Quinoa Chili Recipe (Vegetarian & GF) - Foolproof Living (2024)

This Quinoa Chili recipe is an easy and quick-to-make recipe that is worth adding to the weekly rotation. Similar to my ultimate vegan chili recipe, it is packed with vegetables and superfoods. Ready in about 40 minutes, it is the definition of healthy comfort food. Not to mention, a perfect meal prep option for cold winter months.

Fan of quinoa? Be sure to check out my ultimate guide on how to cook quinoa perfectly, the best quinoa salads, and everyday healthy quinoa recipes collection.

Table of Contents show

Ingredients:

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

You will need vegetable oil, ground cumin, ground coriander, chili powder, onion, jalapeno (seeded), garlic cloves, a combination of black beans and red kidney beans, canned diced tomatoes, tomato sauce, vegetable broth, and kosher salt, and black pepper.

Ingredient Substitutions

• Vegetable Oil – I like to start with olive oil, but any light vegetable oil will do, such as avocado or grapeseed oil.
• 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.
• Jalapeno or bell peppers – I like a mild quinoa chili bowl, 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 or any other green pepper of your choice instead.
  Alternatively, you can also use a can of green chiles.
• 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.

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. Omit if you want to make this a vegan quinoa chili recipe.
• Shredded Cheese – I really enjoy shredded cheddar cheese, Monterey jack or pepper jack, but any of your favorite Mexican cheese will do. Omit for the vegan option.
• Avocado – Cubed or sliced, the choice is up to you!
• Radishes – Fresh and peppery, radishes add a beautiful pop of color, too!
• Fresh 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 Quinoa Chili?

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 over medium-high heat, about 5-7 minutes. Then add the garlic and cook, stirring constantly, for 30 seconds.
3. Add the vegetables and quinoa. Stir in the remaining ingredients – 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 & freeze?

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.

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 crock pot you can easily do so. Slow Cooker Quinoa Chili is just as easy to make.

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 pressure 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

Yields: 6 servings

The best ever Quinoa chili 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.

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