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!
Have you tried our easy pozole recipe?
Quinoa chili (vegan, vegetarian)
- 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 (or Anaheim peppers)*
- 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
- 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)
- 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.
- 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.
- 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.
- Simmer uncovered for an additional 5 minutes, or until chili is desired thickness. Soup will thicken as it cools as the quinoa absorbs liquid.
- Serve with avocado, tomato, fresh cilantro, and radish.
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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