Quinoa Chili

Warm up your weeknight dinners with this hearty and nutritious Quinoa Chili, a plant-based spin on classic comfort food that's bursting with bold, savory flavors. Packed with protein-rich quinoa, fiber-filled black and kidney beans, and a medley of colorful vegetables, this one-pot recipe delivers wholesome satisfaction in every bite. A harmonious blend of chili powder, cumin, and smoked paprika infuses the dish with just the right amount of heat and smoky undertones, while diced tomatoes and vegetable broth create a rich, flavorful base. Ready in just under an hour, this vegan chili is perfect for meal prep or feeding a crowd, and it’s easily customizable with toppings like creamy avocado, fresh cilantro, or crunchy tortilla chips. Whether you're looking for a cozy weeknight meal, a crowd-pleasing party dish, or a nutritious Meatless Monday recipe, this Quinoa Chili is a guaranteed winner!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 Garlic cloves, minced
• 1 large Bell pepper, diced (any color)
• 1 medium Carrot, diced
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 28 ounces Canned diced tomatoes (with juices)
• 2 tablespoons Tomato paste
• 15 ounces Black beans, rinsed and drained
• 15 ounces Kidney beans, rinsed and drained
• 2 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped (optional)
• 1 Avocado, diced (for serving, optional)
• 1 handful Tortilla chips (optional, for serving)

Directions

Step 1

Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Add the minced garlic, bell pepper, and carrot to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

Step 4

Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute to toast the spices and enhance their flavors.

Step 5

Pour in the canned diced tomatoes (with their juices), tomato paste, black beans, kidney beans, and vegetable broth. Stir well to combine.

Step 6

Bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it cook for 20 minutes, allowing the flavors to meld together.

Step 7

After 20 minutes, stir in the cooked quinoa. Season with salt and black pepper. Taste and adjust seasoning as needed.

Step 8

Let the chili simmer uncovered for another 5 minutes to thicken slightly.

Step 9

Serve warm, garnished with chopped fresh cilantro, diced avocado, and tortilla chips if desired. Enjoy!

Nutrition Facts

Serving size	3327.5 grams (3327.5g)

Amount per serving	% Daily Value*
Calories	2357

Total Fat 64.70g	83%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 7380mg	321%
Total Carbohydrate 362.10g	132%
Dietary Fiber 80.70g	288%
Total Sugars 53.60g
Protein 98.20g	196%

Vitamin D 0IU	0%
Calcium 695mg	53%
Iron 33mg	182%
Potassium 6158mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 16.2%

Carbs: 59.8%