Ultimate Vegetarian Quinoa Chili (Vegan!)

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 in a bowl, topped with cheese, avocado and crushed tortilla chips.

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.

A hand holding a bowl of quinoa chili.

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.
All of the ingredients for the vegetable quinoa chili recipe arranged on a marble surface with labels.

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.
All of the chopped vegetables for the quinoa chili on a cutting board.
  • Cook the onions, carrots, parsnips and bell peppers in olive oil until tender.
Process shot showing the vegetables cooking in a pot for the vegan chili.
  • Add the garlic, jalapeño and spices, and cook for 1-2 minutes longer.
Process shot showing the cooked vegetables, spices, garlic and jalapeno in a pot for the chili recipe.
  • 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.
A hand stirring the diced tomatoes and broth into the chili.
  • Add 1 can of drained and rinsed pinto beans or black beans, and simmer 5 minutes longer.
Process shot showing the beans being added to the vegetable chili.
  • Finally, stir in cooked quinoa and cook until warmed through.
A hand stirring cooked quinoa into the chili.

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.

Close up of the chili in a pot with a wooden spoon.

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!

The pot of chili on a countertop surrounded by toppings, including shredded cheese, avocado and tortilla chips.

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!
Close up of the chili in a bowl with the pot in the background.

FAQs

Can you make quinoa chili ahead?

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).

What is the ratio of quinoa to water?

When cooking quinoa, the ratio is 1 part dry quinoa to 2 parts water.

Can you freeze quinoa?

Yes! Freeze cooled quinoa in an airtight container for up to 3 months. Use it in chili, soups, salads and grain bowls.

What spices go in chili?

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.

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Other cozy recipes to try:

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One-Pot Vegetable Quinoa Chili (Vegan!)

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Get the recipe!

Vegetable & Quinoa Chili (Vegan)

This soul satisfying vegetarian 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. You’ll need cooked quinoa for this recipe—you can either use leftover quinoa or you can simmer a batch while the chili cooks (see the Notes below). It’s important to chop the vegetables into ½-inch or so sized pieces to ensure that they cook quickly and evenly. You can chop them the day before to get a jumpstart on the recipe (once that step’s done, you’re over halfway there!).
Servings: 4 -6 people
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

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

Do Ahead: The chili can be refrigerated for up to 5 days (it will thicken as it chills—if needed add a splash of broth or water when reheating). If you make the chili ahead you can wait to add the quinoa until right before serving so that the grains hold their texture (but it’s delicious either way).
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!
Loved this recipe? Check out for @nickisizemore for more!
Course: Main Course
Cuisine: American
Keyword: best vegan chili recipe, best vegetable chili recipe, quinoa chili

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