This soul satisfying vegetable and quinoa chili is robust yet healthy, and it has an incredible flavor that everybody will love (from your vegan friends to your meat-eating dad). Quinoa gives the chili body and thickness, a load of vegetables lend sweetness, beans provide protein, and a mix of pantry spices give it a rich, cooked-all-day taste. Whip it up for weeknights, game days, parties, potlucks and more!
Vegetable & quinoa chili
This vegetarian quinoa chili is my family's go-to weeknight chili recipe. It's light and healthy, and it has the best flavor from a few secret ingredients.
Ingredients:
- Garlic, jalapeño, onion and bell peppers give the chili a classic flavor, while carrots and parsnips are the secret weapons, providing an irresistible natural sweetness.
- Canned diced tomatoes and vegetable broth (or you can use chicken broth) create the foundation for the chili.
- A mix of spices, including chili powder, cumin, coriander and oregano provide a rich depth of flavor, while a touch of cinnamon lends sweet warmth.
- Canned pinto beans or black beans provide substance.
- Cooked quinoa lends thickness and body.
How to make quinoa chili
- First, chop the veggies into ½-inch or so sized pieces (once this step is done you're halfway there!). It's important to chop the vegetables roughly the same size so that they cook quickly and evenly. You can do this the day before to get a jumpstart on the recipe.
- Cook the onions, carrots, parsnips and bell peppers in olive oil until tender.
- Add the garlic, jalapeño and spices, and cook for 1-2 minutes longer.
- Stir in one 28-ounce can of diced tomatoes, along with vegetable or chicken broth and 2 sprigs of cilantro. Bring the broth to a simmer and cook for 5 minutes.
- Add 1 can of drained and rinsed pinto beans or black beans, and simmer 5 minutes longer.
- Finally, stir in cooked quinoa and cook until warmed through.
Vegan chili
This chili is naturally vegan, but you won't miss the dairy or meat. The vegetables, quinoa and spices give it a rich, luxurious flavor.
How to serve the chili
The chili is delicious all on its own, but we love to load it up with toppings, such as shredded cheese, green onions, avocado and crushed tortilla chips. To take it over the top, serve it with Gluten-Free Skillet Cornbread or Jalapeño Cheddar Corn Muffins!
Recipe tips:
- This recipe calls for cooked quinoa. You can use leftover quinoa, or you can cook the quinoa while the chili simmers.
- In a small pot with a lid, combine ½ cup of dry quinoa, 1 cup of water, and a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa has absorbed the water, about 15 minutes. Remove the pot from the heat and let sit, covered, for 5-10 minutes to steam. You'll have more quinoa than you'll need - save any leftovers for salads or wraps.
- Chop the vegetables the same size (aim for ½ inch pieces) so that they cook quickly and evenly. You can chop them the day before to get a jumpstart on the recipe.
- A pinch of cinnamon lends a subtle sweetness that rounds everything out.
- The chili is fantastic with these Gluten Free Skillet Cornbread or these Jalapeno Cheddar Corn Muffins.
- Check out my book, Fresh Flavors for the Slow Cooker, for a slow cooker version of this vegetarian chili!
- For a meaty version, try this slow cooker beef chili!
FAQs
Yes! The chili can be stored in the refrigerator for up to 5 days. It will thicken as it cools, so feel free to add a splash of water or broth when reheating. If you prefer, you can wait to add the quinoa until right before serving (that will prevent the chili from thickening too much).
When cooking quinoa, the ratio is 1 part dry quinoa to 2 parts water.
Yes! Freeze cooled quinoa in an airtight container for up to 3 months. Use it in chili, soups, salads and grain bowls.
Chili powder, ground cumin, coriander and oregano are all classic chili spices. A pinch of cinnamon in this vegetarian chili lends subtle sweetness, rounding everything out.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other cozy recipes to try:
- Slower Cook Vegetable Massaman Curry
- Vegan Red Lentil & Kale Soup
- Slow Cooker Beef Chili
- Mexican White Bean & Chicken Soup
- Easy Chicken Chilaquiles
- Vegan Sweet Potato Soup
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Vegetable & Quinoa Chili (Vegan)
Equipment
- Large pot
Ingredients
Spices
- 1 tablespoon chili powder blend
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried oregano
- ¼ teaspoon cinnamon
Vegetables
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 medium parsnips, peeled and diced
- 2 sweet bell peppers (red, yellow and/or orange), diced
- Salt and freshly ground black pepper
- 1 jalapeño pepper, seeded and finely chopped
- 3 garlic cloves, finely chopped
Chili
- 1 (28-ounce) can diced tomatoes
- 3 cups low sodium vegetable or chicken broth
- 2 large cilantro sprigs
- 1 (15-ounce) can pinto beans or black beans, drained and rinsed
- 1-1 ½ cups cooked quinoa
Toppings (optional)
- Sliced avocado, sliced scallions, shredded cheese, sour cream or Greek yogurt, crushed tortilla chips and/or hot sauce
Instructions
Mix together the spices
- In a small bowl, combine all of the spices and set aside.
Cook the vegetables
- In a large saucepan, heat the oil over medium-high heat. Add the onions, carrots, parsnips and bell peppers. Season with salt and pepper. Cook, stirring occasionally, until the vegetables start to turn golden brown and are softened, about 5-7 minutes.
- Add the jalapeño, garlic, and spices. Cook, stirring, until fragrant, about 1-2 minutes longer.
Finish the chili
- Stir in the tomatoes (with their juices), broth and cilantro sprigs. Season with a bit more salt and pepper, and bring to a boil.
- Cook the chili at a gentle boil until it’s slightly thickened, about 5 minutes. Add the pinto beans and cook until the vegetables are all softened, about 5 minutes longer (at this point, the chili should be smelling delicious).
- Before serving, stir in 1 – 1 ½ cups cooked quinoa (depending on how thick you like your chili) and heat through. Taste and season with salt and pepper. Remove the cilantro sprigs, if you’d like. Serve the chili with the toppings of your choice!
Notes
- This recipe calls for cooked quinoa. You can use leftover quinoa, or you can cook the quinoa while the chili simmers.
- In a small pot with a lid, combine ½ cup of dry quinoa, 1 cup of water, and a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa has absorbed the water, about 15 minutes. Remove the pot from the heat and let sit, covered, for 5-10 minutes to steam. You'll have more quinoa than you'll need - save any leftovers for salads or wraps.
- Chop the vegetables the same size (aim for ½ inch pieces) so that they cook quickly and evenly. You can chop them the day before to get a jumpstart on the recipe.
- A pinch of cinnamon lends a subtle sweetness that rounds everything out.
- The chili is fantastic with these Gluten Free Skillet Cornbread or these Jalapeno Cheddar Corn Muffins.
- Check out my book, Fresh Flavors for the Slow Cooker, for a slow cooker version of this vegetarian chili!
- For a meaty version, try this slow cooker beef chili!
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