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4.9 from 78 votes

BEST Vegan Chili with Quinoa

Easy vegan chili with a bold Mediterranean twist! If you’rewondering if chili can be good for you, worry no more, this one-pot meal isnutrition-packed. It includes the protein-powerhouse quinoa, two differenttypes of beans, chopped vegetables and is layered with Mediterranean aromaticflavors, warm spices, fresh herbs, and a splash of citrus! Vegan, Mediterraneandiet friendly, and gluten free.

Prep Time
15 mins
Cook Time
15 mins
Servings: 5 or more
Calories: 3448 kcal
Course: Dinner
Cuisine: American-Mediterranean Fusion

Ingredients

  • ½ cup quinoa uncooked
  • 1 cup water
  • Greek extra virgin olive oil I used Early Harvest EVOO
  • ½ large yellow onion chopped
  • 5 garlic cloves minced
  • 2 carrots peeled and chopped
  • ½ large green bell pepper chopped
  • 1 16- oz/453.59 g can chopped tomatoes with juice
  • 4 cups low-sodium vegetable broth
  • 2 1/2 tsp chili powder
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground allpsice
  • salt and pepper
  • 1 15- oz/425.24 g can black beans drained and rinsed
  • 1 15- oz/425.24 g can kidney beans drained and rinsed
  • 1/2 cup/25 g chopped fresh cilantro
  • 1/4 cup/5 g chopped fresh parsley
  • 1 large lime juice of
  • 1 Jalapeño sliced (optional)

Instructions

    Cup of Yum
  1. In a small saucepan, combine quinoa and water. Cook over medium heat for about 10 to 15 minutes until the water is absorbed (quinoa will be partially cooked.) Remove from heat and set aside till later.
  2. In large saucepan or pot, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, garlic, carrots, and bell peppers. Cook for 4 minutes or so, tossing regularly, until softened.
  3. Add tomatoes, broth, and spices. Season with salt and pepper. Bring to a boil.
  4. Stir in black beans, kidney beans, and partially-cooked quinoa. Lower heat and let simmer for 25 minutes.
  5. Remove from heat. Stir in cilantro, parsley, and lemon juice. Transfer to serving bowls, add a generous drizzle of Early  Harvest extra virgin olive oil and jalapeno slices, if using. Enjoy!

Notes

  • Cook's Tip #1: It's important to partially cook the quinoa before adding to the chili, this ensures the quinoa cooks properly and provides the best texture.
  • Cook's Tip #2: An important flavor-related note, do not skip adding the fresh herbs and a splash of lime juice towards the end. It does make a huge difference in brightening this chili and adding a complex tough you don't want to miss.
  • Slow Cooker Option:  do NOT pre-cook the quinoa. Simply add all the ingredients to your slow cooker, stir and cook on low for 4-5 hours or on high for 2-3 hours.
  • Visit our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe!

Nutrition Information

Calories 344.8kcal (17%) Carbohydrates 76.6g (26%) Protein 15.4g (31%) Saturated Fat 0.4g (2%) Potassium 2901.4mg (83%) Fiber 18.3g (73%) Vitamin A 6292.4IU (126%) Vitamin C 149.1mg (166%) Calcium 466.1mg (47%) Iron 15.2mg (84%)

Nutrition Facts

Serving: 5or more

Amount Per Serving

Calories 3448

% Daily Value*

Calories 344.8kcal 17%
Carbohydrates 76.6g 26%
Protein 15.4g 31%
Saturated Fat 0.4g 2%
Potassium 2901.4mg 62%
Fiber 18.3g 73%
Vitamin A 6292.4IU 126%
Vitamin C 149.1mg 166%
Calcium 466.1mg 47%
Iron 15.2mg 84%

* Percent Daily Values are based on a 2,000 calorie diet.