Vegetarian Quinoa Chili Recipe - Peas and Crayons Blog (2024)

This is the chili that changed our minds about meatlesschili! We absolutely LOVEthis healthy vegetarian quinoa chili!

I should preface this by confessing that my husband almost alwaysmakes the chili in this house. ALWAYS. It’s one of his specialties and a dish that he makes so well and so often that he could basically whip up a pot with his hands tied behind his back while jumping on one foot. I know, that’s a lofty claim right there. I’ve seen him do it!

So while he’s hands-down the official chili connoisseur of the family, I made a pot behind his back. Then of course I made him eat it.

Captain Paul!!! Veggies!!!!

I half expected him to snub his nose at the idea of it. Not only did I take over one of his default dishes (the man has a few fantastic dishes up his sleeve, love that!)but I made it vegetarian. Vegan, even.

The nerve right?! Luckily after his initial snarking he was a good enough sport to give a bowl a try. And another bowl. And another…

I think we atethis quinoa chili three days in a row before I squirreled away a bowl in the freezer for later. (It freezes marvelously by the way!)

It’s absolutely one of those recipes that’s great the first day but somehow even more amazing the next!

This rockin’ vegetarian chili honestly makes one of my favorite leftovers to date; and I cannot get over how healthy it is! It’s the kind of chili even meat lovers will adore.

If you’re super on the fence you can even brown a little meat up on the side to mix into the chili, but ohmygoooosh save a bowl sans meat and try it without. In fact, try the meatless bowl the next day and you’ll be wishing you had another bowl!

Another bold claim; I’m full of them today!

Ingredients Needed

On the vegetable front you’ll want to grab a large yellow onion, green bell pepper, red bell pepper, fresh or frozen corn, crushed canned tomatoes, and garlic.

I like to sauté my veggies first (especially the onion) in either avocado oil or olive oil – whichever you prefer!

For added texture and flavor, I love using a combination of chili beans (pinto beans or kidney beans in a flavorful chili sauce) and black beans. You’ll also want to grab some dry quinoa (or use up leftover cooked quinoa — this recipe is great for that!) and some chili powder, cumin, oregano, smoked paprika, salt, and pepper.

Vegetarian Quinoa Chili

This vegetarian chili recipe is just SO GOOD! To channel the smoky flavor of traditional chili, I added a hearty 1/2 teaspoon of smoked paprika. For such a small spoonful that stuff packs a major flavor punch! I also loaded it up so many veggies that you can officially call chili a health food.

It’s packed with antioxidants and fiber ,and deliciously low on calories. Even if you pile on the toppings from bowl to ceiling (again with the loftiness!) you’ll still be eating a tasty bowl full of healthy goodness.

For a vegan chili, simply choose the vegan topping options from the list and you can even add a dollop of vegan sour cream on top. Yum!

Have I convinced you yet? Let’s snag the recipe and get our vegetarian quinoa chili on!

Can I make this quinoa chili in the slow cooker?

You can make this delicious healthyvegetarian quinoa chili in the SLOW COOKER too! It’s easy!

You can make the quinoa on the side and stir it in before serving or simply add extra liquid (broth and tomato sauce) to the pot for the quinoa to absorb while it cooks.

For the crock-pot version I usually add a cup and a half of veggie broth or a combination of broth and crushed tomatoes and then you can always add a little extra at the end to taste. Keep it extra-thick and chunky or more saucy like a stew – either way it’s delicious!

I also have an Instant Pot Version of this vegetarian quinoa chili if you need it!

Tasty Vegetarian Chili Topping Options + Ideas

• sliced jalapeño peppers (fresh orpickled)
• sour cream (regular or vegan) or plain Greek yogurt
• sliced or cubed avocado
• fresh salsa orpico de gallo
• grated cheese (skip for vegan)
• fritos corn chips
• sliced olives
• thinly sliced radish
• fresh cilantro
• chopped scallions
• tortilla chips or strips
• cornbread

I could easily eat my chili straight up without a topping in sight, but adding some of these goodies from the list above is always a great way to play around with flavors and textures and simply jazz things up!

Lately my go-to is fresh pico de gallo with a sprinkling of either tortilla chips or corn chips for a crunch. I also adooooore a huge hunk of either plain classic cornbread or jalapeño cheddar cornbread on the side. DELISH!

Have Leftover Quinoa Chili?

That’s cause for celebration! I have it on good authority that this chili is even better the next day. And the day after!

I had originally planned on freezing half the pot for later but wound up being too enamored to part with this chili. I only managed to stash a small bowl in the freezer and got feisty with the rest.

Have you ever tried chili stuffed baked potatoes? The combination is legendary! Top it with all your favorite chili fixings and get ready to lick your plate! Try it with russet potatoes or sweet potatoes for a tasty lunch that’ll have you ridiculously excited to scarf your leftovers.

The chili also makes an amazing filling for stuffed spaghetti squash and zucchini boats!

Don’t forget the homemade cornbread!

If you get a chance to try this healthy vegetarian quinoa chili recipe, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!