Hearty vegan quinoa chili recipe! A loaded meatless chili with black beans, quinoa, and peppers. You won’t miss the meat in this one!
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Hi, Rhubarbarians! Sharing one of our favorite go-to dinner recipes today: vegan quinoa chili!
This is an easy and hearty chili recipe that I've been making for years and make all year long, especially when peppers are in season (summer) or in the cold winter months.
We're big fans of chili around here. If you haven't tried this vegan chili with orange and cinnamon, I highly recommend it!
Check out this list of the ten best vegetarian chili recipes!
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You must use the category slug, not a URL, in the category field.Why you'll love this
Even though this a meatless chili, it's got lots of protein! We can thank the quinoa and the beans for that. Thank you, quinoa. Thank you, beans.
The quinoa really bulks up this veggie loaded chili too. So you are definitely satisfied from just a small bowl! It feels hearty, dare I say, "meaty," and delicious just like a chili should be.
Because of this, this quinoa chili is loved by vegetarians AND meat eaters! My family (including my elementary school son) love to swap out different toppings and make it their own.
When is quinoa in season? Quinoa is harvested in late summer here in the US, but is available year round at most grocery stores.
Ingredients and equipment
Here's what you need to make a fabulous vegan chili at home. Full ingredient amounts are listed in the recipe card at the bottom of this article
Ingredients:
- Oil for cooking. I like avocado oil or olive oil, but any neutral oil is fine.
- Red onion.
- Bell peppers. I like one orange and one yellow, but any color bell pepper is fine.
- Chiles. Hatch chiles (or anaheim peppers), jalapenos (or serranos), and poblanos.
- Garlic.
- Carrots.
- Herbs and spices. Chile powder, oregano, cumin, and cinnamon.
- Quinoa.
- Fire roasted diced tomatoes.
- Beans. Black beans and kidney beans.
- Vegetable broth.
- Salt and pepper.
- Chili toppings.
Equipment:
- Stove top or cook top.
- Large dutch oven or soup pot. I have this Lodge dutch oven and love it!
- Measuring spoons.
- Measuring cups.
- Cutting board and sharp chef's knife.
- Stirring utensil like a wooden spoon or silicone spoonula. I use this OXO spoonula every day in my kitchen.
- Can opener.
- Mesh strainer or tool to rinse the beans and the quinoa. I have this strainer.
- Bowls and spoons for serving. Go for deep bowls so you can load up the toppings!
Step by step instructions
Here's how to make vegan quinoa chili, step by step. Full instructions with ingredient amounts are listed in the recipe card at the bottom of this article
- First, prep your ingredients. Things can move pretty quickly when cooking, so I recommend having everything ready before you start.
- Heat up your oil and saute the onion until it is softened.
- Add all of the peppers, chiles, garlic, and carrots to the pot.
- Stir to combine and stir for just a couple of minutes.
- Add the herbs and spices and cook until fragrant.
- Add the quinoa and cook for just a couple of minutes until it toasts a bit and is aromatic.
- Add the tomatoes and stir until fragrant.
- Add the beans and the vegetable broth.
- Simmer until the quinoa is cooked and the soup has thickened.
- Season to taste with salt and pepper.
- Serve with your favorite chili toppings.
Serving suggestions
This black bean quinoa chili is a full meal, but sometimes sides are just so good! We like to eat ours with tortilla chips if we aren't adding tortilla strips. Cornbread, rice, corn salad, or maybe even a baked potato.
One of the best things about chili is all the goodies that go on top, right? But, what do you add to quinoa chili?
Anything you would normally add to chili! We like avocado, cilantro, radish, and tortilla strips. But you could also add tomato, corn, cheese, sour cream, or even lime zest!
Recommended side dishes:
- Corn on the cob
- Tortilla chips with mango cherry salsa
- Golden sweet cornbread
Recipe tips and substitutions
- Feel free to swap the beans for pinto beans, tri-bean blend, or even white beans.
- If you can't find hatch chiles, go ahead and use more poblano peppers or toss in a can of mild diced green chiles.
- Omit the jalapenos for a less spicy chili.
- Add corn, zucchini (or other veggies), or lime juice to the chili if desired.
- The quinoa is best when toasted for just a couple of minutes before adding the liquid. This step is listed in the instructions, but don't skip it!
- To make this in the slow cooker, add all of the ingredients to your slow cooker and cook on low for about 4-5 hours. You may need to add more liquid if it becomes dry.
- I don't recommend the Instant Pot unless you're only using the saute function. In that case, follow the instructions in the recipe card.
Have you tried our cranberry chili with cinnamon and cocoa?
Storing and freezing
This vegetarian chili recipe makes a LOT! About 8 servings.
Storing: Store any leftover chili in an air tight container in the refrigerator for about 5 days. Just reheat it in a pot on the stove top or in the microwave.
Freezing: This chili freezes very well! Store it in a freezer safe, air tight container in your freezer for up to 6 months. You can either defrost it in the refrigerator before reheating, or just reheat it from frozen on the stove top or microwave.
I find that one batch makes enough for about 2 dinners and 2 lunches for 2 adults and a child. So we like to freeze half!
These Souper Cubes have been a life saver for freezing soups and stews!
Have you tried our easy pozole recipe?
This vegan quinoa chili will stay good for about 5 days in a sealed container in the refrigerator.
Yes! Vegan chili is loaded with plant based fiber and protein.
This vegan chili is made of quinoa, beans, chile peppers, and vegetables.
You can find quinoa at most grocery stores in the grains section near the rice. You can also buy it on Amazon here.
More quinoa recipes to try:
- Black bean quinoa salad with mango and cherries
- Southwest quinoa salad with avocado dressing
- Carrot tahini quinoa veggie burgers
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Vegan quinoa chili with beans
Ingredients
- 2 Tablespoon avocado or olive oil
- 1 medium red onion diced
- 1 medium orange bell pepper seeded and diced
- 1 medium yellow bell pepper seeded and diced
- 2 medium hatch chiles diced
- 2 medium jalapeños diced
- 1 medium poblano pepper diced
- 4 cloves garlic minced
- 2 large carrots diced
- 1 Tablespoon chile powder
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¾ cup dry quinoa rinsed
- 1 28 oz can fire roasted diced tomatoes
- 1 14.5 oz can black beans drained and rinsed
- 1 14.5 oz can red kidney beans drained and rinsed
- 2 cups vegetable broth
- salt and pepper
- Avocado, tomato, cilantro, and radish for serving (optional)
Instructions
- Heat the oil in a large dutch oven or soup pot over medium high heat. Add the onion and cook until softened, about 5 minutes.2 Tablespoon avocado or olive oil, 1 medium red onion
- Add the peppers, chiles, garlic, and carrots to the pot. Stir to combine and cook until just warmed, about 2 minutes.1 medium orange bell pepper, 1 medium yellow bell pepper, 2 medium hatch chiles, 2 medium jalapeños, 1 medium poblano pepper, 4 cloves garlic, 2 large carrots
- Add chile powder, oregano, cumin, and cinnamon. Stir well and cook until fragrant and spices are toasted, about 5 minutes. Add the dry quinoa. Stir well and cook until toasted, about 30 seconds. Add the tomatoes. Stir well and cook until fragrant, about 30 seconds.1 Tablespoon chile powder, 1 teaspoon dried oregano leaves, 1 teaspoon ground cumin, ¼ teaspoon ground cinnamon, ¾ cup dry quinoa, 1 28 oz can fire roasted diced tomatoes
- Add both cans of beans and the vegetable broth. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked.1 14.5 oz can black beans, 1 14.5 oz can red kidney beans, 2 cups vegetable broth
- Simmer uncovered for an additional 5 minutes, or until chili is desired thickness. Soup will thicken as it cools as the quinoa absorbs liquid.
- Taste the soup and add salt and pepper to your desired seasoning.salt and pepper
- Serve with avocado, tomato, fresh cilantro, and radish.Avocado, tomato, cilantro, and radish for serving (optional)
Notes
- Feel free to swap the beans for pinto beans, tri-bean blend, or even white beans.
- If you can't find hatch chiles, go ahead and use more poblano peppers or toss in a can of mild diced green chiles.
- Omit the jalapenos for a less spicy chili.
- Add corn, zucchini (or other veggies), or lime juice to the chili if desired.
- The quinoa is best when toasted for just a couple of minutes before adding the liquid. This step is listed in the instructions, but don't skip it!
- To make this in the slow cooker, add all of the ingredients to your slow cooker and cook on low for about 4-5 hours. You may need to add more liquid if it becomes dry.
- I don't recommend the Instant Pot unless you're only using the saute function. In that case, follow the instructions in the recipe card.
Nutrition
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Dana Sandonato
I have been ~hankering chili lately! I'm so excited to make this. I've made plenty of vegan chilis. In fact, it's my go to. (You truly don't need meat in chili!) But the addition of quinoa just makes it seem so hearty and healthy and cozy. Beautiful recipe, Trish!
Sean@Diversivore
I've been working on some vegetarian/vegan chili recipes lately, so I'm glad to see this one! I've never tried quinoa in chili, but now I'm intrigued. The absence of meat always makes me want to do something in a similar textural vein, and beans never quite feel like enough to me. I'm going to have to give this a whirl! Now, if only hatch chilies were easier to find in Canada! Cheers, and thanks for the awesome recipe!
Lisa
Your chili looks really hearty and delicious and using quinoa for additional protein and mouth feel is inspired. You don't have to sell me on the merits of hatch chiles -- they're one of my absolute favorites. When I visited a friend in Colorado, she took me to one of their local chile roasters, it was the coolest thing. Literally a perforated drum that you put a bushel of chiles into and then light a butane flame to roast them until they're blackened and perfumed. BEST THING EVER! I've got a package in the freezer that will be perfect in this sublime chili! Thanks for the recipe, Tricia!
Gloria
I love all kinds of chili, yet I have not ever made it out of quinoa. What a great idea. One of the best meat alternatives. Great in everything from breakfast to dessert. I need to give this a try and see how my grandkids like it.
Gin
Looks lovely! Quinoa makes the best chili, and with all those chilies? Rad! Pinning 🙂
Patricia Bozeman
Thanks Gin! The quinoa was awesome in the chili!
Sarah | Well and Full
YES to all the chilis!! Also, can I applaud your use of cinnamon in this recipe? I love seeing cinnamon in savory applications! 😀
Patricia Bozeman
I LOVE using cinnamon in savory dishes! Thanks Sarah!
Julie
This is great for the start of chili season!
Patricia Bozeman
I think so too! Thanks Julie!
Liz @ I Heart Vegetables
Oh man, I'm definitely pinning this one for later! It looks like the perfect fall chili!
Patricia Bozeman
Awesome, thanks Liz! Let me know how you like it!
Kim - Liv Life
Pure chili perfection!!! Love the quinoa addition...!
Patricia Bozeman
Thank you Kim!