Vegan Quinoa Chili
Vegan Quinoa Chili is plant-based, protein-packed, filled with fiber, healthy and filling. Perfect for Meatless Monday and uses mainly pantry ingredients. Recipe at
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1tablespoons olive oil
  • 1medium to large yellow oniondiced
  • 3cloves garlicminced
  • 2tablespoons chili powder
  • 1tablespoons ground cumin
  • 1 1/2teaspoons Paprika
  • 1/2teasepoon cayenne pepper
  • salt and pepper
  • 214.5 ounce cans fire roasted diced tomatoes
  • 115 ounce can tomato sauce
  • 14.5 ounce can diced green chiles
  • 115 ounce can kidney beansdrained and rinsed
  • 115 ounce can black beansdrained and rinsed
  • 2cups water
  • 1cup quinoa
  • 2tablespoons fresh lime juice
  • 3-4tablespoons chopped fresh cilantro
  1. In a large pot, heat the oil on medium heat. Add the onion and sauté until soft (3-4 minutes). Add the garlic, spices, and a pinch of salt and pepper. Sauté for about 30 seconds until fragrant.
  2. Add the diced tomatoes, tomato sauce, green chiles, beans, water, and quinoa. Stir together, scraping any bits off the bottom.
  3. Bring to a simmer and reduce heat to low. Cover and simmer until quinoa is cooked – about 15 minutes. Taste and adjust salt and pepper, if needed.
  4. Stir in lime juice and top with fresh cilantro. Serve immediately.
Recipe Notes

This vegan quinoa chili is best served immediately after cooking. As it sits, the quinoa will continue to soak up the liquid and become very thick. Have leftovers? That’s okay! It still tastes great when it’s thicker or you can add a little water or broth to loosen it up.