Healthy Vegetarian Quinoa Chili

Healthy Vegetarian Quinoa Chili

This is the chili that changed our minds about meatless chili! We absolutely LOVE this healthy vegetarian quinoa chili!

Course Main Course
Cuisine American
Keyword Vegetarian Quinoa Chili
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 257 kcal
Author Jenn Laughlin - Peas and Crayons


  • 2 cups diced yellow onion
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 TBSP avocado oil or olive oil
  • 2 cups crushed tomatoes
  • 1 cup corn (fresh or frozen)
  • 15 oz can spicy chili beans with sauce
  • 15 oz can black beans (drained and rinsed)
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika plus extra to taste
  • salt and pepper to taste
  • 1 cup dry quinoa (red, white, or a mix of both)
  • 1.5 cups water or veggie broth


  • diced jalapenos or cayenne pepper for a kick
  • veggie broth or tomato sauce to adjust chili thickness
  • all the toppings your heart desires!


  1. Chop your peppers and onion and mince your garlic.
  2. Heat a tablespoon of oil in a Dutch oven or a large pot on medium-high heat.
  3. Add onions, peppers, and garlic and cook for about 5 minutes to tenderize the veggies.
  4. Next add crushed tomatoes, corn, chili beans, black beans, and spices; stir to mix.
  5. Reduce heat to medium-low and simmer, covered, for 25-30 minutes.
  6. While your chili simmers, rinse your quinoa.
  7. Add quinoa to a small pot with water or vegetable broth to boil [1.5 cups] and bring to a rolling boil.
  8. Once boiling, reduce heat to lowest setting and cover [with the lid propped open a bit to vent] for 12-13 minutes or until quinoa is fluffy. Fluff with a fork and add to the pot of chili.
  9. Total cook time for the chili will be about 25-30 minutes but feel free to leave it simmering on the stove for a little longer, on the lowest setting, if desired to mingle the flavors even further.
  10. Scoop out a bowlful, pile on the toppings, sit back, and enjoy!

Recipe Notes

Feel free to adjust the consistency of the chili to your liking. As written it's perfectly thick and full of delicious texture, but can be thinned with a little broth or tomato sauce if desired! If you add a lot of extra liquid, consider amping up the spices a smidge to compensate.

You can also make this vegetarian chili as mild or as spicy as you'd like! I hope you love this chili as much as we do!

I topped mine with freshly grated cheddar, avocado sprinkled with a dash of smoked paprika, fresh parsley, and a dollop of Greek yogurt. Delish! Top the chili with all your favorites for a tasty custom dish!

Nutrition facts below are an estimate provided by an online nutrition calculator. Choose your favorite toppings and adjust as needed.

Nutrition Facts
Healthy Vegetarian Quinoa Chili
Amount Per Serving
Calories 257 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 715mg 30%
Potassium 851mg 24%
Total Carbohydrates 45g 15%
Dietary Fiber 10g 40%
Sugars 7g
Protein 11g 22%
Vitamin A 26.2%
Vitamin C 52.6%
Calcium 9.4%
Iron 26.5%
* Percent Daily Values are based on a 2000 calorie diet.