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Black bean chili with avocado and tortilla strips

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!

Course entree, Main Course
Cuisine American
Keyword vegan, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.