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Vegetarian Quinoa Chili
5 from 108 votes

Vegetarian Quinoa Chili

This vegetarian quinoa chili combines sautéed onions, green and red bell peppers, and garlic simmered with crushed tomatoes, corn, chili beans, and black beans. Red or white quinoa is cooked separately and added to the chili for additional texture and protein. The spice blend includes chili powder, cumin, oregano, and smoked paprika, producing a hearty chili with balanced savory and mildly smoky flavors. The recipe supports customization with optional spicy heat and various toppings.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 8 servings
Calories: 257 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 cups yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 TBSP avocado oil or olive oil
  • 28 oz crushed tomatoes canned
  • 1 cup corn (fresh or frozen)
  • 15 oz chili beans spicy, with sauce, canned
  • 15 oz black beans drained and rinsed, canned
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp oregano dried
  • ½ tsp smoked paprika plus extra to taste
  • salt to taste
  • black pepper to taste
  • 1 cup quinoa red, white, or a mix of both, dry
  • 1.5 cups water or veggie broth
OPTIONAL EXTRAS
  • jalapeños or cayenne pepper, diced, for a kick
  • vegetable broth or tomato sauce, to adjust chili thickness
  • chili beans extra can
  • all the toppings your heart desires

Instructions

    Cup of Yum
  1. Chop your peppers and onion and mince your garlic.
  2. Heat a tablespoon of oil in a Dutch oven or a large pot on medium-high heat.
  3. Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.
  4. Next add crushed tomatoes, corn, chili beans (with sauce), black beans, and spices; stir to mix. If you'd like your chili extra chunky you can add an extra can of chili beans - I love doing this when i have a second can on hand!
  5. Reduce heat to medium-low and simmer, covered, for 25-30 minutes.
  6. While your chili simmers, rinse your quinoa.
  7. Add quinoa to a small pot with water or vegetable broth to boil (1.5 cups) and bring to a rolling boil.
  8. Once boiling, reduce heat to lowest setting and cover [with the lid propped open a bit to vent] for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.
  9. Total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.
  10. Scoop out a bowlful, pile on the toppings, sit back, and enjoy!

Notes

  • Adjust the chili's thickness by adding broth or tomato sauce; increase spices slightly if thinning the mixture significantly.
  • Customize the heat level by adding jalapeños or cayenne pepper to suit your spice preference.
  • Top the chili with preferred garnishes such as grated cheddar, avocado, fresh parsley, or Greek yogurt for added flavor and texture.
  • Cook times may vary; extend simmering if a thicker chili is desired or to deepen flavors.

Nutrition Information

Calories 257kcal (13%) Carbohydrates 45g (15%) Protein 11g (22%) Fat 4g (6%) Sodium 715mg (30%) Potassium 851mg (18%) Fiber 10g (40%) Sugar 7g (14%) Vitamin A 1310IU (26%) Vitamin C 43.4mg (48%) Calcium 94mg (9%) Iron 4.8mg (27%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 257

% Daily Value*

Calories 257kcal 13%
Carbohydrates 45g 15%
Protein 11g 22%
Fat 4g 6%
Sodium 715mg 30%
Potassium 851mg 18%
Fiber 10g 40%
Sugar 7g 14%
Vitamin A 1310IU 26%
Vitamin C 43.4mg 48%
Calcium 94mg 9%
Iron 4.8mg 27%

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