Meatless Quinoa Chili is the perfect recipe for a healthy weeknight meal. Easy vegetarian chili made in one pot in under an hour.
A simple meatless chili that is hearty and delicious. You can make it as spicy as you like. Gluten-free and vegan-friendly too.
Homemade chili without meat. This plant-based, protein-packed quinoa chili with beans is so satisfying that even the meat lovers will be happy.
We enjoy several meatless meals during the week. Quinoa is a great budget-friendly, easy-to-use meat substitute that happens to be nutritious too.
If you have never tried quinoa in recipes before, you are in for a treat. It has quickly become our favourite grain by far. Gluten-free, packed with protein and fibre, perfect for vegan and vegetarian dishes.
- Vegetarian Quinoa Casserole
- Quinoa Tuna Casserole
- Mexican Vegetarian Lasagna
- Vegetarian Burrito
- Quinoa Sushi Bowl
It comes in white, black, red, and tri-colour (a combination of the three). Readily available in grocery stores or online. Easy to prepare too. You also get it in flake and flour form. Perfect for baking.
Meatless Quinoa Chili Ingredients
Easy-to-find ingredients are all you need to make this simple chili recipe.
- quinoa
- oil
- beans
- onion
- garlic
- vegetable broth
- crushed tomatoes
- spices
- cheese (optional)
Easy One-Pot Vegetarian Chili
I love one-pot recipes, especially on busy weeknights. Less prep and cleanup are always a win in my kitchen. Full instructions are in the recipe card.
First, I like to get as much ready as possible. Chop the onion, mince the garlic, drain and rinse the beans, rinse the quinoa, grab my spices, tomatoes, and broth. Grate the cheese for garnish and set aside.
Put the oil into the pot, and over medium heat, cook the onions until soft. Add the garlic and spices and mix well.
Add the beans, broth, tomatoes, and quinoa. Bring to a boil, reduce heat, cover and simmer until done. Ladle into serving bowls, garnish with cheese and serve.
Suggestions / Recipe Tips
Beans can be any kind you like. I used a combination of red and white kidney beans. Black beans, pinto beans, or a bean blend would be great too.
Quinoa of any colour works. Be sure to rinse before using.
Spices are always fun to work with. I used a combination of chili powder and smoked paprika. Feel free to make this as spicy as you like. Try different kinds of chili powders for tasty results. You can also add in some jalapenos for added heat.
Cheese is a delicious, perfect garnish for chili. I used a chili pepper cheese, but any kind will work. Cheddar, Swiss, and Mozzarella are great choices. Vegan cheese is perfect for vegan-friendly meals.
Sneak in some veggies, simply add some bell peppers or corn.
Store leftovers in a sealed container in the fridge for up to 5 days. This recipe is freezer-friendly and perfect for batch cooking.
Try out some of these tasty quinoa dishes:
Meatless Quinoa Chili
Ingredients
- 2 tablespoons olive oil
- ⅓ cup onion diced
- 2 cloves garlic minced
- 3 cups vegetable broth
- 28 ounces crushed tomatoes
- 2 cups red kidney beans rinsed, drained
- 2 cups white kidney beans rinsed, drained
- 1 cup uncooked tri colour quinoa rinsed, drained
- 2 teaspoons mild chili powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 1 cup grated cheese garnish optional
Instructions
- Rinse the beans and set aside. Wash the quinoa and set aside. Chop the onion, and mince the garlic.
- Heat a pan/pot over medium heat. Add the olive oil.
- Add the onion and cook for about 5 minutes to soften. Add the garlic and cook for about 30 seconds.
- Add the seasonings, mix to coat the onion and garlic well. Cook for about 1 minute.
- Stir in the tomatoes, broth, beans, and quinoa. Mix well.
- Bring to a boil, lower the heat, cover, and simmer for about 45 minutes. If you find the chili is too thick, add some water.
- Once cooked, remove from heat, ladle into bowls garnish with cheese (if desired) and serve.
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