Print

Vegan Quinoa Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

A hearty and flavorful vegan chili packed with quinoa, black beans, and kidney beans, simmered with fresh vegetables and a bold blend of spices. This nutritious plant-based chili is perfect for a comforting and wholesome meal, ready in just 45 minutes.

Ingredients

Grains & Beans

  • 1/2 cup quinoa (uncooked; no need to rinse)
  • 1 (15oz) can black beans, drained and rinsed
  • 1 (15oz) can kidney beans, drained and rinsed

Vegetables & Herbs

  • 1 small yellow onion, chopped
  • 5 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 1 small green bell pepper, chopped
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1 large lime, juiced
  • 1 jalapeno, sliced (optional)

Liquids & Oils

  • 1 cup water
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons extra virgin olive oil, plus more for drizzling

Pantry Spices & Seasonings

  • 1 (16oz) can chopped tomatoes with their juice
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the quinoa. In a small saucepan, combine quinoa and water. Place over medium heat and cook until the water is fully absorbed, about 10 to 15 minutes. The quinoa will be partially cooked at this stage. Remove from heat and set aside.
  2. Sauté the vegetables. In a large saucepan or pot, heat the olive oil over medium heat until shimmering but not smoking. Add the chopped onion, minced garlic, carrots, and green bell pepper. Cook for approximately 4 minutes, stirring regularly until the vegetables are softened and fragrant.
  3. Simmer the chili. Add the canned chopped tomatoes with their juice, vegetable broth, chili powder, sweet paprika, ground cumin, ground allspice, salt, and black pepper to the sautéed vegetables. Bring the mixture to a boil. Then stir in the black beans, kidney beans, and the partially cooked quinoa. Lower the heat and let the chili gently simmer for 25 minutes to let flavors meld.
  4. Finish and serve. Remove the pot from heat and stir in chopped cilantro, parsley, and lime juice. Transfer the chili to serving bowls. If desired, top each serving with sliced jalapeno and a generous drizzle of extra virgin olive oil. Serve hot and enjoy your nutritious vegan chili!

Notes

  • Do not rinse quinoa before cooking as per recipe instructions.
  • Adjust the spiciness by omitting or including jalapeno slices based on your preference.
  • Use low-sodium vegetable broth to keep the sodium level under control.
  • This chili can be stored in an airtight container in the refrigerator for up to 5 days.
  • To enhance flavor, let the chili sit for 10 minutes after cooking before serving, allowing spices to fully develop.

Find it online: https://cozyplatter.com/vegan-quinoa-chili-recipe/