All you need is one pot, just over 30 minutes and a handful of flavorful pantry staples to make this healthy vegetarian chili!
Recipe features
- diet-friendly: vegetarian, vegan, soy-free, nut-free, gluten-free
- made in one pot in just over 30 minutes
- rich & hearty: quinoa and two kinds of beans make a great thick texture - this chili is NOT brothy!
- versatile: you can add extra veggies and use whatever beans you have on hand
What you'll need
Beer (not pictured): Light beer adds a depth of flavor and really complements the chili ingredients. The alcohol from the beer cooks out and you're left with a warm, flavorful chili with a wheaty depth of flavor.
Choose an ale or lager. You'll be okay with a cheap beer like Budweiser or PBR - what counts is the wheaty, beer flavor.
Quinoa: This chewy, protein-packed grain adds a great texture to meatless chili. I use white quinoa but any color will work.
Red bell pepper, yellow onion, jalapeno and garlic make up the base flavor. Any color of bell pepper can be used. Yellow onion can be replaced with red onion or white onion.
Beans: I use a mix of light red and dark red kidney beans but most kinds of beans will work here.
Step by step instructions
Before you begin: Rinse dry quinoa in a sieve or fine colander. Set aside. Drain and rinse canned beans.
- Sauté peppers and onions. In a large stockpot or Dutch oven (I use a 6 quart Dutch oven), heat 1 tablespoon olive oil over medium-high heat. Once hot, add diced onion and bell pepper. Sprinkle with salt. Sauté for 6-8 minutes, until softened.
- Add garlic, jalapeño and tomato paste. Sauté for 2 minutes, stirring occasionally, until garlic is aromatic and jalapeño is softened.
- Add dry quinoa, cumin, chili powder and oregano. Cook for 30 seconds, stirring frequently. Add a splash of beer to deglaze the pot. Stir to remove any stuck-on bits from the pot.
- Add all remaining ingredients. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer over medium-low. Simmer uncovered for at least 15 minutes and up to an hour. The chili is ready when the quinoa is cooked through.
Recipe FAQ and expert tips
- Cook time: The flavor of chili develops as it simmers. You only need 15 minutes to cook the quinoa, but I recommend simmering for up to an hour to let the flavors really shine.
- Extra veggies: Zucchini and corn are great additions. Add zucchini along with the peppers and add corn with the vegetable broth.
Yes! Just replace with an equal amount of vegetable broth and adjust seasonings as needed.
Yes, this chili freezes well. Let it cool to room temperature before transferring to freezer-safe storage containers. Leave at least one inch of space at the top of the container. Freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
Store refrigerated in a closed container for up to 4-5 days. Reheat individual servings in the microwave or in a small pot over medium heat. Add an extra splash of vegetable broth if needed. You may need to cover the chili as it reheats since it may splatter as it cooks.
Yes! My Instant Pot Quinoa Chili uses the same ingredients but with step-by-step instructions for an electric pressure cooker.
If your chili is too brothy you can add an extra tablespoon of tomato paste. You can also add extra dry quinoa to let it absorb the extra liquid. This chili will thicken up when you cool and refrigerate it.
Toppings and serving ideas
No matter how good a chili recipe is, the toppings are always the best part. My go-to toppings:
- shredded cheddar
- a dollop of Greek yogurt or sour cream
- chives
- cilantro
- crushed crackers or corn chips
- avocado
- jalapeños
- squeeze of fresh lime juice
Serve with a side of cornbread or a cheddar drop biscuit.
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Vegetarian Quinoa Chili
Ingredients
- ½ cup dry quinoa see note #1
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 medium red bell pepper diced
- ¼ teaspoon salt
- 3 cloves garlic minced
- 1 small jalapeño diced (optional)
- 2 tablespoons tomato paste
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ½ teaspoon dry oregano
- 6 ounces beer divided, see note #2
- 2 15 ounce cans kidney beans see note #3
- 1 15 ounce can diced tomatoes with juices
- 3 cups vegetable broth
Instructions
- Rinse dry quinoa in a sieve or fine colander. Set aside. Drain and rinse canned beans.
- In a large stockpot or Dutch oven (I use a 6 quart Dutch oven), heat 1 tablespoon olive oil over medium-high heat. Once hot, add diced onion and bell pepper. Sprinkle with salt. Sauté for 6-8 minutes, until softened.
- Add garlic, jalapeño and tomato paste. Sauté for 2 minutes, stirring occasionally, until garlic is aromatic and jalapeño is softened.
- Add quinoa, cumin, chili powder and oregano. Cook for 30 seconds, stirring frequently. Add a splash of beer to deglaze the pot. Stir to remove any stuck-on bits from the pot.
- Add the beans, vegetable broth, diced tomatoes (with juices) and remaining beer. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer over medium-low. Simmer uncovered for at least 15 minutes and up to an hour. The chili is ready when the quinoa is cooked through. Taste for salt and enjoy!
Video
Notes
- Quinoa: White, red or a mix of quinoa types will work.
- Beer: Choose an ale or lager. You'll be okay with a cheap beer like Budweiser or PBR - what counts is the wheaty, beer flavor.
- Beans: I usually go for light red and dark red kidney beans but really any kind of bean works.
- Topping ideas: fresh chopped cilantro, avocado, plain Greek yogurt or sour cream, shredded cheddar cheese, crackers.
This recipe was originally shared September 25th, 2019. It was updated with new photos and a video on February 24th, 2021. The recipe remains the same with a few minor modifications for quality.
Lynn McIntyre
This Vegetarian Quinoa Chili was very simple and quick to make. The aromas of the simmering pot were inviting. The cumin married with the other spices gave this Chili a rich, hearty and earthy warm flavour. We very much enjoyed this twist on Chili.
Cassidy Reeser
Thanks so much, Lynn! I'm so glad you all enjoyed it 🙂