Vegetarian Quinoa Chili Recipe

I don’t know about you, but during the cold winter months, all I want to do is cuddle up next to the fireplace, read a book and enjoy a hearty and comforting meal. But, I must admit, there are days when I can’t even imagine leaving the house, let alone go to the grocery store.

So I bring you an easy and quick to make delicious Quinoa Chili.

Serve It As A Complete Meal

This is a wonderful vegetarian quinoa chili recipe because most of the ingredients are probably already tucked inside your pantry. And rather than using grains as I did in this Vegan Chili, I decided to go with quinoa. This makes this recipe protein-packed, plant-based, gluten-free and vegan if you don’t include the toppings.

A few traditional chili spices, a mix of two beans (or three!) instead of one, canned vegetables and superfood quinoa, you’ll be enjoying this homemade quinoa and black bean chili in no time.

Ingredients:

This vegetable chili with quinoa is made with ingredients you probably already have in your pantry.

You will need:

• Vegetable Oil – I like to start with olive oil, but any light vegetable oil will do, such as avocado or grapeseed oil.
• Ground Cumin + Coriander – These two spices go hand-in-hand in just about any chili recipe. Cumin adds a wonderful smokey flavor, while coriander adds a bright, light, citrusy flavor.
• Chili Powder – For time and convenience, I relied on store-bought chili powder, which is a balanced blend of different chili peppers and seasonings. However, if you have the time, homemade chili powder is well worth the effort.
• Onion – One medium, red or yellow onion will do, whatever you have in your pantry.
• Jalapeno or bell peppers – I like a mild quinoa chili, so I removed the ribs and seeds from the jalapeno pepper prior to chopping (this is where most of the heat lies). Feel free to leave in the seeds and ribs for a spicy chili.
  And if you are not a fan of jalapenos you can always use sweet bell peppers instead.
• Garlic – A delicate, savory edge from fresh garlic rounds out all the flavors.
• Black Beans – I like this version of a two-bean chili with double the amount of black beans. They add a rich, savory, robust flavor. As always, make sure that your beans are drained and rinsed to get rid of the excess salt and starch.
• Red Kidney Beans – Red kidney beans are classic in just about any chili recipe, so I thought it was a must to include them. Though if you are into pinto beans, I think they would be a great substitute for this veggie chili.
• Canned Diced Tomatoes – A 28 oz can of diced tomatoes provides color and acidity. Use all the tomatoes, as well as their juices.
• Canned Tomato Sauce – Simple canned tomato sauce (not jarred pasta sauce) can be found in the same section as the canned diced tomatoes. This helps to add another level of tomato flavor without providing too much liquid.
• Quinoa – Quinoa, technically a seed, not a grain, is the perfect addition since it cooks in the same amount of time as it takes to simmer the chili. These tiny seeds are packed with protein, vitamins and minerals to give this easy vegetarian chile a hearty (no pun intended!) nutrient boost.
• Corn – You can use any variety of corn you have on hand – fresh, canned or frozen. If using canned corn, just like the beans, make sure to rinse and drain to wash away the excess salt and starch. If using frozen corn, there is no need to thaw. 
• Vegetable Stock or Water – A homemade vegetable stock is preferred, but store-bought will also work, just make sure it is low-sodium. If all else fails, water is a perfect substitute.
• Kosher Salt + Black Pepper – Use the amount of seasoning called for in the recipe and then adjust to taste at the very end.

Optional Toppings:

These toppings are only suggestions and, of course, optional. If you are following a Vegan diet or want a straightforward chili, simply omit them.

• Sour Cream – Full-fat sour cream or creme fraiche tones down the heat and is a satisfying, creamy addition.
• Shredded Cheese – I really enjoy shredded cheddar, Monterey jack or pepper jack, but any of your favorite Mexican cheese will do.
• Avocado – Cubed or sliced, the choice is up to you!
• Jalapenos – A nice spicy kick to wake up all those flavors – thinly slice or dice to suit your needs.
• Radishes – Fresh and peppery, radishes add a beautiful pop of color, too!
• Cilantro – Fresh, green and classic, chili wouldn’t be chili without a final sprinkle of this delicate herb.
• Tortilla Chips – Add a little crunch and treat yourself with a few tortilla chips as a topping or on the side.

How to make it?

This one-pot vegetarian chili comes together in a few easy steps. Simply:

1. Bloom the spices. In a heavy bottom pot (such as a Dutch oven) over medium heat, add the olive oil and heat for 1-2 minutes. Add the cumin, coriander and chili powder and cook, stirring constantly, for 1 minute. This helps bloom the spices and release their natural oils.
2. Sweat the aromatics. Stir in the chopped onion, jalapeno and a pinch of salt (to help release the natural juices). Cook until translucent, about 5-7 minutes. Then add the garlic and cook, stirring constantly, for 30 seconds.
3. Add the vegetables and quinoa. Stir in the now-drained and rinsed beans, diced tomatoes and their juices, tomato sauce, quinoa, corn, and vegetable stock or water. Give it a gentle stir.
4. Bring to boil, then reduce to simmer. Increase the heat to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes. Season with salt and pepper, then reduce to simmer for 10-15 minutes, stirring occasionally.
5. Top and serve! Ladle the quinoa chili into serving bowls and top with any of your favorite chili toppings, such as sour cream, shredded cheese, avocado, jalapenos, radishes and cilantro!

How to store leftovers?

For best results, store the leftovers for black bean quinoa chili in an airtight container in the fridge for up to 5 days. This chili recipe actually tastes better throughout the week as the ingredients have a chance to marry together.

It also makes a wonderful make-ahead meal for meal prep. Simply ladle into 4-5 individual containers for a quick, high protein lunch to enjoy during the week.

How to freeze?

The best part of this easy vegetarian quinoa chili is that it is perfect for freezing. I usually make a big batch and save some for those evenings when I do not feel like cooking.

Here are two ways you can freeze this soup:

• Place in an airtight container, seal tight, label, date, and store in the freezer for up to 3 months. These freezer-friendly meal prep containers (affiliate link) are perfect for freezing soups and chilis.
• Place in 2 plastic freezer storage bags, push out all the air, seal tight, label, date and lay flat in the freezer for up to 3 months. This helps to save a bit of space and gives you the option to defrost half, rather than the full batch, if only serving a few lucky eaters.

For both options, defrost overnight in the fridge. The next day, when ready to reheat, transfer to a large pot, bring to boil over medium heat while stirring occasionally, then reduce to a simmer and serve warm with freshly prepared toppings!

Variations:

Need a little bit more inspiration? I’ve got you, my friend!

Try making this simple quinoa chili with any of the following variations:

• With Sweet Potatoes: Replace the corn with an equal amount of washed, peeled and ½ inch diced sweet potatoes.
• With Three Beans: Replace one can of black beans with one can of white beans, such as cannellini Navy, or pinto beans.
• With An Added Dose of Greens: Add 2-3 cups fresh baby greens, such as spinach or kale, at the very end. The heat from the chili will simply wilt the greens and lock in their bright green color.

If you are not much of a chili person, but still prefer a hearty quinoa meal be sure to check out my protein-packed quinoa vegetable stew for a filling and healthy dinner.

Additionally, if you are a fan of serving your chili with homemade cornbread, try these savory cornbread muffins. Packed with scallions and cheddar, they’d be so good with this quinoa chili recipe.

Slow cooker cooking instructions:

If you’d rather make this easy vegetarian chili recipe in your crockpot you can easily do so. Simply place all the ingredients in the bowl of your slow cooker, give them a good mix, and cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Instant pot cooking instructions:

Love the ease and convenience of your pressure cooker? Well, you are not alone. This protein-packed quinoa chili with beans is a great soup you can make in your Instant Pot.

To cook it in your Instant Pot:

1. Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes. Next, mix in the minced garlic and cook for 30 seconds or so. 
2. Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined. 
3. Put the lid on, press the manual button and set it to cook for 10 minutes on high heat setting.
4. Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!

More vegan quinoa recipes you might like:

• Butternut Squash Quinoa Salad
• Quinoa Tabbouleh
• Vegan Stuffed Acorn Squash
• Quinoa Power Bowl
• Mexican Quinoa
• Quinoa Porridge Recipe

Want more chili recipes? I’ve got you covered:

• Turkey Pumpkin Chili with Quinoa
• Easy Chicken Chili Recipe
• Healthy Chicken Chili with White Beans
• Three Bean Turkey Chili
• Vegan Chocolate Chili
• Need more inspiration? Check out our archive for more easy soup recipes

Quinoa Chili Recipe

By Aysegul Sanford

Yields: 6 servings

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Best ever Vegetarian Chili with Quinoa recipe! This protein and veggie-packed quinoa chili with beans is gluten-free, healthy, filling, and perfect for a weeknight dinner. Make a big batch, serve it all right away or freeze some for later. 

5 from 4 votes

Print Recipe

Ingredients

• ▢ 1 tablespoon vegetable oil
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ 2 tablespoons chili powder
• ▢ 1 medium-size onion chopped (approximately 1 cup)
• ▢ 1 medium-size jalapeno seeded and chopped
• ▢ 2 cloves of garlic minced
• ▢ 2 15 oz. cans black beans, drained and rinsed
• ▢ 1 15 oz. cans red kidney beans, drained and rinsed
• ▢ 1 28 oz. can diced tomatoes
• ▢ 1 15 oz. can tomato sauce
• ▢ ⅔ cup uncooked quinoa rinsed thoroughly
• ▢ 1 ½ cups corn kernels fresh, canned or frozen
• ▢ 2 cups vegetable stock or water
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper

Toppings (Optional)

• ▢ 1 ripened avocado cut into small cubes
• ▢ 1/2 cup shredded cheddar cheese
• ▢ 1/2 cup red onion chopped
• ▢ 4 tablespoons sour cream
• ▢ 1/4 cup thinly sliced radishes

Instructions

STOVE TOP INSTRUCTIONS:

• Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
• Stir in the onion and jalapeno. Cook until translucent, 5-7 minutes.
• Add in the garlic and cook, stirring constantly,  for 30 seconds.
• Add in both beans, diced tomatoes, tomato sauce, quinoa, and corn. 
• Pour in the vegetable stock. Give it a gentle mix.
• Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
• Turn down the heat down to low and let it simmer for 10-15 minutes. Give a stir a few times during the cooking process.
• Garnish with your favorite toppings like avocados, radishes, cilantro, and sliced jalapenos.

SLOW COOKER INSTRUCTIONS:

• Place all the ingredients in the bowl of your slow cooker, and give them a good mix.
• Cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

INSTANT POT INSTRUCTIONS:

• Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes.
• Next, mix in the minced garlic and cook for 30 seconds or so. 
• Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined. 
• Put the lid on, press the manual button and set it to cook for 10 minutes on high heat setting.
• Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!

Nutrition

Calories: 259kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 894mg | Potassium: 461mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1194IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 2mg

Course: Soup

Cuisine: Mexican

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