Prep: 5 Need an easy, healthy weeknight meal? This Quinoa Chili is simple to make, loaded with flavor, and perfect for a quick vegetarian dinner. Colder days make me crave hearty bowls of warm food and the addition of quinoa adds protein and soaks up all those warm spice flavors. I also love that it’s vegan and gluten-free!
This is the BEST Vegetarian Black Bean Chili
I love it when I can create a quick and delicious meal with simple ingredients! Especially when it’s something the entire family can enjoy for dinner. Even my toddler couldn’t get enough of this one! Vegetarian, vegan, gluten-free, and fast – what could be better?
This chili comes together in one large pot and begins with sautéing the fresh veggies. Quinoa, broth, spices, and canned items join the party and simmer for under 20 minutes and it’s done! And so TASTY! This is my go-to vegetarian chili recipe.
RELATED: 35 Healthy Pantry Recipes
Quinoa Chili Recipe Ingredients
- Good Quality Quinoa – It’s always a great idea to keep quinoa stocked in your pantry! This brand of quinoa (opens in a new tab) is my favorite.
TIP: Learn How To Cook Quinoa Perfectly Every Time.
- Tomato Sauce and Diced Tomatoes for the Base – The base for quinoa chili is made from canned tomato sauce and diced tomatoes. You’ll also need a little bit of vegetable broth! (opens in a new tab)
- Canned Beans and Corn – I used canned black beans, kidney beans, and corn for this recipe. However, feel free to add any type of beans that sound good!
Fresh Ingredients
Minced garlic, onion, and green bell peppers add veggies and flavor to the Quinoa Chili, and fresh chopped cilantro is added after cooking is finished bringing such a bright delicious touch!
The Spices
The best chili recipes are ALL about using the right amounts of spices. Here’s what we’re using in this recipe:
- Chili Powder (opens in a new tab)
- Cumin
- Paprika
- Cayenne Pepper
- Salt/Pepper
Note: Find quality quinoa, organic spices, and other healthy ingredients for this recipe at a discounted price on Thrive Market! (opens in a new tab)
How to Make Vegetarian Black Bean Chili
- Sauté the onions and bell peppers in a Dutch oven over medium heat until they soften.
- Add the garlic and quinoa, stir, and add broth and tomato sauce.
- Stir in seasonings, cover with the lid, and simmer for 10 minutes.
- Add remaining canned items, stir, and cover for an additional 7-10 minutes, adding more broth as needed.
- Stir in the chopped cilantro, top with your favorite toppings, serve, and enjoy!
Quinoa Chili Add-Ins and Toppings
Add-Ins
- Veggies – zucchini, carrots, sweet potatoes, and spinach would all be tasty!
- Spice – spice things up by adding fresh jalapeno or serrano chilies, or increasing the cayenne amount.
- Beans – use your favorite beans, pinto beans (opens in a new tab) are a great substitute in this recipe. Chickpeas work great, too!
Toppings
- Sour Cream or Plain Greek Yogurt
- Shredded Cheese
- Fresh Cilantro
- Chopped Fresh Onions
- Avocado
- Tortilla or Corn
- Hot Sauce (I LOVE this one! (opens in a new tab))
- A Sprinkle of Fresh Lime Juice
How to Store Vegan Black Bean Chili
This chili works so well as leftovers. Make a batch at the beginning of the week for dinner, and enjoy the leftovers for lunches on the days that follow! Freezing it also works great. To store let it cool completely and store it in an airtight container in the fridge for 3-5 days or the freezer for 1-2 months. When reheating, I like to add a little broth or water and stir halfway through the heating.
More Chili Recipes You’ll Love
Quinoa Recipes to Make for Dinner
- Quinoa Salad with Feta Cheese
- Chili Mango Zesty Quinoa Salad
- Vegan Turmeric Quinoa Power Bowls
- Quinoa & Mushroom Stuffed Acorn Squash
- Lemon Garlic Shrimp & Quinoa
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Quinoa Chili Recipe
Equipment
Ingredients
- 2 Tablespoons avocado oil (opens in a new tab)
- 1 medium onion (finely diced)
- 1 small bell pepper (finely diced)
- 2 teaspoons minced garlic
- 2 cups dry quinoa
- 1 8-ounce can tomato sauce
- 4 cups vegetable broth (divided)
- 3 Tablespoons chili powder (opens in a new tab)
- 1 Tablespoon cumin
- 2 teaspoons paprika
- 1/4 teaspoon cayenne
- salt/pepper (to taste)
- 1/2 cup canned corn
- 1 14.5-ounce can diced tomatoes (opens in a new tab)
- 1 15.5-ounce can black beans (opens in a new tab)
- 1 15.5-ounce can red kidney beans
- 1/4 cup freshly chopped cilantro (or 2-3 teaspoons dried cilantro)
Instructions
- In a large Dutch oven, sauté the onion and bell pepper in the avocado oil over medium-high heat until just tender (about 5-7 minutes).
- Add the minced garlic and quinoa, stir to combine.
- Slowly pour in the tomato sauce and 3 cups of vegetable broth.
- Mix in seasoning, then stir well.
- Add the lid to the Dutch oven, turn the heat to low, and simmer for 10 minutes.
- Add the remaining 1 cup of broth.
- Add the corn, tomatoes, and beans. Cook for an additional 7-10 minutes until the quinoa is fully cooked.
- Remove from the heat, and stir in the fresh cilantro.
- Serve with your favorite toppings and enjoy!
Watch Me Make This
Notes
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
Tasty, but it turned out like chili spices quinoa for me rather than chili with quinoa. I added about an extra cup and half of water even.
can we add beef in this and if so how would i do so or where do i add it?
Absolutely! I would try cooking it a bit at the beginning before adding in the quinoa, then continue according to directions. Another option is to just cook it separately and then add it towards the end of the recipe. I would also add another 1/2 – 1 cup of broth if using beef. Enjoy!
Is it 11/2 cups of quinoa or 1/2 cup?
Hi, Sandra! It’s 1 1/2 (1.5) cups of dry quinoa. I hope you enjoy the recipe!
Thank you, I’ll let you know
Oh my this is so delicious my non-vegan family can’t stop eating it. This is a keeper
Talk about a big ol’ bowl of comfort food! Man this looks so delicious! I love that it’s using pantry ingredients too! I can’t wait to try this!
We always have quinoa on hand. In fact it’s a staple in our pantry. This certainly is a good alternative to our meat chili. I love the combination of bean. I’m saving the recipe.