Delightful Vegetarian Chili

We love this easy vegetarian chili packed with vegetables, beans and quinoa. Thanks to the perfect blend of spices, this chili will satisfy just about anyone. It’s perfect for making ahead, too! Freeze this veggie chili for up to 3 months. Jump to the Vegetarian Chili Recipe

Homemade Vegetarian Quinoa Chili

How to Make Vegetarian Chili

Whenever I’m in the mood for this meatless chili, I make a double batch. It’s the perfect dish to freeze for another day. Having a batch of this vibrant quinoa and bean chili stored in the freezer has saved us more than once.

Homemade Vegetarian Quinoa Chili

Making the chili is easy! Here are the basic steps (the full recipe is found below):

Step 1, Cook veggies like onion, bell pepper and sweet potato in some oil until soft and sweet.

Step 2, Add a generous amount of spices including chili powder (I love using our homemade version), cumin and chipotle powder for heat. If you don’t have chipotle powder, cayenne will also work.

Cooking vegetables for bean and quinoa chili

Step 3, Pour in canned diced tomatoes, cooked or canned beans, veggie broth and dried quinoa.

Adding quinoa to vegetarian chili

Step 4, Simmer for 20 to 25 minutes and then serve with a bit of lime juice, cilantro and any other chili toppings you love.

This has the perfect combination of sweet and tender veggies, hearty beans and quinoa all cooked in a generously spiced base. It’s quick to make and keeps for months in the freezer.

As for serving, I love a big bowl with a bit more fresh lime juice. I also love this chili with a slice of homemade cornbread on the side.

A few slices of avocado or a spoonful of guacamole wouldn’t hurt and shredded or crumbled cheese is never a bad idea. Enjoy!

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Delightful Vegetarian Chili

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We love this simple vegetarian chili packed with vegetables, beans and quinoa. Thanks to the perfect blend of spices, this chili will satisfy just about anyone. It’s perfect for making ahead, too! Freeze this veggie chili for up to 3 months.

Makes 6 servings

Watch Us Make the Recipe

You Will Need

For the Chili

2 tablespoons neutral oil like grape seed oil or vegetable oil

1 medium onion, chopped (2 cups)

3 medium carrots, chopped (1 cup)

1 large red bell pepper, chopped (1 cup)

1 medium-large sweet potato, chopped (1 cup)

4 cloves garlic minced (1 rounded tablespoon)

2 tablespoons chili powder, see our homemade chili powder

1 teaspoon ground cumin

1/2 teaspoon chipotle powder or smoked paprika

1/2 teaspoon fine sea salt or more to taste

1 can (14.5 ounce) canned diced tomatoes, we prefer fire roasted

1 can (15 ounce) black beans, drained and rinsed (1 1/2 cups cooked beans)

2 1/2 cups vegetable broth, see our veggie broth recipe

1/2 cup (95 grams) uncooked quinoa

1/2 cup packed cilantro leaves, chopped

Juice of half a lime or more to taste

For Serving

Serving suggestions: sliced or mashed avocado, guacamole, pico de gallo, extra cilantro, extra lime, crema or sour cream, shredded cheese or nutritional yeast

Directions

    Heat the oil in a large, deep pot over medium heat. Add the onions, and cook, stirring occasionally, until they are tender and some of the edges are brown, about 7 minutes. Add the carrots, bell pepper and sweet potato then cook another 5 minutes or until the vegetables are beginning to sweat.

    Stir in garlic, chili powder, cumin, chipotle powder, and the 1/2 teaspoon of salt. Cook, stirring occasionally until the garlic and spices begin to smell fragrant, about 2 minutes.

    Pour in the tomatoes with their juices, and then use a spoon to scrape the bottom of the pot to remove any stuck browned bits or veggies.

    Stir in the beans, vegetable broth and quinoa. Bring the chili to a low simmer and cook, partially covered with a lid, until the quinoa is full cooked, 20 to 25 minutes.

    Taste and season the chili with additional salt if needed, and then stir in the cilantro and lime juice. Serve with desired toppings.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/6 of the recipe / Calories 218 / Total Fat 6.7g / Saturated Fat 0.9g / Cholesterol 0mg / Sodium 672.1mg / Carbohydrate 35.1g / Dietary Fiber 5.2g / Total Sugars 6.5g / Protein 7.1g
AUTHOR: Adam and Joanne Gallagher

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8 comments… Leave a Comment
  • Shery Sullivan October 19, 2021, 10:24 pm

    I think I’ll try this recipe for walking tacos for Halloween. My daughter is vegan and I’m sure she’ll like this. Excited to try it.

    Reply
  • Kelly August 18, 2021, 3:23 pm

    Hello from Israel, this was delicious! I added a dollop of sour cream and some shredded cheddar cheese to serve, with sweet potato biscuits on the side. Another winning dish!

    Reply
  • Kim February 21, 2021, 11:48 am

    Hey! Can I replace the vegetable broth with water? Thanks!

    Reply
    • Adam February 25, 2021, 1:21 pm

      Hi Kim, you can substitute veggie broth with water but we do recommend using a broth for the extra depth of flavor.

      Reply
      • Kim February 26, 2021, 2:42 pm

        This is so delicious!!! I substituted the veggie broth with water and it’s perfect! Do you think next time I can add some cubes of firm tofu to the dish?

        Reply
        • Adam February 27, 2021, 6:38 pm

          Hi Kim. so glad you enjoyed it. Yes, you adding tofu to this dish is a great idea.

          Reply
  • Sandra January 26, 2021, 9:35 pm

    This is the best chili EVER!!

    Reply
  • Robin January 21, 2021, 7:41 pm

    The family loved the chili. It had such a great flavor and taste. I did have to cook it longer than the recipe for the carrots and sweet potatoes to soften. It was worth the wait. Will be sharing with friends.

    Reply

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