Quinoa Chili
Warm up your weeknight dinners with this hearty and nutritious Quinoa Chili, a plant-based spin on classic comfort food that's bursting with bold, savory flavors. Packed with protein-rich quinoa, fiber-filled black and kidney beans, and a medley of colorful vegetables, this one-pot recipe delivers wholesome satisfaction in every bite. A harmonious blend of chili powder, cumin, and smoked paprika infuses the dish with just the right amount of heat and smoky undertones, while diced tomatoes and vegetable broth create a rich, flavorful base. Ready in just under an hour, this vegan chili is perfect for meal prep or feeding a crowd, and it’s easily customizable with toppings like creamy avocado, fresh cilantro, or crunchy tortilla chips. Whether you're looking for a cozy weeknight meal, a crowd-pleasing party dish, or a nutritious Meatless Monday recipe, this Quinoa Chili is a guaranteed winner!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 1 large Bell pepper, diced (any color)
- 1 medium Carrot, diced
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 28 ounces Canned diced tomatoes (with juices)
- 2 tablespoons Tomato paste
- 15 ounces Black beans, rinsed and drained
- 15 ounces Kidney beans, rinsed and drained
- 2 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional)
- 1 Avocado, diced (for serving, optional)
- 1 handful Tortilla chips (optional, for serving)
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, bell pepper, and carrot to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute to toast the spices and enhance their flavors.
Pour in the canned diced tomatoes (with their juices), tomato paste, black beans, kidney beans, and vegetable broth. Stir well to combine.
Bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it cook for 20 minutes, allowing the flavors to meld together.
After 20 minutes, stir in the cooked quinoa. Season with salt and black pepper. Taste and adjust seasoning as needed.
Let the chili simmer uncovered for another 5 minutes to thicken slightly.
Serve warm, garnished with chopped fresh cilantro, diced avocado, and tortilla chips if desired. Enjoy!
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7380 mg | 321% | |
| Total Carbohydrate | 362.1 g | 132% | |
| Dietary Fiber | 80.7 g | 288% | |
| Total Sugars | 53.6 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 6158 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
