carbohydrates: 38 g
  • Protein: 10 g
  • Fat: 3 g
  • Fiber: 11 g
  • Sugar: 10 g
  • Sodium: 507 mg
  • Potassium: 1,075 mg
  • Vitamin A: 3,015 IU
  • Vitamin C: 59.5 mg
  • Calcium: 107 mg
  • Iron: 5.3 mg