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This savory, hearty quinoa chili with black beans is packed with plant based protein! It works for vegetarian, vegan, and gluten-free eaters.

Quinoa chili

I first ate this quinoa chili—that is, the quinoa chili that inspired this recipe—when Alex and I went to lunch on a break from a class at our adoption agency. It was a much needed break; our heads were spinning with all the information we learned. Years later, we’re parents to two beautiful children: and we’ve got one delicious chili recipe that reminds us of the journey! It’s simple, flavorful, and super hearty: the perfect easy dinner recipe.

Quinoa vegan chili with black beans

What we love about this quinoa chili

Now, this quinoa chili! It’s seriously good, full of savory flavors that wrap you like a cozy sweater. It’s modeled after that quinoa chili from our lunch date, this time using our favorite fire roasted tomatoes. It’s simple and flavorful, with tons of savory veggies and of course, quinoa! Quinoa acts as the texture of where meat would be in this vegan chili, and brings in loads of plant based protein.

Every chili has a secret ingredient. The secret here? A bit of adobo sauce from a can of chipotle chili peppers in adobo sauce. It’s available at most groceries in the international foods aisle, and it brings an earthy, savory flavor that’s irreplaceable. Stirring in a bit of white wine vinegar at the end adds some brightness.

This savory, hearty chili works for lots of eaters: it fits into vegetarian, vegan, dairy-free and gluten-free diets. Drown it in hot sauce, or sprinkle it with all the toppings. To keep it vegan, use our Vegan Sour Cream or Cashew Cream instead of sour cream. For a zing, add Pickled Jalapeños!

What to serve with chili?

Now if you make this quinoa chili, what to serve with it? Here are a few options we love:

How to store quinoa chili

The beauty of making homemade quinoa chili is that it lasts for a full week in the fridge. Keep it in an airtight container and warm it up over the stove or in the microwave whenever you’re ready to enjoy the leftovers.

To make it last longer, you can freeze it! Spoon it into jars for individual-sized portions. This makes it easier to bring frozen chili to work for lunch, and it’s perfect for those nights when you’re craving a fast meal but still want something hearty and filling. To reheat the frozen chili, take the lid off the jar and microwave it until heated through (this will take 5+ minutes).

Vegan quinoa chili

More quinoa recipes

Outside of this quinoa vegan chili, we have many quinoa recipes on A Couple Cooks! Here are a few of our favorite quinoa recipes:

Dietary notes

This quinoa chili recipe is vegetarian and gluten-free.

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Best Quinoa Chili


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5 from 7 reviews

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x
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Description

This savory, hearty quinoa chili with black beans is packed with plant based protein! It works for vegetarian, vegan, and gluten-free eaters.


Ingredients

Scale
  • ¾ cup dry quinoa
  • 1 large yellow onion
  • 4 cloves garlic
  • 2 large carrots
  • 2 celery stalks
  • 1 green bell pepper
  • 15-ounce can black beans
  • 15-ounce can red kidney beans
  • 2 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce)
  • 2 28-ounce cans tomatoes (we used crushed Muir Glen-brand tomatoes)
  • 1 ½ cup frozen corn
  • 4 ounces chopped green chiles
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 tablespoon white wine vinegar
  • Kosher salt
  • Fresh ground black pepper
  • Hot sauce, for serving

Instructions

  1. Place ¾ cup quinoa in a saucepan with 1 ½ cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for 5 minutes.
  2. Meanwhile, chop the onion. Mince the garlic. Peel and chop the carrots. Chop the celery. Dice the green pepper. Drain and rinse the beans.
  3. In a large pot or Dutch oven, heat the olive oil, then saute the onion for 5 minutes. Add in garlic, carrot, celery, and green pepper, and saute about 5 minutes, stirring occasionally. Stir in the soy sauce and adobo sauce and cook 30 seconds more.
  4. Add the black beans, kidney beans, Muir Glen tomatoes, 2 cups of the cooked quinoa (reserve remainder for future use), corn, and green chiles. Add enough water to obtain a liquid consistency, about 3 cups. Season with the chili powder, garlic powder, paprika, and ground cumin and bay leaf. Simmer chili on low for 30 minutes.
  5. When ready to serve, stir in the white wine vinegar and several pinches of kosher salt. Taste, and add additional salt and pepper to taste. Serve with hot sauce and other chili fixings of your choice (lime, cilantro, and so forth).

Notes

For gluten-free diets, use gluten-free soy sauce (or omit and use additional kosher salt to taste).

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Looking for more vegan recipes?

Looking for more vegan recipes outside this vegan quinoa chili? Here are a few of our favorite vegan soups:

Last updated: December 2019

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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28 Comments

  1. Sheila Willis says:

    this recipe is excellent. The first time I made it a doubled the ingredients.I would like to know what is the actual serving size? I know it makes eight servings, but as a type one diabetic, I need to know what a serving is.






    1. Alex Overhiser says:

      I’m sorry, we don’t have a cup measure available.

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