Quinoa chili (vegan, vegetarian)

Easy meatless quinoa chili recipe! This vegan chili is packed with 3 different kinds of chile peppers and tons of plant based protein. Freezes well too!

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Hi, Rhubarbarians! Sharing one of our favorite go-to recipes today: vegetarian (and vegan) quinoa chili!

We’re big fans of chili around here. If you haven’t tried our spicy orange chili I highly recommend it!

This is one that we’ve been making for years and make all year long, especially when peppers are in season (summer) or in the cold winter months.

Protein packed vegan chili

Even though this chili is meatless, it’s got lots of protein! We can thank the quinoa for it. Thank you, quinoa.

The quinoa really bulks up this veggie loaded chili too. So you are definitely satisfied from just a small bowl!

Because of this, this quinoa chili is loved by vegetarians AND meat eaters!

A note about hatch chiles

Hatch chiles are New Mexico green chiles. The same kind that they use for canned green chiles!

Here’s the thing though: most of them are mild, but some can be quite spicy! Be sure to taste the chiles while you are chopping them to make sure they aren’t too spicy for you.

If you can’t find hatch chiles, go with Anaheim peppers or canned green chiles!

You can read more about hatch chiles here!

Toppings and sides

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!

This 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, a corn salad, or maybe even a baked potato.

Have you tried our cranberry chili with cinnamon and cocoa?

Storing and freezing

This vegetarian chili recipe makes a LOT! About 8 servings.

It will keep in the fridge for about 5 days in an air tight container. Just reheat it in a pot on the stove top or in the microwave.

This chili also 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!

We find that one batch makes enough for about 2 dinners and 2 lunches for 2 adults and a toddler. So we like to freeze half!

Recipe

5 from 6 votes

Print

Quinoa chili (vegan, vegetarian)

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Easy meatless quinoa chili recipe! This vegan chili is packed with 3 different kinds of chile peppers and tons of plant based protein. Freezes well too!

Course: entree, Main Course

Cuisine: American

Keyword: vegan, vegetarian

Servings: 8 servings

Calories: 129 kcal

Author: Trish Bozeman

Ingredients

• 2 Tbsp 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 (or Anaheim peppers)*
• 2 medium jalapeños, diced
• 1 medium poblano pepper, diced
• 4 cloves garlic, minced
• 2 large carrots, diced
• 1 Tbsp chile powder
• 1 tsp dried oregano leaves
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 3/4 cup dry quinoa
• 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
• Avocado, tomato, cilantro, and radish for serving (optional)

Instructions

1. 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. Add the next 7 ingredients, through carrots. Stir to combine and cook until just warmed, about 2 minutes.

2. 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.

3. 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.

4. Simmer uncovered for an additional 5 minutes, or until chili is desired thickness. Soup will thicken as it cools as the quinoa absorbs liquid.

5. Serve with avocado, tomato, fresh cilantro, and radish.

Recipe Notes

*If you can’t find hatch chiles or Anaheim peppers, you can add more poblano peppers or toss in a small can of green chiles!

Nutrition Facts

Quinoa chili (vegan, vegetarian)

Amount Per Serving (1 bowl)

Calories 129 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Sodium 315mg13%

Potassium 298mg9%

Carbohydrates 19g6%

Fiber 4g16%

Sugar 4g4%

Protein 4g8%

Vitamin A 4013IU80%

Vitamin C 68mg82%

Calcium 32mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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