Quinoa Vegetarian Chili

Warm up with a hearty and nutritious Quinoa Vegetarian Chili, a comforting one-pot wonder packed with plant-based goodness. This vibrant chili combines protein-rich quinoa, wholesome beans, and a medley of colorful vegetables like bell peppers, zucchini, and carrots, all simmered in a spiced tomato broth infused with chili powder, smoked paprika, and cumin. A perfect choice for meatless meals, it’s naturally gluten-free, high in fiber, and bursting with bold flavors. Customize each bowl with your favorite toppings—think creamy avocado, fresh cilantro, and a squeeze of lime—and enjoy a healthy meal that's as satisfying as it is flavorful. Ready in under an hour, this chili is ideal for meal prep or feeding a crowd!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 2 medium Carrots, diced
• 1 medium Zucchini, diced
• 4 cloves Garlic, minced
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 2 teaspoons Smoked paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Cayenne pepper (optional)
• 0.75 cup Quinoa, rinsed
• 4 cups Vegetable broth
• 28 ounces Diced tomatoes, canned
• 2 tablespoons Tomato paste
• 2 cups Cooked kidney beans, drained and rinsed
• 2 cups Cooked black beans, drained and rinsed
• 1 cup Corn kernels, frozen or fresh
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)
• 1 medium Avocado, sliced (optional, for topping)
• 1 medium Lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, red and green bell peppers, and carrots. Cook for 5-6 minutes, stirring occasionally, until softened.

Step 3

Stir in the diced zucchini and minced garlic. Cook for another 2 minutes.

Step 4

Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.

Step 5

Pour in the rinsed quinoa, vegetable broth, diced tomatoes with their juice, and tomato paste. Stir everything together.

Step 6

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally.

Step 7

Stir in the kidney beans, black beans, and corn kernels. Cover and simmer for an additional 15 minutes, or until the quinoa is fully cooked and the chili has thickened.

Step 8

Taste and adjust seasoning if needed.

Step 9

Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges, if desired.

Nutrition Facts

Serving size	4035.3 grams (4035.3g)

Amount per serving	% Daily Value*
Calories	2600

Total Fat 73.70g	94%
Saturated Fat 11.70g	59%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 6099mg	265%
Total Carbohydrate 408.50g	149%
Dietary Fiber 118.10g	422%
Total Sugars 75.60g
Protein 113.60g	227%

Vitamin D 0IU	0%
Calcium 834mg	64%
Iron 45mg	248%
Potassium 9646mg	205%

*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: 24.1%

Protein: 16.5%

Carbs: 59.4%