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    Home » Recipes » Soups & Stews

    Vegetarian Quinoa Chili

    Published: Feb 24, 2021 · Modified: Apr 8, 2022 by Cassidy Reeser · This post may contain affiliate links.

    494 shares
    jump to recipe

    All you need is one pot, just over 30 minutes and a handful of flavorful pantry staples to make this healthy vegetarian chili!

    Overhead view of white bowl of chili topped with avocado and cilantro.
    Table of Contents hide
    1 Recipe features
    2 What you'll need
    3 Step by step instructions
    4 Recipe FAQ and expert tips
    5 Toppings and serving ideas
    6 Looking for more similar recipes?
    7 Vegetarian Quinoa 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

    Labeled ingredients used to make quinoa chili.

    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.

    Steps 1 through 4 to make quinoa chili.
    1. 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.
    2. Add garlic, jalapeño and tomato paste. Sauté for 2 minutes, stirring occasionally, until garlic is aromatic and jalapeño is softened.
    3. 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.
    4. 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.
    Close up of gold spoon lifting a bite of chili.

    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.
    Can I omit the beer?

    Yes! Just replace with an equal amount of vegetable broth and adjust seasonings as needed.

    Can you freeze chili?

    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.

    How do you store and reheat this?

    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.

    Can I make this in the Instant Pot?

    Yes! My Instant Pot Quinoa Chili uses the same ingredients but with step-by-step instructions for an electric pressure cooker.

    How can I thicken the chili?

    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.

    Overhead view of two white bowls of chili toped with cilantro and avocado.

    Looking for more similar recipes?

    • One Pot Vegetarian Chili Mac
    • Vegetarian Quinoa Stuffed Bell Peppers
    • Vegetarian Black Bean Tortilla Soup
    • Fajita Veggie Burrito Bowls

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Close up of gold spoon lifting a bite of chili
    Print Recipe
    5 from 2 votes

    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.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Servings: 5 servings
    Author: Cassidy Reeser, MS, RD

    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

    1. Quinoa: White, red or a mix of quinoa types will work.
    2. 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. 
    3. Beans: I usually go for light red and dark red kidney beans but really any kind of bean works. 
    4. Topping ideas: fresh chopped cilantro, avocado, plain Greek yogurt or sour cream, shredded cheddar cheese, crackers.
    Watch the full step-by-step recipe video on YouTube.

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    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     
    Calories: 292kcalCarbohydrates: 48gProtein: 14gFat: 5gSaturated Fat: 1gSodium: 210mgPotassium: 898mgFiber: 12gSugar: 6gVitamin A: 1468IUVitamin C: 46mgCalcium: 96mgIron: 6mg

    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.

    More Vegetarian Soups and Stews

    • Vegetarian Mushroom Barley Soup
    • Vegan Cream of Broccoli Soup
    • Red Lentil Stew
    • Vegan Chipotle Corn Chowder (Stovetop or Instant Pot)
    494 shares

    Reader Interactions

    Comments

    1. Lynn McIntyre

      March 14, 2021 at 5:14 pm

      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.

      Reply
      • Cassidy Reeser

        March 15, 2021 at 8:27 am

        Thanks so much, Lynn! I'm so glad you all enjoyed it 🙂

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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