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Closeup of Quinoa and Vegetable Chili with Ladle

Hearty Quinoa Vegan Chili

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A hearty pot of vegan 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 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 6
Author 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


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