Vegetarian Quinoa Chili

When the chilly weather rolls in, there’s nothing quite like warming up with a hearty bowl of Vegetarian Quinoa Chili. I remember one particular fall evening, the leaves were swirling around outside, and I found myself craving something comforting yet healthy. That’s when I decided to whip up a batch of this flavorful chili. Each spoonful bursts with robust flavors and a medley of vegetables that not only warm you from the inside out but also nourish your body. It’s become one of my go-to dishes, especially when I’m entertaining friends or just seeking comfort food on a cozy night in.

Ingredients for Vegetarian Quinoa Chili

The ingredients for this Vegetarian Quinoa Chili are a harmonious blend of flavors and textures. Each component plays a vital role in creating that comforting, rich taste. The star players, quinoa and beans, provide a solid base while the array of fresh vegetables adds nutrition and flavor. Together, they create a dish that is not only delicious but also delightful to your senses.

• 1/2 cup quinoa, rinsed – A protein-packed grain that adds heartiness.
• 1 cup water – Necessary to cook the quinoa to perfection.
• 1 tablespoon olive oil – Adds richness and depth to the dish.
• 1 small onion, chopped – Brings a sweet and savory base flavor.
• 3 cloves garlic, minced – Infuses the dish with aromatic goodness.
• 1 jalapeño pepper, diced – Adds a spicy kick for flavor.
• 1 large carrot, peeled and chopped – Adds a touch of sweetness.
• 2 celery stalks, chopped – Contributes crunch and freshness.
• 1 green bell pepper, chopped – Provides a subtle sweetness and color.
• 1 red bell pepper, chopped – Adds vibrant color and flavor.
• 1 medium zucchini, chopped – Adds moisture and texture.
• 2 (15 ounce cans) black beans, drained and rinsed – Adds protein and fiber.
• 1 (15 ounce can) red kidney beans, drained and rinsed – Enhances the chili’s heartiness.
• 3 (15 ounce cans) diced tomatoes – The base of the chili, adding acidity and flavor.
• 1 (15 ounce) can tomato sauce – Enriches the chili and adds a smooth texture.
• 2-3 tablespoons chili powder, depending on your taste – Essential for that classic chili flavor.
• 1 tablespoon ground cumin – Adds warmth and depth to the chili.
• Salt and black pepper to taste – Basic seasonings that enhance all flavors.
• Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc. – Personalize your bowl for extra flair!

Recipe Steps for Vegetarian Quinoa Chili

Making this Vegetarian Quinoa Chili is as enjoyable as eating it! The process is quite simple, and I find that cooking it step-by-step helps to build those wonderful flavors. Let me take you through the delicious journey!

1. In a medium saucepan, combine the quinoa and water. Bring it to a gentle boil over medium heat and allow it to cook until the water is fully absorbed, approximately 15 minutes. Once done, fluff the quinoa with a fork and set it aside. This will be the base of your chili, providing a lovely texture and protein boost.
2. While the quinoa is cooking, grab a large pot and heat the olive oil over high heat. Add the chopped onion and sauté until it becomes tender and translucent, which should take about 5 minutes. The aroma of sautéing onions is so inviting and sets the stage for the rest of your ingredients.
3. Next, stir in the minced garlic, diced jalapeño, chopped carrot, chopped celery, and the chopped green and red bell peppers. Cook all the vegetables together until they soften, around 10 minutes. This step is crucial as it develops the flavor profile of your chili!
4. Once the vegetables are tender, it’s time to add in the black beans, red kidney beans, diced tomatoes, and tomato sauce. Stir to combine all the ingredients evenly, then fold in the cooked quinoa. This is where the magic happens, as all those flavors meld together beautifully.
5. Season your chili with chili powder, ground cumin, salt, and black pepper to taste. Stir everything together well, allowing the spices to infuse into the mixture. Let it simmer on low heat for about 30 minutes. You’ll notice the chili thickening and the flavors deepening, creating a deliciously complex dish.
6. When ready to serve, dish out the chili into bowls and garnish with your favorite optional toppings like green onions, avocado slices, cheese, or a swirl of sour cream. The toppings add a wonderful contrast to the rich chili.
7. Enjoy your warm and hearty Vegetarian Quinoa Chili with some crusty bread or tortilla chips for a complete meal. This dish also freezes well, making it perfect for meal prep or future meals!

Ways to Adapt This Recipe

There are numerous ways to make this Vegetarian Quinoa Chili uniquely yours. Whether you’re looking to change up the flavors or simply accommodate dietary preferences, these tips will help.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to five days. Reheat on the stovetop or in the microwave.
• Freezing: This chili freezes exceptionally well. Portion it into freezer-safe containers and freeze for up to three months. Thaw in the fridge overnight before reheating.
• Pairing: Pair your chili with crusty bread, cornbread, or a fresh salad for a well-rounded meal. It also goes great with tortilla chips for that extra crunch.
• Vegan Option: This recipe is naturally vegan, but ensure that any toppings you choose, such as sour cream or cheese, are plant-based if you’re catering to a vegan audience.
• Gluten-Free: This chili is gluten-free as long as all your ingredients, particularly any toppings, are certified gluten-free.

Serving Suggestions

Serving your Vegetarian Quinoa Chili can be as creative as the recipe itself! Here are some ideas to make your meal even more delightful:

• Fresh Toppings: Enhance the flavor by adding garnishes such as chopped cilantro, sliced avocado, or a sprinkle of cheese. These add freshness and richness.
• Side Dishes: Serve with crusty bread, cornbread, or even a simple green salad to balance the meal.
• Occasions: This dish is perfect for cozy family dinners, casual get-togethers, or even as a comforting meal during colder months. It brings people together!
• Storage Tips: If you have any leftovers, store them in an airtight container in the fridge. They’ll taste just as good the next day!
• Garnishing Style: Use a variety of toppings to create a serving bar where everyone can customize their bowl. It’s not only fun but also interactive!

FAQ

Conclusion

The Vegetarian Quinoa Chili is truly a comforting, nutritious dish that brings warmth and joy to any table. If you’re looking for an easy recipe that is both satisfying and healthy, this is it. I encourage you to give it a try and enjoy the wonderful flavors that this dish has to offer. Perfect for chilly nights or any occasion, I promise it will become a staple in your home!

Vegetarian Quinoa Chili

The ultimate comfort food, this Vegetarian Quinoa Chili is packed with vibrant veggies and protein-rich quinoa. It's a hearty, flavorful dish that's perfect for chilly evenings or meal prep. Ready in no time, it's sure to satisfy your cravings!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup quinoa rinsed
• 1 cup water
• 1 tablespoon olive oil
• 1 small onion chopped
• 3 cloves garlic minced
• 1 jalapeño pepper diced
• 1 large carrot peeled and chopped
• 2 stalks celery chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 medium zucchini chopped
• 2 15 ounce cans black beans drained and rinsed
• 1 15 ounce can red kidney beans drained and rinsed
• 3 15 ounce cans diced tomatoes
• 1 15 ounce tomato sauce
• 2-3 tablespoons chili powder depending on your taste (we used 3)
• 1 tablespoon ground cumin
• Salt to taste
• black pepper to taste
• Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

Equipment

• Saucepan
• Wooden Spoon
• Peeler
• Cutting Board
• Chef's Knife
• Frying Pan

Method

 

1. In a medium saucepan, combine the quinoa and water. Bring it to a gentle boil over medium heat and allow it to cook until the water is fully absorbed, approximately 15 minutes. Once done, fluff the quinoa with a fork and set it aside.
2. While the quinoa is cooking, grab a large pot and heat the olive oil over high heat. Add the chopped onion and sauté until it becomes tender and translucent, which should take about 5 minutes.
3. Next, stir in the minced garlic, diced jalapeño, chopped carrot, chopped celery, and the chopped green and red bell peppers. Cook all the vegetables together until they soften, around 10 minutes.
4. Once the vegetables are tender, it’s time to add in the black beans, red kidney beans, diced tomatoes, and tomato sauce. Stir to combine all the ingredients evenly, then fold in the cooked quinoa.
5. Season your chili with chili powder, ground cumin, salt, and black pepper to taste. Stir everything together well and let it simmer on low heat for about 30 minutes.
6. When ready to serve, dish out the chili into bowls and garnish with your favorite optional toppings like green onions, avocado slices, or sour cream.
7. Enjoy your warm and hearty Vegetarian Quinoa Chili with some crusty bread or tortilla chips for a complete meal.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to five days. Reheat on the stovetop or in the microwave.

Freezing: This chili freezes exceptionally well. Portion it into freezer-safe containers and freeze for up to three months. Thaw in the fridge overnight before reheating.

Pairing: Pair your chili with crusty bread, cornbread, or a fresh salad for a well-rounded meal.

Vegan Option: This recipe is naturally vegan, but ensure that any toppings you choose, such as sour cream or cheese, are plant-based if you're catering to a vegan audience.

Gluten-Free: This chili is gluten-free as long as all your ingredients are certified gluten-free.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.