Quinoa Vegetarian Chili
Warm up with a hearty and nutritious Quinoa Vegetarian Chili, a comforting one-pot wonder packed with plant-based goodness. This vibrant chili combines protein-rich quinoa, wholesome beans, and a medley of colorful vegetables like bell peppers, zucchini, and carrots, all simmered in a spiced tomato broth infused with chili powder, smoked paprika, and cumin. A perfect choice for meatless meals, it’s naturally gluten-free, high in fiber, and bursting with bold flavors. Customize each bowl with your favorite toppings—think creamy avocado, fresh cilantro, and a squeeze of lime—and enjoy a healthy meal that's as satisfying as it is flavorful. Ready in under an hour, this chili is ideal for meal prep or feeding a crowd!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 2 medium Carrots, diced
- 1 medium Zucchini, diced
- 4 cloves Garlic, minced
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 0.75 cup Quinoa, rinsed
- 4 cups Vegetable broth
- 28 ounces Diced tomatoes, canned
- 2 tablespoons Tomato paste
- 2 cups Cooked kidney beans, drained and rinsed
- 2 cups Cooked black beans, drained and rinsed
- 1 cup Corn kernels, frozen or fresh
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 medium Avocado, sliced (optional, for topping)
- 1 medium Lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red and green bell peppers, and carrots. Cook for 5-6 minutes, stirring occasionally, until softened.
Stir in the diced zucchini and minced garlic. Cook for another 2 minutes.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.
Pour in the rinsed quinoa, vegetable broth, diced tomatoes with their juice, and tomato paste. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally.
Stir in the kidney beans, black beans, and corn kernels. Cover and simmer for an additional 15 minutes, or until the quinoa is fully cooked and the chili has thickened.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges, if desired.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 12.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1566 mg | 33% | |
*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.
