This soul-satisfying vegetable and quinoa chili is hearty yet healthy, with a depth of flavor everyone will enjoy—from vegan friends to meat-eating family members. Quinoa adds thickness and body, a variety of vegetables bring natural sweetness, beans supply protein, and a blend of pantry spices creates a rich, slow-simmered taste. Make it for weeknights, gatherings, game days, or potlucks.
Vegetable & quinoa chili
This vegetarian quinoa chili is a favorite weeknight recipe. It’s light, nourishing, and full of flavor thanks to a few simple, well-balanced ingredients.
Ingredients:
- Garlic, jalapeño, onion and bell peppers provide classic chili flavor; carrots and parsnips add a subtle, irresistible sweetness.
- Canned diced tomatoes and vegetable broth (or chicken broth) form the chili base.
- A spice mix of chili powder, cumin, coriander and oregano gives depth, while a pinch of cinnamon adds warm sweetness.
- Canned pinto or black beans add protein and substance.
- Cooked quinoa thickens the chili and makes it more satisfying.
How to make quinoa chili
- Start by chopping vegetables into roughly ½-inch pieces so they cook evenly. Doing this ahead of time speeds up the process.
- In a large pot, heat olive oil and cook onions, carrots, parsnips and bell peppers until tender and beginning to brown.
- Add garlic, jalapeño and the spice blend; cook another 1–2 minutes until fragrant.
- Stir in a 28-ounce can of diced tomatoes, the broth and a couple of cilantro sprigs. Bring to a simmer and cook for about 5 minutes.
- Add a drained and rinsed 15-ounce can of pinto or black beans and simmer 5 minutes more.
- Finish by stirring in 1 to 1½ cups cooked quinoa and heat through. Adjust seasoning to taste and remove cilantro sprigs if desired.
Vegan chili
This chili is naturally vegan and delivers a rich, satisfying flavor without dairy or meat. The combination of vegetables, quinoa and spices makes it hearty and comforting.
How to serve the chili
Serve the chili as-is or top it with sliced avocado, shredded cheese, scallions, sour cream or Greek yogurt, crushed tortilla chips and hot sauce. It also pairs beautifully with cornbread or savory muffins for a complete meal.
Recipe tips
- This recipe uses cooked quinoa. Use leftover quinoa or cook a small batch while the chili simmers: combine ½ cup dry quinoa with 1 cup water and a pinch of salt, bring to a boil, reduce to a simmer, cover and cook 15 minutes, then let steam off heat for 5–10 minutes.
- Chop vegetables uniformly (about ½-inch pieces) so they cook evenly; you can prep them the day before.
- A pinch of cinnamon adds subtle warmth and balances the spices.
- If you plan to make the chili ahead, keep it refrigerated up to 5 days. It will thicken when chilled—add a splash of broth or water when reheating. You can also add the quinoa just before serving to preserve its texture.
FAQs
Yes. Store in the refrigerator for up to 5 days. The chili will thicken as it cools—add a splash of water or broth when reheating. If preferred, add quinoa just before serving to keep the texture light.
When cooking quinoa, use a 1:2 ratio of dry quinoa to water.
Yes. Freeze cooled quinoa in an airtight container for up to 3 months and use it later in soups, bowls or chili.
Chili powder, ground cumin, coriander and oregano are classics. A small pinch of cinnamon adds a pleasant sweetness in this vegetarian version.
*This post originally included affiliate references. Thank you for supporting the original creator.
Other cozy recipes to try
- Slow Cooker Vegetable Massaman Curry
- Vegan Red Lentil & Kale Soup
- Slow Cooker Beef Chili
- Mexican White Bean & Chicken Soup
- Easy Chicken Chilaquiles
- Vegan Sweet Potato Soup
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Vegetable & Quinoa Chili (Vegan)
Equipment
- Large pot or saucepan
Ingredients
Spices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried oregano
- ¼ teaspoon cinnamon
Vegetables
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 medium parsnips, peeled and diced
- 2 sweet bell peppers (red, yellow or orange), diced
- Salt and freshly ground black pepper
- 1 jalapeño, seeded and finely chopped
- 3 garlic cloves, finely chopped
Chili
- 1 (28-ounce) can diced tomatoes
- 3 cups low-sodium vegetable or chicken broth
- 2 large cilantro sprigs
- 1 (15-ounce) can pinto or black beans, drained and rinsed
- 1–1½ cups cooked quinoa
Toppings (optional)
- Sliced avocado, scallions, shredded cheese, sour cream or Greek yogurt, crushed tortilla chips, hot sauce
Instructions
Mix the spices
- Combine all spices in a small bowl and set aside.
Cook the vegetables
- Heat oil in a large saucepan over medium-high heat. Add onion, carrots, parsnips and bell peppers; season with salt and pepper. Cook, stirring occasionally, until golden and softened, about 5–7 minutes.
- Add jalapeño, garlic and the spice blend. Cook, stirring, 1–2 minutes until fragrant.
Finish the chili
- Stir in the diced tomatoes with their juices, the broth and cilantro sprigs. Bring to a boil, then reduce to a gentle simmer.
- Simmer until slightly thickened, about 5 minutes. Add the beans and cook until vegetables are tender, about 5 more minutes.
- Stir in 1–1½ cups cooked quinoa, heat through, adjust seasoning, remove cilantro sprigs if desired, and serve with toppings of your choice.
Notes
Do ahead: Refrigerate up to 5 days. Add broth or water when reheating if it has thickened. For firmer quinoa texture, add quinoa just before serving.
Tip: To cook quinoa while the chili simmers, combine ½ cup dry quinoa, 1 cup water and a pinch of salt in a small covered pot. Bring to a boil, reduce to a simmer, cover and cook about 15 minutes, then let steam off heat 5–10 minutes.