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5.0 from 3 votes

Vegan Three-Bean Quinoa Chili

This hearty vegan three-bean chili is packed with spices, beans, veggies, and quinoa.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 6 -8
Calories: 178 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 1 Jalapeno pepper deseeded, deveined, and finely minced
  • 1 large carrot peeled and diced
  • 1 stalk celery diced
  • 1 medium zucchini diced
  • 1 red bell pepper deseeded, deveined, and diced
  • 1 green bell pepper deseeded, deveined, and diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine ground sea salt
  • 1 14 ounce can kidney beans, drained and rinsed
  • 1 14 ounce can black beans, drained and rinsed
  • 1 14 ounce can chickpeas, drained and rinsed
  • 2 14 ounce cans crushed tomatoes
  • 1 cup frozen corn kernels
  • 4 cups vegetable broth
  • ½ cup uncooked quinoa rinsed
Optional toppings:
  • Diced avocado
  • cilantro
  • shredded cheese
  • yogurt

Instructions

    Cup of Yum
  1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. When the oil is hot, add the onion, garlic, and jalapeño, and sauté, stirring frequently, until the onion is just translucent, about 3-5 minutes.
  2. Add the carrot and celery and sauté 3-5 another minutes, stirring frequently.
  3. Add the zucchini and diced peppers and sauté for another 3-5 minutes, stirring frequently.
  4. Add chili powder, cumin, oregano, smoked paprika, and salt. Stir well to ensure spices are well distributed, and sauté for about 1 minute.
  5. Add the kidney beans, black beans, chickpeas, crushed tomatoes, corn kernels, vegetable broth, and quinoa. Stir to combine. Increase the heat to high and bring the chili to a boil, then reduce to low, cover, and let simmer for 30 minutes.
  6. After 30 minutes the quinoa should be fully cooked and the chili nicely thickened. Taste, and adjust seasonings if necessary.
  7. Serve with diced avocado, cilantro, and tortilla chips alongside--or whatever toppings you like.

Notes

  • I've used three beans in this chili, but you can choose to use one, two, or all three if you like.
  • Cooking the quinoa directly in the chili thickens it nicely, but if you find it to be too think when it's done cooking, add a little more vegetable broth to thin it out.
  • Where I live the jalapeños are incredibly mild, but I still used only one because I knew I'd be sharing this chili with my one-year old. If you'd like to bump up the heat, add an extra jalapeño, or ½ to one teaspoon of cayenne pepper.
  • This chili freezes like a dream! Scoop it into freezer proof containers, label, and pop into your freezer for up to three months.

Nutrition Information

Calories 178kcal (9%) Carbohydrates 27g (9%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Sodium 453mg (19%) Potassium 571mg (16%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 3857IU (77%) Vitamin C 60mg (67%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 178

% Daily Value*

Calories 178kcal 9%
Carbohydrates 27g 9%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Sodium 453mg 19%
Potassium 571mg 12%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 3857IU 77%
Vitamin C 60mg 67%
Calcium 62mg 6%
Iron 3mg 17%

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