Published November 14, 2016. Updated January 17, 2024
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Quinoa Chili is one of the tastiest healthy vegetarian recipes! It’s loaded with vegetables, quinoa, beans and it’s all simmered together in a deliciously seasoned broth. Definitely a recipe you’ll want to add to the dinner rotation or to your go-to Super Bowl party food menu!
Vegetarian Quinoa Chili
This vegetarian chiliis seriously so good that you won’t miss the beef . You’ll fall in love with one bite!I’ve made this recipe again and again so you know this is one you’ve got to try.
I love that it’s packed with nutritiousingredients and it’s something I can feel great about eating and feeding my family. It’s hearty, healthy and totally satisfying. Who says comfort food can’t be healthy?
Yes, I may load the cheese on my serving and many would argue that cheese isn’t healthy. But we need a little something added to it and I’m just crazy about cheese. It would be like toast without butter to me though, chili and cheese just go together.
But if you want to keep it vegan or dairy-free it would still be good without the cheese, this chili just has the perfect flavor!
I love that this is so easy to make and most of the ingredients it calls for are things I always keep on hand. Yet another reason it has become a go-to recipe in our dinner rotation. We also like making this healthier option for the Super Bowl party food table.
Plus, chili is one of my favorite foods (oddly enough, I know that may seem strange but there’s something about chili that just speaks to me). I like to makeseveral different variations of it since I make it so often.
The original inspiration for this Quinoa Chili recipe was these Quinoa Tacos I shared long ago, so if you haven’t tried those either be sure to try them too.
More Quinoa Recipes You’ll Love
- Quinoa, Black Bean and Corn Tacos
- One Pan Cheesy Chicken Broccoli and Quinoa
- Quinoa and Vegetable Stew
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
5 from 24 votes
Print Recipe
Quinoa Chili
Quinoa Chili is one of the tastiest healthy recipes! It's loaded with vegetables, quinoa, beans and it's all simmered together in a deliciously seasoned broth. Definitely a recipe you'll want to add to the dinner rotation!
Servings: 6 servings
Prep10 minutes minutes
Cook38 minutes minutes
Ready in: 48 minutes minutes
Ingredients
- 2 cups cooked quinoa (from 2/3 cup dry)
- 1 Tbsp olive oil
- 1 large yellow onion , diced (1 3/4 cup)
- 4 cloves garlic , minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can can tomato sauce
- 1 (14.5 oz) can low-sodium vegetable broth
- 1 (7 oz) can diced green chiles
- 2 1/2 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp cocoa powder
- 1 1/2 tsp paprika
- 1/2 tsp granulated sugar
- 1/2 tsp ground coriander
- 1/8 tsp cayenne pepper, more or less to taste
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups fresh or frozen corn
- 1/4 cup chopped cilantro
- 1 Tbsp lime juice
For serving (optional)
- Shredded cheddar cheese, diced avocado, sour cream, tortilla chips
Instructions
Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until translucent, about 4 minutes. Add garlic and saute 1 minute longer.
Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste.
Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
Add in all kidney beans, black beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados and tortilla chips).
Nutrition Facts
Quinoa Chili
Amount Per Serving
Calories 401Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 1357mg59%
Potassium 1435mg41%
Carbohydrates 74g25%
Fiber 20g83%
Sugar 15g17%
Protein 16g32%
Vitamin A 2055IU41%
Vitamin C 32.1mg39%
Calcium 160mg16%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Main Course
Cuisine: American
Keyword: quinoa chili, vegetarian chili
Author: Jaclyn
Categorized:
- Fall Faves
- Main Dish
- Mexican and Southwestern
- Soups
Tagged:
- black beans
- chili powder
- cilantro
- corn
- cumin
- kidney beans
- limes
- onions
- paprika
- quinoa
- tomato sauce
- tomatoes
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- Quinoa, Black Bean and Corn Tacos
- Stuffed Sweet Potatoes {Honey Lime Quinoa}
- Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa
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220 Comments
Nik
This is THE BEST vegan chili I’ve ever tasted. Definitely a staple meal in my rotation. I leave out the cayenne to make it more kid friendly and then top it off w cashew sour cream. So good! Thank you!
Swati Hingorani
Hi could I freeze this?
Jaclyn
Yes definitely. Just leave out toppings.
Renee
Thanks!
Renee
Hi, is it ok to skip the coriander?
Thanks,
ReneeJaclyn
Yes that will be ok. Enjoy!
Brenda
So delicious! You will not miss the meat.
Cubo
I make this often and serve it to my meat-eating friends who love it too. Would be nice to know what serving sizes are…1/2 cp, 3/4 cp, 1cp for knowing if my pot will hold all the ingredients. Once, I tried to increase the ingredients for more people and by not knowing what the portion size (serving size) was the pot would not hold everything. What a mess that was.
Jennifer
Have made several times and love! Curious if you’ve ever tried making it in an instant pot, and if so what directions would be given?
Jaclyn
I haven’t tried but I’d sauté veggies first then I’m guessing the cook time would be maybe 5 minutes.
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