Best-Ever Quinoa Chili
Best-Ever Quinoa Chili- made with a delicious blend of warming spices, this quinoa chili is packed full of healthy vegetables and plenty of savory flavor. (vegan + gluten-free)
Did you know that Texans don’t put beans in their chili?
Not even one little teeny floater for good luck. Just meat and spices. Spices and meat.
Don’t get me wrong, they certainly know a thing or two about chili in Texas but if you’re like me and you prefer your chili to be meatless then you’ll have to look elsewhere.
Needless to say, during the three years that we lived in Texas I had to rely on my own kitchen for chili . It allowed me to try multiple different variations and eventually settle on a favorite, which is why I call it this one the ‘best ever’. It’s just the way I like it: chock full of veggies, healthy protein from beans and quinoa, loaded with savory tomato flavor and just enough spice to please the palate.
Best-Ever Quinoa Chili Ingredients
- Quinoa- While you can cook the quinoa in the same pot as everything else, I recommend soaking it and cooking it separately for optimum digestion. This helps reduce the phytic acid making it easier for your digestive system to absorb all of the incredible nutritions.
- Onion, Garlic, Jalapeño and Bell Pepper- Jalapeño adds a very mild spice so long as you remove the seeds. If you prefer you can make it without or use a spicier pepper to kick it up a notch.
- Chili Powder, Cumin, Oregano, Smoked Paprika, and Chipotle Powder- These are my go-to spices for the chili as I find they add a slightly smoky flavor with a mild to medium spice. Be sure to use a chili powder that suits your spice level preference. The chipotle powder also adds a smoky spice but is totally optional if you don’t have any or prefer a very mild chili.
- Diced Tomatoes and Tomato Sauce- For texture and savory tomato flavor we’re using diced tomatoes and tomato sauce made from just pureed tomatoes, not marinara or ketchup.
- Vegetable Broth- Using a flavorful broth always helps the end result taste better. I like to make my own broth using Better Than Bouillon because I find it to be the most flavorful.
- Apple Cider Vinegar- Apple cider vinegar adds a hint of tangy sweetness. Again totally optional but it helps round out the flavor profile.
- Black and Pinto Beans- Because we have to have beans in our chili! I like to use black and pinto beans but feel free to mix it up.
- Corn- Fresh or frozen and defrosted corn both work well here.
- Desired Toppings- Chili is all about the toppings. We like to use dairy-free plain yogurt, shredded vegan cheese, cilantro, lime juice and avocado.
How to Make Quinoa Chili
- First we start by cooking our quinoa.
- Next sauté the onion, garlic in peppers over medium heat and add the spices.
- Pour in the tomato sauce, diced tomatoes and broth.
- Stir in the cooked quinoa, beans and corn. Cook until heated through.
- Serve with desired toppings and enjoy!
I know everyone likes a different level of heat and while I like mine to be a little spicy, I don’t like my mouth to burn while I eat. A little tingle is nice, as long as I can pacify it with a soft piece of corn bread.
Feel free to adjust the spices to your liking and please don’t be intimated by the long ingredient list! Most of them are just spices that you likely already have in your pantry.
Best-Ever Quinoa Chili
Ingredients
- 3/4 cup uncooked quinoa, rinsed*
- 2 tablespoons high heat oil, I like avocado oil
- 1 red onion, finely chopped
- 2 jalapeños, cored and finely chopped
- 2 bell peppers, cored and finely chopped
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder, (adds a bit of spice but is optional)
- 28 ounces diced tomatoes
- 8 ounces tomato sauce, not spaghetti sauce
- 2 cups vegetable broth
- 2 tablespoons apple cider vinegar
- 2 15-ounce cans beans, I used black and pinto beans
- 1½ cups corn kernels, fresh or frozen and defrosted
- desired toppings, avocado, cilantro, lime juice, sour cream, shredded cheese, etc
Instructions
- In a medium saucepan, add the quinoa with 1 and 1/2 cups of water. Bring to a low boil and cook for 10 minutes. Remove from heat, cover with a lid and allow to steam for 10 more minutes. Fluff with a fork and set aside.
- While the quinoa is cooking, warm the oil in a large pot or dutch oven over medium heat. Add the onion, peppers, and garlic then cook for 3 minutes. Add the spices and continue to cook for 2 more minutes.
- To the pot, pour in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil and cook for about 5 minutes. Add the beans, corn, cooked quinoa and apple cider vinegar and cook until heated through, about 5 minutes. Add salt to taste, serve with desired toppings and enjoy!
Notes
Nutrition
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You are just putting out all these recipes that I feel like I need to try. This looks SO tasty and so dang perfect for the chilly weather we’re experiencing where I live right now.
I am a chili queen! I love meat and meatless versions, but I’m definitely not a purist like a Texans, because I love beans in my chili just as much as meat! This looks really good!
I have actually never made chili with quinoa before but I just picked up a package and would definitely try it out! I also like to use fire roasted tomatoes because I feel that it gives the chili a little extra kick!
The idea of a chili with no beans is so unappealing — it’s basically like youre just eating a weird spicing meat sauce without it. I like my chili full of beans and veggies, like literally every veggie I can find in my fridge. This quinoa version sounds great, too!
I make veggie chili like once a week in the fall and winter, but I’ve never added quinoa before! Great idea!
I much prefer a vegan chili and I love the sound of this one! Chili is such a comfort food for me and I definitely love it during the cooler months.
I plan to make this with your pumpkin loaves (well muffins since I don’t have a mini loaf pan). Thanks for making my Sunday meal prep easier for me :)
Funny you say that, I just made muffins from the pumpkin loaves over the weekend! But I swirled the cream cheese into the center instead of the top. It worked out nicely.
Thanks for thinking of me for your meal prep. I hope you like them. :)
This chili looks awesome! But, that is my reaction to anything that contains black beans and corn ;-) I usually add ground chicken or turkey to my chilis, but I have nothing against a veggie version. I’m still trying to do a meatless dinner every week, so this looks like a perfect option and will likely be going on next week’s plan! Do you think this would work in the slow cooker?
Yeah, I think you could just throw everything except the quinoa and corn in and just cook the quinoa separately before hand. Then when you get home, just add them in and allow it to heat for a little bit. It should work out just fine. Let me know if try it!
Quinoa is really easy to make in the Rice Cooker if you are doing it separately. Add some broth to the rice cooker, if you like, for a kick up on the flavor. I love the idea of quinoa in your chili, it is a real nutrition powerhouse, and coupled with the beans this dish will pack in the protein. I made mine in the electric pressure cooker and wow is it good and fast!
Thanks for the helpful tip, Suzanne!
Chili is one of my favourite comfort foods. My dad used to make us chili and my sister and I would sit there and try to figure out what he added to it (it was always different). Sometimes we’d get chunks of bacon, other times chicken or even meatballs. Whatever he added – it was always delicious! He surprised me last time I was home by making a meatless chili for me.. and it was just as good as the meaty ones!
What a sweet memory to tie to chili! :)
I don’t think I’d survive in Texas! But this chili with quinoa looks right up my alley!
that chili looks delicious!! i love the addition of quinoa! im actually a big fan of meat in my chili, but no beans just seems wrong. i love it stuffed with stuff- meat, veggies, beans, spices, etc :)
I do like a good, beefy chili, but I firmly believe that all chili needs beans. Especially red beans. Mmm. I’m totally pinning this and making it when it gets all chilly outside (<< See what I did there?).
Haha, yes I see. You’re witty, you. ;)
I love chili! I usually make turkey chili but this quinoa chili sounds really good. I’m going to try to have my boyfriend and I eat more vegetarian meals this winter and this sounds like it would be a great fit. Sometimes I feel like vegetarian options seem less filling to guys, but chili is always filling.
I can’t imagine a chili without beans…they’re my favorite part!! I love this healthy, veggie packed version of chili. It looks delicious!
This looks amazing, Sarah, especially on a day like today where it’s all cold and gloomy outside. I usually just go with beans in my chili, but quinoa sounds like it would be a great addition. Oh, and corn is definitely a must… who doesn’t love corn!?
What a wonderful idea to incorporate quinoa into this chilli!!! Love all the beans, corn, tomatoes and quinoa in this! Yum!
Chili without beans?! The thought had never even occurred to me! Like you, I prefer my chili chock full of beans and veggies. A quinoa chili is on my to-make list, and your version looks fabulous!
This is definitely my kind of chili. I never ate chili growing up because my mom made it with ground beef and I hated ground beef. And now as an adult, I just don’t eat red meat. Sooo quinoa, beans and veggies in chili? YES!
I’m not a huge fan of meat in general so I like to pass it up in my chili! I love this vegetarian version with quinoa as a protein. And I loooovvveeee beans in my chili. That’s what makes it so healthy, right?
Yes, it makes it healthy and delicious. Crazy Texans. ;)
haha You are so right! Every time I’ve made a veggie chili for football get-togethers with friends they complain about the beans. Maybe I can persaude them with this recipe! It looks awesome
I can go either way. It more depends on the flavor/spiciness for me. But, the no bean thing boggles my mind!! I really like the idea of using quinoa though!
Looks great! I love the idea of quinoa in chili. Really nice vegetarian option for those meatless days … or for you, everyday ;)
This looks really good, I love trying new chili recipes! In our house, it’s basically a requirement that you be sweating by the end of the meal from the spice, haha. Jalapenos always find their way into my chili!
This looks so warm and homey to me. I want to curl up with a bowl by the fireplace and hibernate whilst watching a good tv show or reading a good book. I LOVE quinoa, seriously I can’t get enough. I never thought about adding it to chili. Love your photos too girl! They’re gorgeous!
This looks so yummy! Apart from the fact I can’t eat Quinoa or Beans I still want to dive in.
I’ve never had cornbread before but it sounds good. I don’t know if I’ve ever made traditional chilli, but I’ve made bolognaise many times which I know is a bit different but I usually take all day to make it and let it cook slowly like chilli.
This looks absolutely positively delish! GREAT pics, too! There’s nothing like a big bowl of comforting chili this time of year. Plus a big hunk of cornbread…..mmmm!
I’ve been collecting quinoa recipes and I can’t wait to try this one! It looks delicious and flavorful! Found your blog via FoodGawker and I’m lovin it!
Thanks Lindsey! I’m glad you found me! :)
well this was a huge hit with my guy and his buddies. I did make a few changes however. I added a package of soy chorizo,which he’s crazy about, after I sautéed the onions and garlic. I also refuse to use canned tomatoes so I used fresh organic. I topped it off with the black bean quinoa fritters which were perfect. I am making a bigger batch today. I figured that with the leftovers I will add curry and cauliflower and a bag of frozen okra. Kind of Indian it up a bit. Thanks for the recipes.
This looks amazing! I’ve never put quinoa in chili before, but I don’t know why! Excellent idea. We love quinoa and will have to add it to the next chili we make!
Meatless chili? With just a tingle of spice? Sounds exactly how I like it! And vegan to boot :) I am doing this REAL soon!
I LOVE the look of this chili! Although I do eat meat, I really enjoy vegetarian meals mixed in often. I will definitely be trying this one out! By the way, are your recipes able to be saved to ziplist?
Thanks Ashley! I usually put pictures in my directions which doesn’t work well with ZipList, or I haven’t figured out how to make it work well, so I don’t use it. However, I have the plugin installed so I went ahead and added it to the post if you want to save it now. Hope that helps! :)
I’m with you – I do not like chili because of the chunks of meat all up in there. This looks SO much better than chili though, mainly because it’s vegan and has quinoa. I love that stuff and I am always needing ways to use it. I’m so far from creative that it’s ridiculous. I’m not a huge fan of cornbread because lately corn isn’t doing it for me lately, sadly. :(
I’m just gearing up for chili season, and we’re looking forward to both a chili cook-off in our neighborhood and also one at my husband’s work. Yup – I’ve got chili on the brain! And now I’m so excited to add this to the list of ones I’m dying to try! Looks so fantastic! Ooooh! And I love your tip about cornbread – gotta try that, too!
This looks so fantastic! I love quinoa in my chili!
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Is that one cup dry quinoa??
Yep! I put it in a bowl and cover it with water and a little bit of lemon juice or apple cider vinegar then let it sit overnight or for at least 8 hours. It is supposed to help you digest it easier but you can also just rinse it and cook it right away- it will take longer than I instructed though.
I hope you like it if you give it a try! :)
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The dish “Chili” traditionally has no beans in it and the beef is not ground but good beef cubed. “Chili Con Carne” which most people confuse with chili does have beans and ground meat (or not). Easy to confuse the two. I like my chili con carne “hot” and lots of grated cheese on top. Never had it without meat but will try this.
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Hi Leslie! Unfortunately I don’t have the time to calculate nutritional stats right now but I hope to start doing it soon. For now, you can enter the ingredients into My Fitness Pal and that will give you all the information you need. Thanks!
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This was excellent!!!! I thought it might be too spicy but the seasoning was perfect. I omitted the chili chipolte as I forgot to pick pick some up. Also I did not soak the quinoa. I just rinsed it before cooking. Can you freeze this?
Using molasses sounds like a delicious substitute! I’m so happy you enjoyed the recipe. :)
And yes, it does freeze well. I froze it in BPA-free Tupperware and then defrosted it for several hours before transferring to glass to reheat. Hope that helps!
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Newly Vegan and I made this it is Awesome!
well this was a huge hit with my guy and his buddies. I did make a few changes however. I added a package of soy chorizo,which he’s crazy about, after I sautéed the onions and garlic. I also refuse to use canned tomatoes so I used fresh organic. I topped it off with the black bean quinoa fritters which were perfect. I am making a bigger batch today. I figured that with the leftovers I will add curry and cauliflower and a bag of frozen okra. Kind of Indian it up a bit. Thanks for the recipes.
Wow, that sounds delicious! I love the idea to make an Indian version. :)
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I love quinoa! Just curious why you soak it overnight? How much water do you use? Can’t wait to try this! Thanks!
Hi Kerri! I don’t always soak it but I try to when I remember because it’s been said to help reduce phytates which I explain more in detail in this post: https://www.makingthymeforhealth.com/2014/02/23/how-to-sprout-and-cook-quinoa/.
I usually place in it a large bowl, cover it with a few inches of water, stir in a tablespoon of apple cider vinegar and then let it sit overnight. I hope that helps! :)
The first line of this article made me laugh out loud. My husband is from Texas and entered a chili cook off at my church in Georgia. When I asked “Where are the beans?”, He replied, “you aren’t supposed to put beans in chili.” Texans….
Thank you for this recipe!
I know, those Texans are a funny bunch! ;)
Thank you for the comment, Katie!
I’m not at all vegan, and never will be, but did print this for a coworker who says she can’t stand meat. I love veggies, just don’t intend for them to be what feeds me entirely.
Thanks Joyce! I hope your friend enjoys the recipe! :)
This recipe looks great… One QUICK question, I’m going on a camping trip and my boyfriends sister is soy free (thus the looking up of this recipe…it looks easy enough for a home cooking, but is there anyway to make it any simpler for an outdoor evening in the woods? Also we are using a dutch oven would that be a problem do you think?
Sincerely the clueless girlfriend
Hi Teri! You could put all of the spices in a small baggy and precut the vegetables then store them in a container in a cooler. Most of the other ingredients are canned goods which you can pack with you. You can bring dry quinoa in a baggy and then a little extra broth.
Otherwise you might try making it in advance and reheating it. Good luck and have fun! :)
I know this post is old but I’ve lived in Texas my whole life and we definitely put beans in our chili!
Hi Kristen! I guess I should clarify that not everyone in Texas leaves out the beans. I was just told that traditional Texan chili is made without them.
How should I adapt the recipe if I’m using dry beans instead of canned?
Hi Elizabeth! This link should help: http://www.seriouseats.com/2014/04/is-there-a-ratio-for-converting-between-dried.html
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I’m going to try this tomorrow. Weather turning colder here in the uk so just what I need.
I’m making a batch but I live alone so can I freeze some?
Thanks for sharing, Andy
Hi Andy! Yes, it will freeze fine. Enjoy!
Was this recipe modified by chance? I seem to remember a recipe with maple syrup and not pre cooking the quinoa?
Yes! I just updated it recently. I’ve found that cooking the quinoa separately is better for digestion and I used apple cider vinegar for a tangy sweetener that’s lower in sugar. :)
You can still cook the quinoa with everything else if you prefer. Just add 2 more cups of broth.
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Hi Emmy! I don’t but you can figure them out by copying and pasting the URL of the recipe into MyFitnessPal.com
Then you can adjust the ingredients according that what brands you use for the most accurate information. :)
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Sorry to hear that, Bob. Are you sure you used uncooked quinoa? If you cook it prior to using it in the recipe then it won’t absorb and of the liquid. Also, did you drain the beans? These are just a few things that could have been overlooked which would have yielded too much liquid.
Thanks for sharing ! Does it keep long?
This was the best Chili i have ever eaten. I have recently xut meat out of my diet and have been looking for a recipe i really like. My whole family loves your best ever vegan chili. Thanks
That makes me so happy to hear! Thank you! :)
Hi there, quick question…. do you mean tomato sauce as in ketchup? Or tomato sauce as in passata? Thanks, Rosie
Not ketchup or pasta sauce! Just plain tomato sauce: https://amzn.to/37YjTzL
I made this for lunch today, it was so good, and lots of flavor. Will be making this again and again
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Made this several times in the last few weeks. It’s so good and the flavor is amazing. I added red lentils to mine.
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This recipe is really good! I add a couple dashes of liquid smoke and some cocoa powder, and a few extra veggies I have laying around like celery and bell pepper. It’s a very forgiving recipe and it’s consistently very delicious!
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