Made with in just over 30 minutes with hearty ingredients and one pot, this Vegetarian Quinoa Chili is an instant classic!
Chili has always been one of my favorite foods, and this Vegetarian Quinoa Chili has been a staple in my house for over a decade.
Adding quinoa to chili not only creates a heartier and more satisfying meal, it also ups the fiber, protein, and overall nutrition value of the dish. The quinoa is an easy addition because it cooks directly in the soup while the other ingredients simmer.
Like all good chili recipes, mine has a secret ingredient: beer! While this recipe can be omitted, I highly recommend trying it out. You can even use non-alcoholic beer!
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Recipe features
- Quick & easy: Quinoa chili is made in one pot in just over 30 minutes. It uses mostly pantry staples and requires minimal hands-on time. While the chili is ready in just 30 minutes, it tastes even better the longer it simmers.
- Rich & hearty: Quinoa and two kinds of beans make a great thick texture for this vegetarian chili. This chili is NOT brothy! A can of beer adds complex flavor and warmth to the chili.
- Versatile: This recipe is easy to make your own. You can add extra veggies and use whatever beans you have on hand, just stick to the same amount of vegetable broth and quinoa.
Ingredients
- 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. Non-alcoholic beers like Athletic brand also work well here.
- 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. Pinto beans or small red beans also work.
- Cumin and chili powder: These are classic chili seasonings that add heartiness and depth. Don't skip these ingredients!
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.
Cassidy's top 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.
- To make without beer: Just replace with an equal amount of vegetable broth and adjust seasonings as needed.
- To thicken the chili: If your quinoa 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.
- If you have an Instant Pot, check out my Instant Pot Quinoa Chili which is pretty much the exact same recipe, just in an Instant Pot.
Storage tips
- Freezing: Quinoa 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.
- Leftovers: Store refrigerated in a closed container for up to 4-5 days.
- Reheating: 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.
Have an Instant Pot?
Check out my Instant Pot Quinoa Chili, which is pretty much the exact same recipe, just in an Instant Pot.
Looking for similar recipes?
Quinoa chili is best served with a side of vegan cornbread muffins or a cast iron drop biscuit.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
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Vegetarian Quinoa Chili
All you need is one pot, 30 minutes and a handful of flavorful pantry staples to make this healthy vegetarian chili! Quinoa and beer make this chili extra hearty and satisfying.
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 see note #4
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.
- Vegetable broth: For even better flavor, use 3 cups of water and 1 tablespoon Better than Bouillon vegetable base. Just add the bouillon to the pan before adding the water and it will dissolve into the chili.
- Topping ideas: fresh chopped cilantro, avocado, plain Greek yogurt or sour cream, shredded cheddar cheese, crackers.
Nutrition
Calories: 292kcalCarbohydrates: 48gProtein: 14gFat: 5gSaturated Fat: 1gSodium: 210mgPotassium: 898mgFiber: 12gSugar: 6gVitamin A: 1468IUVitamin C: 46mgCalcium: 96mgIron: 6mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Lynn McIntyre says
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 says
Thanks so much, Lynn! I'm so glad you all enjoyed it 🙂