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A square photo of vegan quinoa chili with tortilla strips, avocado, cilantro, and radish.

Vegan quinoa chili with beans

Hearty vegan quinoa chili recipe! A loaded meatless chili with black beans, quinoa, and peppers. You won’t miss the meat in this one!
Course entree, Main Course
Cuisine American
Keyword black beans, kidney beans, quinoa, vegan, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 129kcal


  • 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)


  • 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)


  • 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.


Serving: 1bowl | Calories: 129kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 315mg | Potassium: 298mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4013IU | Vitamin C: 68mg | Calcium: 32mg | Iron: 1mg