This hearty vegetarian quinoa chili has such deep color and flavor that it’ll be a hit with meat eaters and vegetarians alike! Just 30 minutes to make and no need to pre-cook the quinoa!
Everyone is abuzz about Thanksgiving and turkey and stuffing and I’m posting a vegetarian quinoa chili recipe. 😂
Shame on me. Chock it up to newbie food blogger mistakes… but I just couldn’t wait to share this with you!
(And don’t worry, I have plenty of holiday recipes coming your way this next month.)
This is a vegetarian chili that is not missing out in the hearty, filling, flavorful categories!
Seriously, we are carnivores around here and both my husband and I devoured this vegan quinoa chili. The kiddos ate up their little bowls too – they love chili just like their mama. ❤️
This chili has a great depth of flavor (thank you cocoa powder for adding richness to savory dishes) and a huge hearty factor (quinoa + beans packs quite a punch!)
You will not be hungry after a big bowl of this!
But you won’t be hurting either – this is all healthy ingredients with nothing to weigh you down.
Whether you are vegan, vegetarian or full on meat-lover, this chili has got it going on. No pre-cooked quinoa needed and it’s ready in about 30 minutes. Yes, yes, yes. Serve me another bowl, please!
You may also want to try my pumpkin white bean vegetarian chili – it’s ready in 30 minutes and has both pumpkin puree and pumpkin beer!
I’m also partial to my white turkey chili, which is great for Thanksgiving turkey leftovers! See, there’s a Thanksgiving tie-in for you!
Last thing, promise. I made a new VIDEO to show you how easy this recipe is to make! Check it out:
- 2 teaspoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne (optional)
- 1 cup uncooked quinoa, rinsed
- 3 cups low-sodium vegetable broth (plus extra to adjust consistency)
- 1 1/2 teaspoons cocoa powder
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can kidney beans (light or dark), rinsed and drained
- 1 15 oz. can diced tomatoes
- kosher salt and black pepper, to taste
- Heat olive oil in a large pot over medium heat. Add onion and saute for 3-4 minutes, until softened. Add garlic and saute for 30 seconds.
- Add seasonings (chili powder through cayenne) and stir to mix well and help the flavors of the spices bloom.
- Add uncooked quinoa and stir to get it coated in the spices and oil. Cook for about 30 seconds to lightly toast the quinoa.
- Add the vegetable broth, bring the mixture to a boil (I crank up the heat to make this happen faster) then lower the heat to low, cover the pot and let it simmer for 10 minutes.
- After 10 minutes, add the cocoa powder, beans and tomatoes and stir to combine. Return the chili to a simmer (I usually crank up the heat again to help it along) then lower the heat to low again, cover and simmer for 15-20 minutes, stirring occasionally. You can let it hang out longer if you need to. You can also add extra vegetable broth if you’d like it to be more soupy.
- Taste and adjust seasonings (I usually add some salt and pepper here). Top with your favorite chili toppings and serve hot!
If you have cooked quinoa you would like to use here, just skip the initial simmering. Add it along with the cocoa powder, beans and tomatoes and simmer for a total of 15-20 minutes.
Amount Per Serving: Calories: 459Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 1125mgCarbohydrates: 79gFiber: 20gSugar: 9gProtein: 23g