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Closeup of Quinoa and Vegetable Chili with Ladle

Quinoa and Vegetable Chili

A hearty pot of vegetarian chili made with quinoa and vegetables.

Course Main Course
Cuisine vegetarian
Dish Type stew
Cooking Style Easy, vegan, Vegetarian
Diet and Health gluten-free, Healthy, low fat
Seasonal autumn, winter
Ingredient kidney beans, quinoa
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Created by Vanessa Vanya


  • 2 cups cooked quinoa
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion diced (1 3/4 cup)
  • 4 cloves garlic minced
  • 2 cans diced tomatoes
  • 1 cup chopped fresh spinach
  • 1 can tomato sauce
  • 2 cups vegetable broth
  • 4 ribbed and chopped poblano peppers
  • 1 chopped red jalepeno substitute habanero if you can handle it!
  • 2 1/2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp cocoa powder
  • 1 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper or more if you're wild
  • salt and freshly ground black pepper to taste
  • 2 15-oz can kidney beans drained and rinsed
  • 1 15-oz can black beans drained and rinsed
  • 1 1/2 cups fresh or frozen corn
  • 1/2 cup cilantro chopped
  • Juice of 1 lime


  1. Heat olive oil in a large enameled cast iron pot over medium-high heat.
  2. Once oil is hot add onion and chopped peppers and saute until tender, about 4 minutes.
  3. Add in garlic and saute for 30 seconds.
  4. Add in diced tomatoes, tomato sauce, cooked quinoa, and broth.
  5. Add chili powder, cumin, cocoa, paprika, coriander, cayenne pepper and season with salt and pepper to taste.
  6. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
  7. Add in all beans, corn, spinach, cilantro and lime and cook until heated through.
  8. Serve with cornbread and avocado.