Vegetarian Quinoa Chili

A Super Healthy Vegetarian Quinoa Chili loaded with three different types of beans, corn and quinoa. Hearty, thick, filling and full of flavor!

Healthy Vegetarian Quinoa Chili | chefsavvy.com

Vegetarian Quinoa Chili

I love a good chili. Especially one that is healthy and loaded with fiber. I packed this chili with three types of beans, quinoa, corn, onions and garlic. You will not miss the meat in this chili!

This chili is super easy to throw together and only takes 10 minutes of prep time. This chili also makes tons of leftovers and is freezer friendly!

This chili is loaded with flavor, filling and hearty. I threw in some chili powder and paprika for added spice. I also like to add a couple dashes of hot sauce. That can be omitted if you don’t like a lot of spice.

This chili would be perfect to serve for super bowl or during the colder winter months! It’s the perfect soup to meal prep and eat throughout the week for lunches! This quinoa chili goes perfectly with my Homemade Cornbread for dipping!

Vegetarian Quinoa Chili | chefsavvy.com

How to make Vegetarian Quinoa Chili

Heat olive oil in a large pot. Add in onion and saute until tender, 3-4 minutes. Add in garlic and cook for an additional minute. Add in diced tomatoes, crushed tomatoes, cooked quinoa, water, green chiles, chili powder, cumin, cocoa, paprika and hot sauce. Season with salt and pepper to taste. Cover pot and simmer for 30 minutes. Add in all of the beans and corn. Cook for a couple of minutes until heated through. Serve warm with any of the optional toppings below!

Optional Toppings

  • Shredded Mexican cheese
  • Avocado
  • Cilantro
  • Green onions
  • Tortilla strips
  • Sour cream

Quinoa Chili | chefsavvy.com

Can this be made in the slow cooker?

Yes! Add all of the ingredients to the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.

Can this be frozen?

Yes! This soup is very freezer friendly. Simply store leftover quinoa chili in an airtight container and freeze for up to 3 months!

Healthy Quinoa Chili | chefsavvy.com

Here are more soup recipes to enjoy!

Vegetarian Quinoa Chili

4.67 from 6 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
A Super Healthy Vegetarian Quinoa Chili loaded with three different types of beans, corn and quinoa. Hearty, thick, filling and full of flavor!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 14.5 oz cans fire roasted diced tomatoes
  • 2 cups crushed tomatoes
  • 1 cup cooked quinoa
  • 1 cup water
  • 1 7 oz can diced green chiles
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon unsweetened cocoa powder
  • 2 teaspoons paprika
  • a couple dashes of hot sauce
  • salt and pepper
  • 1 15 ounce can red kidney beans, drained and rinsed
  • 1 15 ounce can light red kidney beans, drained and rinsed
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup frozen corn thawed
  • shredded cheese sour cream, green onions and avocado for serving, if desired

Instructions

  1. Heat olive oil in a large pot
  2. Add in onion and saute until tender, 3-4 minutes.
  3. Add in garlic and cook for an additional minute.
  4. Add in diced tomatoes, crushed tomatoes, cooked quinoa, water, green chiles, chili powder, cumin, cocoa, paprika and hot sauce. Season with salt and pepper to taste.
  5. Cover pot and simmer for 30 minutes.
  6. Add in all of the beans and corn. Cook for a couple of minutes until heated through.
  7. Serve immediately with shredded cheese, sour cream, green onions and avocado for serving, if desired!
Nutrition Facts
Vegetarian Quinoa Chili
Amount Per Serving
Calories 133.67 Calories from Fat 36
% Daily Value*
Fat 4.04g6%
Saturated Fat 0.57g4%
Sodium 160.38mg7%
Potassium 484.14mg14%
Carbohydrates 23.49g8%
Fiber 4.81g20%
Sugar 4.9g5%
Protein 4.56g9%
Vitamin A 1300.93IU26%
Vitamin C 11.38mg14%
Calcium 55.51mg6%
Iron 2.81mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Mexican
Keyword: Easy Weeknight Dinner, Healthy Recipes, Quinoa Chili, Vegetarian

Adapted from Cooking Classy

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Comments - page 1/4

  • I love adding quinoa to chili — it’s such a great boost of protein! I am definitely going to have to try this with the cocoa powder — that’s something I’ve never added to chili!

  • Natalia

    Looks delish, but what tomato sauce are you referring to in the instructions? Tia

  • Hi Natalia,

    Sorry about that! It should say crushed tomatoes. I have fixed the recipe.

    Thanks!

    Kelley

  • Alison

    This looks delicious! I plan on making it soon and was wondering if you recommend making any changes to this recipe if I use a total of 2 cans of beans instead of 3 (we don’t like a ton of beans). Thanks so much!

  • Hi Alison,

    That is fine you can always add in more corn or another veggie if you’d like. I think the chili will be fine with a little less beans.

    Thanks!

    Kelley

  • Sylvie

    This was soooooo good! Such a simple and delicious “chili” I plan on making this again, but will leave out the corn.
    Such a great meal for Lent.

  • lois

    The recipe sounds good but I am concerned over the number of processed canned items you list. Perhaps you could give measurement for dry beans to use to equal the canned beans. The extra time to cook my own beans is well worth it. Plus canned tomatoes contain lots of salt and you then state add even more salt, I would make sure to buy salt free or use my own home made tomatoes. Also roasting green peppers and seeding is a quick process and the fresh taste is so much batter than the canned type.

    The combination of flavors is good and using unprocessed items should only enhance the meal. Thank you for the idea.

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