This flavor-packed Vegetarian Quinoa Chili is made in one pot using healthy pantry ingredients like canned beans and dry quinoa. Perfect with a slice of cornbread on cozy fall evenings!
It’s officially chili season! If you’re lucky, the temperatures outside are dipping and you can cozy up on the porch with a hot bowl of chili and slice of cornbread.
Chili is definitely one of my top 10 foods, which is why this is the second chili recipe on the blog. There are endless ways to make vegetarian chili, but this is my absolute favorite variation because it is thick, stew-like and filled with flavor.
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Here’s why you’ll love this chili:
- All you need is one pot and a cutting board
- Uses inexpensive pantry staples
- Takes only a little over 30 minutes to make
- Flavored with a very special ingredient: beer
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.
Why quinoa? This chewy, protein-packed grain adds a great texture to bean chili. It also packs in protein and makes this chili more filling.
The best part is that the quinoa is cooked with the rest of the chili, so you only need one pot. While the quinoa cooks, the chili simmers and the flavors develop.
Recipe notes and tips
- Choose an ale or lager. You’ll be okay with a cheap beer like Budweiser or PBR – what counts is the wheaty, beer flavor.
- The flavor of chili develops as it simmers, so don’t cut the simmer time short. You only need 15 minutes to cook the quinoa, but I recommend simmering for up to another to let the flavors really shine.
- Canned beans can be high in salt. To control the sodium in this recipe, choose “no salt added” or “reduced sodium” beans. Drain liquid off of beans and rinse in a colander to remove up to 41% of the sodium (source).
No matter how good this chili recipe is, the toppings are always the best part. My go-to toppings are shredded cheddar, a dollop of Greek yogurt or sour cream, chives, and crunched up crackers.
Or keep it vegan with diced avocado, cilantro, and jalapenos. Whichever way you choose to top your chili, I think that you’ll love it!
Serve with a side of vegan cornbread muffins or sweet potato dinner rolls.
Looking for similar recipes? If you like this recipe you’ll love vegetarian chili mac, quinoa stuffed bell peppers and black bean tortilla soup.
Vegetarian Quinoa Chili
Ingredients
- 1/2 cup dry quinoa
- 1 tablespoon olive oil
- 1/2 large red onion medium diced
- 1 medium red bell pepper medium diced
- 3 cloves garlic minced
- 1 small jalapeno diced (optional)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon dry oregano
- 1/4 teaspoon salt
- 2 15 ounce cans kidney beans light or dark red
- 1 15 ounce can diced tomatoes
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 6 ounces beer see note
Instructions
- Rinse dry quinoa in a sieve or fine colander. Set aside. Drain and rinse canned beans.
- In a large stockpot or dutch oven, heat 1 tablespoon olive oil over medium heat. Once hot, add diced onion and bell pepper. Saute for 3-5 minutes, until softened.
- Add garlic and jalapeno. Saute for 1 minute, until softened.
- Add all remaining ingredients. Stir to combine.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer over medium-low. Cover and simmer for at least 15 minutes and up to an hour. The chili is ready when the quinoa is cooked through.
Notes
- Quinoa: White, red or a mix of quinoa types will work.
- Choose an ale or lager. You'll be okay with a cheap beer like Budweiser or PBR - what counts is the wheaty, beer flavor.
- Topping ideas: fresh chopped cilantro, avocado, plain Greek yogurt or sour cream, shredded cheddar cheese, crackers.
- Canned beans can be high in salt. To control the sodium in this recipe, choose “no salt added” or “reduced sodium” beans. Drain liquid off of beans and rinse in a colander to remove up to 41% of the sodium (source).
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