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Vegetarian Quinoa Chili

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
Cook Time 45 minutes
Total Time 55 minutes
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.