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Close up of a white bowl with a vegetarian quinoa chili with beans topped with shredded white cheddar cheese and sliced green onions.
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4.62 from 13 votes

Vegetarian Quinoa Chili

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!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Yield: 4 -6 servings

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 ½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne (optional)
  • 1 cup uncooked quinoa, rinsed
  • 3 cups low-sodium vegetable broth (plus extra to adjust consistency)
  • 1 ½ 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

Instructions

  • 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!

Notes

Quinoa: 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.
Broth: Vegetable broth keeps this recipe vegan and vegetarian friendly, but I've used chicken broth before when that's what I had on hand and it works great as well.
Beans: I like the combo of black beans and light kidney beans for this chili, but you could use all of one or the other or use your favorite combination.
Tomatoes: Regular diced tomatoes work great, or you could substitute some fire-roasted diced tomatoes if you want some extra oomph.
Topping Ideas: Sour cream/Greek yogurt, shredded cheese, chopped fresh cilantro, green onions, sliced avocado, hot sauce, oyster crackers, etc.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers for up to 4-5 months in a freezer-safe container. Thaw overnight and then reheat.

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 57g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 337mg | Fiber: 13g | Sugar: 4g
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