Quinoa Chili {Vegetarian}

07.31.2013

Quinoa Chili | Cooking Classy

Don’t worry meat lovers, I haven’t become vegetarian. I know this is the second vegetarian main dish I’ve posted in a row. I just had a lot of quinoa sitting around and I like to use it in vegetarian meals. But, even if you are a meat lover, I would highly recommend trying this chili. You won’t even miss the beef.

If you’ve tried the Quinoa, Black Bean and Corn Tacos I have posted then this recipe will be very familiar to you. I adapted that recipe to make a chili recipe. My family has loved those tacos so I decided to make it into a chili. This is going to become one of those recipes I frequently make, especially during the upcoming chilly fall and winter months.

If you’d like to you can also add in a diced red or green bell pepper while sauting the onion. I just didn’t have one on hand at the time and didn’t feel like making an extra trip to the store for one. So, if you like bell peppers in your chili, I’d definitely toss one in. You could also omit the corn if you’d prefer it without. This can even be made vegan if you simply leave off the cheese and sour cream topping. Enjoy!

Quinoa Chili | Cooking ClassyQuinoa Chili | Cooking Classy

Quinoa Chili

Yield: About 6 servings

Ingredients

  • 2 cups cooked quinoa
  • 1 Tbsp extra virgin olive oil
  • 1 large yellow onion, diced (1 3/4 cup)
  • 4 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
  • 1 (7 oz) can diced green chiles
  • 2 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp cocoa powder
  • 1 1/2 tsp paprika
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper, or to taste (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups fresh or frozen corn
  • 1/2 cup cilantro, chopped
  • Juice of 1 lime

Directions

  • Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
  • Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/07/quinoa-chili/

137 comments

  • Sue: When do you add Quinoa ? July 31, 2013 at 9:34pm Reply

    • Jaclyn: So sorry, I’ve added that above. Thanks for pointing that out! August 3, 2013 at 8:57am Reply

      • Nerd girl: The chilli is good but on the recipe you need to put that it is spicy. Because when I made it my kids couldn’t even eat it October 18, 2015 at 10:10pm Reply

        • Mumrah: The fact that it is a chilli, which is traditionally spicy, should be a clue, no??? March 14, 2016 at 1:17pm Reply

  • Katrina @ Warm Vanilla Sugar: This sounds so dang delicious! Love it! August 1, 2013 at 4:46am Reply

  • Laura @ Lauras Baking Talent: I am totally going to try this when football season starts :) August 1, 2013 at 5:28am Reply

  • Elodie: Mioum ! I never had Chili, but yours seems so delicious !! (And I’m vegetarian^^)
    When the weather will be cooler, I will try it ! Thanks ! August 1, 2013 at 9:33am Reply

  • Ash H.: You need to get on bloglovin! It is seriously the only way a lot of readers use to keep track of when bloggers post! This is making me hungry just looking at it! August 1, 2013 at 4:32pm Reply

  • Rachel @ Bakerita: Mmm…chili with quinoa! So genius. Definitely need to try this one out! Pinned. August 1, 2013 at 6:59pm Reply

  • Chung-Ah | Damn Delicious: Quinoa in chili? Why have I never thought of this?! August 1, 2013 at 9:50pm Reply

  • Sam: I’m a vegetarian and love the sound of this recipe. Going to make it tomorrow for dinner. Keep the vego recipes coming! :) August 3, 2013 at 3:55am Reply

  • Tessa: I’m loving this, and I am not even a vegetarian! Great way to make chili a little healthier :) August 4, 2013 at 8:57am Reply

  • Ray: Sounds and looks delicious. How many servings does this make? August 4, 2013 at 10:54am Reply

    • Jaclyn: For my family it was about 6 as a main dish. Sorry I should have added that on before. August 5, 2013 at 11:57am Reply

  • Cheri | Kitchen Simplicity: The look and sound of this recipe makes me just a little less sad that fall is around the corner. It looks so comforting and delicious. August 6, 2013 at 7:52pm Reply

  • Sam: Made this last night and it was delicious and very filling. Will be a staple of winter I think. August 7, 2013 at 5:43am Reply

    • Jaclyn: I’m so glad you liked it Sam! Thanks for leaving a comment! August 7, 2013 at 7:42am Reply

  • Cindy @ Pick Fresh Foods: It is starting to get a little chilly and I love vegetarian chili! I can’t wait to give this a try. I’ve made a vegetarian chili before but added barley. I like the idea of adding quinoa. August 7, 2013 at 11:25am Reply

  • Chelsea: I found this on Pinterest, and it looks really yummy. I normally add barley or crumbled tempeh to my chili, but quinoa would make for a nice change. I think I would use vegetable broth in place of water though. August 18, 2013 at 12:37am Reply

  • Brittany: Do you think you think this would work in the crockpot? Using uncooked quinoa with the water needed for that added in? September 1, 2013 at 6:10pm Reply

    • Jaclyn: I think so, I was actually wanting to try it too. I’d probably wait until the end to add the beans in. I hope you love it if you do decide to make it Brittany! September 2, 2013 at 7:10am Reply

  • Kerry: Thank you! We are Catholic and don’t eat meat on Fridays. I had been having trouble finding a different, yet, delicious dish that was vegetarian. We had this today and we really enjoyed it! September 6, 2013 at 6:09pm Reply

    • Jaclyn: I’m so happy to hear you enjoyed these vegetarian chili Kerry! Thanks for leaving a comment! September 14, 2013 at 8:38pm Reply

  • Kristi: Can’t wait to try this! Can you provide nutrition values? September 13, 2013 at 8:53am Reply

    • Jaclyn: Sorry but unfortunately I don’t have the nutritional values, I recommend using a site like myfitnesspal.com to calculate that info. September 27, 2013 at 6:44am Reply

  • Stephanie: Can you tell me about how many cups each serving is? I am trying to calculate Weight Watchers points. This looks delicious, going to make it tomorrow night! September 15, 2013 at 9:35am Reply

    • Jaclyn: Oh shoot, I wish I knew but I don’t. For servings I don’t have any professional form of measuring or anything I just go buy about the amounts my family will eat in one serving. Wish I could help more! September 19, 2013 at 11:02am Reply

  • Sharleen: Wow! Really great recipe! Thanks so much for sharing. I increased the chili powder a bit and added a red pepper, diced. My husband, a real meat lover, enjoyed this dish. I knew I would as soon as I read the recipe. September 23, 2013 at 5:02pm Reply

    • Jaclyn: I’m happy to hear you and your husband enjoyed this chili Sharleen! Thanks for returning to leave a comment! October 2, 2013 at 5:50am Reply

  • AJ: Great Recipe! love it!
    hope to see more vegetarian dishes :) September 26, 2013 at 8:54am Reply

  • Rainy Weekend: […] Its been raining all weekend. Fall is definitely here. We even lost power for a few hours on Saturday because of the wind. I love falling asleep and waking up listening to the rain. The weekend went by fast.  We have been wanting to repaint our kitchen for a long time and we finally did. It’s a light green color, we really like it. On Saturday night our stake had a dinner before we watched the R.S broadcast together. We had a nice time. I made this yummy Quinoa Chili today. […] September 29, 2013 at 9:18pm Reply

  • Kristina Kidwell: Hi, this looks amazing, is a cast iron pot my only option?mine is not cast iron September 30, 2013 at 7:07am Reply

    • Jaclyn: Oh no, pretty much any large pan would work fine :). I hope you love it if you do make it Kristina! September 30, 2013 at 7:21am Reply

  • Quinoa Crock-Pot Chili {Vegan, GF} | Hangry Tales: […] Adapted from Cooking Classy […] October 2, 2013 at 7:49pm Reply

  • Jodi: Thank you for sharing this recipe. I made it today and it’s delicious! October 3, 2013 at 2:23pm Reply

    • Jaclyn: I’m so happy to hear you made this and liked it Jodi! Thanks for your comment! October 4, 2013 at 6:46am Reply

  • Vanessa: I omitted the garlic and cayenne pepper (just didn’t have them on hand), and prepared the quinoa with vegetable broth instead of water. The consistency was perfect, but unfortunately it was too spicy to eat! My husband and I love spicy food (Sriracha, Tabasco, etc.), but 2 1/2 T of chili powder was way too much. In the future, I would at least halve (or just add to taste) the chili powder. I look forward to making this recipe again, but with less fire! October 10, 2013 at 11:20am Reply

  • Quinoa Chili | making it with danielle: […] Recipe adapted from Cooking Classy, found here. […] October 18, 2013 at 11:02am Reply

  • Heather: This is my absolute favorite chili recipe! I made it about a month ago and had quite a bit leftover so I froze it. Just took it out and ate it for lunch and it was just as good as the day I made it. Thanks for the great recipe October 20, 2013 at 11:20am Reply

    • Jaclyn: You’re very welcome Heather! I’m so glad you liked it and happy to hear it freezes well, thanks for leaving a comment! October 22, 2013 at 6:41am Reply

  • Rekha: Hi! I just tried this recipe and my family really enjoyed it. I did modify it based on the ingredients I had on hand (used smoked paprika, ancho chile powder, and used boca/Morningstar crumbles since I didn’t have any quinoa) and it came out great. I’m sure your version is nice and spicy, but I wanted to make it toddler friendly (and my little one really loved it). Thanks for sharing your recipe! October 31, 2013 at 6:39pm Reply

    • Jaclyn: I’m happy to hear your family liked this Rekha! Thanks for leaving a comment! November 7, 2013 at 6:57am Reply

  • Meri: This looks SO good and the comments here seem to agree! I cannot wait to try this recipe – always looking for hearty AND healthy eats. I shared with my readers here: http://seektobemerry.blogspot.com/2013/11/brrrr.html Thanks for the inspiration!! November 4, 2013 at 11:03am Reply

  • Annie: could this be made in a Crockpot? November 4, 2013 at 12:05pm Reply

    • Jaclyn: Yeah I think that would also work great! November 4, 2013 at 2:33pm Reply

  • Jill Castillo: Made this tonight. It is amazing!! November 4, 2013 at 4:34pm Reply

    • Jaclyn: So glad you think so Jill! November 16, 2013 at 9:17pm Reply

  • kate: If I wanted to try to make this in the crock pot, would I change anything? For example, would I put the quinoa in the crock pot uncooked? November 11, 2013 at 6:56am Reply

    • Jaclyn: Yes I would probably put it in the slow cooker uncooked but I would add in that extra amount of water that you would be using to cook the quinoa. Hope you love it! November 11, 2013 at 10:02am Reply

  • Hannah: Oh my goodness! This is the BEST chili I have EVER eaten! I am so grateful that I found your recipe on Pinterest. I am going to recommend your page to everyone I know! Also, I added half a green pepper and half a red pepper and it was perfect. Thanks for posting :) November 14, 2013 at 5:20pm Reply

    • Jaclyn: Thanks so much for letting me know it’s the best chili you’ve ever eaten Hannah!! And thanks for sharing :)! November 14, 2013 at 6:55pm Reply

  • Laura: Hands down, the best chili I’ve ever had. We added 1.5 lbs of ground beef instead of quinoa and extra cayenne pepper to spice it up a little more. Fabulous recipe – thanks for sharing! : ) November 17, 2013 at 5:36pm Reply

    • Jaclyn: So glad you liked it Laura and were able to beef it up :). November 24, 2013 at 2:00pm Reply

  • Emily: This chili was super good! My family and I loved it and I featured it in my most recent meal plan on my blog. Thanks for the great recipe!

    http://rainbowdelicious.com/meal-plan-fall-2013-week-10/ November 25, 2013 at 9:46am Reply

    • Jaclyn: I’m so glad you enjoyed this chili Emily! Thanks for sharing! December 2, 2013 at 8:16pm Reply

  • rachel: made this last night and LOVED it!! since going vegetarian almost two years ago, i’ve been having craving for chili especially now that it’s winter season. love how healthy it is, i’m getting protein from the beans, i love quinoa, and i love spicy foods…my craving for chili has been finally appeased. KUDOS for this recipe!!! December 4, 2013 at 7:22am Reply

    • Jaclyn: I’m so glad you liked this chili Rachel! Thanks for leaving a comment! December 7, 2013 at 10:27pm Reply

  • Katie: I made this tonight for dinner, and it is, by far, the best vegetarian chili I have done across. Thank you! The quinoa adds so much texture, and the spice blend is on point. This will be in the rotation, for sure! December 23, 2013 at 7:03pm Reply

    • Jaclyn: Thanks for letting me know you liked it Katie! Glad it’s the best vegetarian chili you’ve tried :). December 28, 2013 at 4:46pm Reply

  • noelle: hi, this sounds delicious! I am going away skiing and thought i would make it one night! Do you think could you make this ahead or would the quinoa take over the whole dish? thanks December 28, 2013 at 5:18pm Reply

    • Jaclyn: It can be made ahead but like you say the quinoa will absorb some of the liquid overnight – you could just add more the next day though if you wanted. December 28, 2013 at 5:38pm Reply

  • Christmas 2013: To Peace on Earth, Quality Time with Loved Ones, and Delicious Fare | The Pursuit of Paulson: […] Super delicious and heaty Quinoa Vegetarian Chili […] December 29, 2013 at 4:42am Reply

  • mariah: can this be able to cook in crockpot? & can this be freezeable? January 9, 2014 at 7:39am Reply

    • Jaclyn: I think it would be fine to cook it in the crock pot and I think it should freeze okay too. January 20, 2014 at 2:49pm Reply

  • Marie: I liked mine much more the next day, so if you make it and aren’t thrilled at first, give it another try! For those on WW, I calculated it at 4 points+ for a 1-cup serving, and it made 12 cups. Note, I skipped the corn. Thanks for this healthy recipe! January 12, 2014 at 11:51am Reply

    • Jaclyn: I’m so glad you enjoyed this chili Marie and thanks for the info too! January 12, 2014 at 9:17pm Reply

  • Alexia: This chili was fantastic! The flavors and texture were perfect. I will be using this as my go to chili recipe from now on. For the record, I only made minor changes. I’m not a fan of kidney beans so I used pinto and butter bean instead. I also left out the cilantro because I loathe it (strange, I know). But that’s it. Aside from those two changes, I followed it exactly, and I chose the chicken broth option instead of water. Thanks for the recipe!! January 21, 2014 at 8:06am Reply

    • Jaclyn: I’m so happy to hear you liked it Alexia and were able to make the changes to suit your personal taste. Thanks for your comment! January 21, 2014 at 10:18am Reply

  • The Excellent Library’s Kitchen: Vegetarian Quinoa Chili! | An Excellent Library: […] Source: Cooking Classy […] January 27, 2014 at 6:33pm Reply

  • Cassie: I absolutely loved this. This was my first attempt at making chilli and I don’t need to look for any other recipes! I didn’t add the can of chillis and had no chilli powder so used extra cayenne pepper, swapped one of the cans of kidney beans for a 4 bean mix that needed using and the end result was delicious, not too spicy. It was less healthy once I dollopped some sour cream in my bowl and ate it with pita bread but amazing comfort food! March 3, 2014 at 1:05am Reply

    • Jaclyn: I’m glad you had success with your first chili recipe Cassie! Thanks for letting me know you liked it! March 4, 2014 at 9:36pm Reply

  • Cynthia Slade: What is the nutritional info for this? It was really tasty by the way, a definite repeat recipe in our house! My 2 year old loved it. March 3, 2014 at 9:34am Reply

    • Jaclyn: I don’t have the nutritional info but you can find it on sites like myfitnesspal.com March 3, 2014 at 2:31pm Reply

  • MJ: This is so delicious!! I put all the ingredients into My Fitness Pal and I came to a total of 3360 calories for the whole dish. The recipe makes about 14 cups. Basically I saved it to serve 7 people giving them 2 cups of the chili each.
    2 cups=480 calories March 17, 2014 at 5:43pm Reply

  • Aqiyl Aniys: I eat a plant based diet and many times I find delicious recipes that I need to tweak to make it fit within my diet. There is no tweaking necessary here. Thanks. March 29, 2014 at 6:54pm Reply

  • Carrie Overman: Just finished a giant bowl of this! It is perfect! My kiddos (5 and 3) gobbled it up too. Thanks!

    The only tiny thing I did differently was half the amount of chili powder, just to go easy on my kids. This is definitely a keeper! May 5, 2014 at 4:41pm Reply

    • Jaclyn: I’m glad your family liked it Carrie!! May 6, 2014 at 6:42pm Reply

  • Heather: Awesome recipe it was wonderful! I was short 1 can of kidney beans and the corn so I subbed in some shelled Edamame I had leftover in the fridge which was great! Pinning this!! May 6, 2014 at 5:54pm Reply

    • Jaclyn: I’m so glad you liked it Heather! Thanks for your review! May 6, 2014 at 6:13pm Reply

  • Meaghan: Made this tonight and really enjoy it. Thanks for the share. Sorry if you have already answered this above.. do you know how it freezes? Only 2 of us so I definitely have some left overs! I definitely recommend this to anyone wondering if they should make. easy to make & delish. June 6, 2014 at 12:51pm Reply

    • Jaclyn: I think it should freeze just fine. I’m so glad you like it Meaghan :)! June 6, 2014 at 11:31pm Reply

  • Julio: Slammin’. Making for the second time in two weeks right now! Thank you! June 9, 2014 at 5:41pm Reply

    • Jaclyn: I am so glad you loved it! June 12, 2014 at 9:02pm Reply

  • lynn @ oh-soyummy: This recipe turned out excellent! I love that it’s still very hearty without meat. I have been trying to cut down lately so this helped out. I passed it along to my vegetarian coworker to enjoy. July 3, 2014 at 1:29pm Reply

    • Jaclyn: Thanks for your review Lynn! I’m happy to hear you enjoyed it! Thanks for sharing too! July 4, 2014 at 12:54pm Reply

  • Valerie: LOVE this recipe. It’s like a summer chili- with a lighter, crisp flavor. Personal preference I add in more black bean, &corn and less kidney beans & water. July 31, 2014 at 5:51pm Reply

  • Angie: If I make this in the crockpot….do I do it on low or high and for how long? September 4, 2014 at 1:17pm Reply

    • Jaclyn: I would do it on low and I’d just put the quinoa in dry with the liquid called for to cook the quinoa, It would probably take about 5 – 6 hours, and I’d the beans in at the end. Hope you love it Angie! September 4, 2014 at 4:47pm Reply

  • lori @ The HealthMinded.com: If you are not a quinoa lover but love the healthy aspects of it like high protein, this is a fantastic way to incorporate it into your diet. That way you reap the health benefits with great taste. The fiber with all the beans makes this a winner too! September 4, 2014 at 4:35pm Reply

  • maria: whoops added 2 cups of raw quinoa – now have enough chilli to feed a small army!!! September 11, 2014 at 12:40pm Reply

  • Melinda greer: Cocoa powder? Can you help to understand why this is added. It seems odd to add a chocolately flavoring to this.
    Not critizing, just want to make this and this part throws me for a loop;)
    Thank you October 1, 2014 at 1:30pm Reply

    • Jaclyn: One of the first chili recipes I made growning up was a chili recipe from a Betty Crocker cookbook and it had a tsp of cocoa powder, I myself thought the same thing but I tried it and I’ve loved it ever since. It just gives it a little more depth of flavor it’s not noticeable and you won’t taste chocolate :). October 1, 2014 at 3:28pm Reply

  • Amy: i made this Tonight it was yummy. By chance do you have the calories to serving and protien cOunt etc October 2, 2014 at 7:46pm Reply

    • Jaclyn: Sorry I don’t have that info for my recipes but you could probably get it from a site like myfitnesspal.com or caloriecounter.about.com October 27, 2014 at 5:24pm Reply

  • Lisa @ The Wellness Wife: Always open to new veggie chili recipes! Thanks for sharing yours. October 15, 2014 at 1:32pm Reply

  • Lynn: This is the BEST chili I have ever had! and I have made a lot of chili! Thank you! October 27, 2014 at 6:09pm Reply

  • Ashley Carlson: Thank you so much for this recipe! Wow! I made it weeks ago and froze the left overs. Re-heated it last night and it was just as great. I added more spice to it for an extra kick, but you did a perfect job naming the portions and cooking instructions. I know this recipe will be a go-to of mine from now on. Thank you again :) October 30, 2014 at 7:13pm Reply

  • Faye Miller: we are meat lovers and I wonder if it would be a bad thing to add lean hamburger December 3, 2014 at 12:30pm Reply

    • Jaclyn: That would be fine if you’d prefer but you should also try it once without because I don’t think you’ll miss the meat :). My meat loving husband even likes this! January 13, 2015 at 9:42pm Reply

  • Samantha: This is great chili! Just made it and had seconds already. Made it exactly as directed above. Next time I think I’ll add a jalenpeno and a little more chili powder and cayenne for a little extra kick! Thanks so much! December 31, 2014 at 12:58pm Reply

  • Joanne: I just found this chilli recipe and it sounds delicious . All I need is the cocoa powder and I am making this thanks January 5, 2015 at 5:30pm Reply

  • amanda: Made this tonight and loved it! Very flavorful but not too spicy :) January 12, 2015 at 7:54pm Reply

  • monika: Do you think this would be a Gallbladder friendly chili? January 23, 2015 at 10:34am Reply

    • Jaclyn: Sorry, I’m not sure what diet is best for the Gallbladder? Wish I new more for specific diets. January 24, 2015 at 10:58pm Reply

  • Bobbie: I made this a couple of weekends ago, and it was wonderful!! I did use smoked paprika and it gave it a great subtle smoky flavor. Great easy recipe! January 23, 2015 at 12:29pm Reply

  • Mexican quinoa, black bean and avocado mix | easy and veggie: […] Inspired by this Mexican quinoa recipe and this quinoa tacos recipe. […] January 25, 2015 at 8:32am Reply

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  • Crystal: This looks fantastic but I have one question. So the cooked quinoa goes in at the beginning? Wouldn’t it over cook being boiled for another 30 minutes? Wouldn’t it be better to put it in with the beans? Thank you! March 3, 2015 at 8:42am Reply

    • Jaclyn: It just depends on how tender you like it. If you want it to have more chew to it you could definitely add it in later on. March 29, 2015 at 12:32am Reply

      • Crystal: Thanks! I added it about 5-10 minutes before eating and to me it was the perfect texture. I am even going to be making it again this week. March 29, 2015 at 6:44am Reply

        • Jaclyn: I’m so glad you liked it Crystal! Thanks for returning again to leave a review! March 29, 2015 at 9:53pm Reply

    • Jen: Crystal – i just made it and added raw quinoa at the time mentioned in the recipe and it was perfectly cooked by the end..if you want to skip the step of having to cook it :) April 19, 2015 at 4:52pm Reply

      • Crystal: Thank you! I will try that next time :) did you add extra broth or water? April 19, 2015 at 8:36pm Reply

        • Jen: Nope kept it totally the same. At the end I added a little more just to make it less thick. I didn’t measure, just threw some in ;) April 20, 2015 at 10:51am Reply

  • Mel: Tried this tonight. It was good. A little spicier than I expected, but yummy! March 18, 2015 at 5:18pm Reply

  • Rebecca: I made this chili in a crockpot and just thru everything in together for a work chili cook off. Everyone loved this chili and kept coming back for 2nd and 3rds! I didn’t compete in the cook off as I put on the event but I just wanted to provide a vegetarian option for vegans/vegetarians. People were disappointed I didn’t compete and stated they would have voted for this chili! This is my new go to chili recipe from now on! March 26, 2015 at 4:43pm Reply

  • Jen: This is amazing! I just made it and it is so delicious. I didn’t add any extra salt, used low sodium beans and it is still super tasty. I also threw in the quinoa raw (at the time you say) and it was perfectly cooked at the end. Just a great, quick and healthy meal! April 19, 2015 at 4:50pm Reply

    • Jaclyn: I’m so glad you enjoyed it Jen! April 19, 2015 at 7:22pm Reply

  • Kat D.: Deliciousness! It’s still chilly (no pun intended) here in Michigan and this hit the spot! I omitted the coriander, as I didn’t have any, but the flavor was full nonetheless. Definitely keeping this recipe. April 20, 2015 at 5:31pm Reply

  • Tiv: I wonder if you can make this in a crock pot? August 22, 2015 at 10:44am Reply

    • Jaclyn: I think that would be just fine. You may want to add the quinoa near the end so it doesn’t get mushy. August 27, 2015 at 7:48pm Reply

  • Kim: Thank you so much for this recipe! This is by far the best vegan chili I have ever made! It is absolutely delicious! The addition of the quinoa makes all the difference in the world and is something I would have never thought to do. Throw on some vegan cheese and it’s to die for! Thank you again. September 13, 2015 at 12:29pm Reply

  • Carol: Recipe should note that 1 cup raw quinoa will equal 2 cups cooked. Never having cooked quinoa I ended up with almost 6 cups! I used half the corn called for and added 1/2 green pepper. Delicious! September 20, 2015 at 6:29pm Reply

  • Diana: hi,

    I really want to make this tonight. It sounds amazing!! I’m in Australia and can’t find canned chilies anywhere. What can I use as a replacement or would it make much of a difference if I leave it out all together??

    Cheers.
    Diana. September 27, 2015 at 12:35pm Reply

    • Jaclyn: You could omit them or you could add in some diced bell peppers with the onion which would also be good. September 27, 2015 at 10:32pm Reply

  • Denise March: I just made this, it’s absolutely amazing.
    I don’t even miss the meat. So tasty.
    Definite keeper October 5, 2015 at 5:06pm Reply

  • Maggie H: This turned out great! We have been doing at least one vegetarian meal a week, and both your quinoa black bean tacos and this chili were so good. I ended up adding carrots and celery with the onion, since I had them in my fridge and I didn’t want them to go to waste, and I left out the quinoa until the end–it’s only my husband and I, so I didn’t want the quinoa getting mushy sitting in the leftover chili. I spooned the chili over the quinoa, served with cornbread and it was delicious! That lime at the end is perfect! October 7, 2015 at 4:08pm Reply

  • Stephanie: I’m vegan and I just made this! Serious like right now. I’m eating it right now! Soooo delicious and easy to make. I’m 17 and I made this all within an hour. Thanks so much for posting this <3 October 17, 2015 at 3:34pm Reply

  • Angie Benitez: The recipe is a bit too tomato-y for my taste. I would leave out the tomato sauce and use vegetable broth instead of water. I also think it would benefit with some additional vegetables, i.e. celery, carrots

    The flavor of the spice is excellent. November 6, 2015 at 8:59pm Reply

  • Megan: Loved this recipe and featured it on my blog!
    https://mustlovedust.wordpress.com/2015/11/09/quinoa-chili/ November 9, 2015 at 5:03am Reply

  • Emily: This is my 3rd time making it! I skip the cilantro because my husband is allergic, and now I used less of the the chili powder because the first time it was too spicy for my kids. Used smoked paprika (what we had on hand) and also added a green bell pepper as suggested! So delicious! After reading the comments I am going to add the quinoa later or use uncooked early on. 1 cup raw yields about 4 cups cooked according to the Trader Joes Red Quinoa that I buy. December 6, 2015 at 2:58pm Reply

  • Megan: Thank you for sharing this amazing recipe! I added elbow pasta and TVP to it and boy was it fantastic! I had my meat-loving friends craving for more!! December 16, 2015 at 6:46am Reply

  • Cassie: Best Vegetarian Chili EVER! This was so good and I will make it over and over. Unlike many veggie soups/chili this was extremely filling and delicious! I only used one can of diced tomatoes (on accident) and I added some chickpeas as well. So good! Thanks for sharing. January 6, 2016 at 3:30pm Reply

  • Lauren: This is my husband’s favorite thing I make for him! I follow the recipe exactly! Does anyone know if I can make this in my slow cooker instead of my dutch oven? Thanks! January 21, 2016 at 7:57am Reply

  • Christie: I made this the other night. I made some adjustments as I was trying to use up pantry ingredients. I used 1 can pinto beans instead of the black beans, and it was delicious. I also only had 1.5Tbl. of chili powder left, but I think it had the perfect amount of spice. And my husband who has proclaimed to HATE Quinoa, ate 2 bowls! He is also a meat eater and didn’t complain once about not having meat on his dinner plate. Thanks for a new staple in my recipe book. March 7, 2016 at 7:28pm Reply

  • Amanda: I love this recipe!! I’ve made it 5 times since I pinned it. This time, I didn’t have tomato sauce, only enchilada sauce so I subbed that in. Continuing with the Mexican theme I added a couple tablespoons of homemade taco seasoning instead of the listed spices. It is fabulous! Thank you! April 7, 2016 at 11:22am Reply

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