Quinoa Chili {Vegetarian}

11.14.2016

Quinoa Chili is one of the tastiest healthy vegetarian recipes! It’s loaded with vegetables, quinoa, beans and it’s all simmered together in a deliciously seasoned broth. Definitely a recipe you’ll want to add to the dinner rotation!

Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

This vegetarian chili is seriously so good that you won’t miss the beef . You’ll fall in love with one bite! I’ve made this recipe again and again so you know this is one you’ve got to try.

I love that it’s packed with nutritious ingredients and it’s something I can feel great about eating and feeding my family. It’s hearty, healthy and totally satisfying. Who says comfort food can’t be healthy?

Quinoa Chili | Cooking Classy

Yes, I maybe load the cheese on my serving and many would argue that cheese isn’t healthy. But we need a little something added to it and I’m just crazy about cheese. It would be like toast without butter to me though, chili and cheese just go together.

But if you are wanting to keep it vegan or dairy free it would still be good without the cheese, this chili just has the perfect flavor!

Quinoa Chili | Cooking Classy

I love that this is so easy to make and it most of the ingredients it calls for are things I always keep on hand. Yet another reason it has become a go-to recipe in our dinner rotation.

Plus, chili is one of my favorite foods (oddly enough, I know that may seem strange but there’s something about chili that just speaks to me). I like to make several different variations of it since I make it so often.

The original inspiration for this Quinoa Chili recipe were these Quinoa Tacos I shared long ago, so if you haven’t tried those either be sure to try them too (maybe someday I’ll get around to updating those photos too).

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Quinoa Chili

5 from 10 votes

Quinoa Chili is one of the tastiest healthy recipes! It's loaded with vegetables, quinoa, beans and it's all simmered together in a deliciously seasoned broth. Definitely a recipe you'll want to add to the dinner rotation!

Servings: 6 servings
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes

Ingredients

  • 2 cups cooked quinoa (from 2/3 cup dry)
  • 1 Tbsp 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 can tomato sauce
  • 1 (14.5 oz) can low-sodium vegetable broth
  • 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
  • 1/8 tsp cayenne pepper, more or less to taste
  • 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
  • 1/4 cup chopped cilantro
  • 1 Tbsp lime juice

For serving (optional)

  • Shredded cheddar cheese, diced avocado, sour cream, tortilla chips

Instructions

  1. Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until translucent, about 4 minutes. Add garlic and saute 1 minute longer.
  2. Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste.
  3.  Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
  4. Add in all kidney beans, black beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados and tortilla chips).
Nutrition Facts
Quinoa Chili
Amount Per Serving
Calories 401 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 1357mg 57%
Potassium 1435mg 41%
Total Carbohydrates 74g 25%
Dietary Fiber 20g 80%
Sugars 15g
Protein 16g 32%
Vitamin A 41.1%
Vitamin C 38.9%
Calcium 16%
Iron 42.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: quinoa chili, vegetarian chili
Calories: 401 kcal
Author: Jaclyn

194 comments

  • Joan: I wish you would include the serving size in your recipes. March 1, 2019 at 12:14pm Reply

  • Ceyli: I’ve cooked this chili many times and we love it. I’m wondering how it could be cooked in my Instant Pot. Ideas? February 2, 2019 at 11:42am Reply

    • Jaclyn: Yes this should work in an instant pot as well just not sure in the time. March 12, 2019 at 10:18pm Reply

  • Karen: This is delish. The quinoa makes it a good meatless alternative. Second time I have made this. I pass this recipe onto friends. January 27, 2019 at 5:31pm Reply

  • Ms. Davis: I made this for dinner tonight and it was absolutely delicious! Thanks for sharing this recipe! January 13, 2019 at 5:41pm Reply

  • JB: While it is healthy and very tasty it is very high in sodium per serving. Maybe it’s the canned tomatoes, tomato sauce and beans. With my husband having heart issues it’s just a little too high in sodium for his diet I’m afraid. January 9, 2019 at 10:28am Reply

    • Jaclyn: You can now usually purchase unsalted canned tomatoes and tomato sauce and low sodium beans which you can rinse as well to remove more sodium. January 29, 2019 at 11:40am Reply

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