Quinoa Chili Recipe

Name: Quinoa Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup (150 g) chopped poblano pepper; 1 cup (150 g) chopped red bell pepper; 1 1/2 tablespoons chopped chipotle pepper; 1 cup (150 g) chopped onion; 1 (15-ounce [425-g]) can dark red kidney beans, rinsed and drained; 1/2 cup (120 g) tomato paste; 1/4 cup (8 g) chopped fresh parsley or cilantro; 2-3 cloves garlic, chopped; 1 teaspoon sea salt; 3/4 teaspoon freshly ground black pepper; Dash ground cayenne pepper; 1 bay leaf; 8 cups (1.90 L) Basic Vegetable Stock; 1 1/2 cups (356 mL) tomato juice; 5 cups (925 g) cooked quinoa, for serving; Sliced avocado, vegan sour cream, and chopped green onion, for topping (optional)

Servings: persons

2 tablespoons vegetable oil
1 cup (150 g) chopped poblano pepper
1 cup (150 g) chopped red bell pepper
1 1/2 tablespoons chopped chipotle pepper
1 cup (150 g) chopped onion
1 (15-ounce [425-g]) can dark red kidney beans, rinsed and drained
1/2 cup (120 g) tomato paste
1/4 cup (8 g) chopped fresh parsley or cilantro
2-3 cloves garlic, chopped
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
Dash ground cayenne pepper
1 bay leaf
8 cups (1.90 L) Basic Vegetable Stock
1 1/2 cups (356 mL) tomato juice
5 cups (925 g) cooked quinoa, for serving
Sliced avocado, vegan sour cream, and chopped green onion, for topping (optional)

1
In a large stockpot over medium heat, warm the oil.
2
Add the peppers and onion and cook for 7 to 9 minutes, until the onion softens and becomes translucent.
3
Add the beans, tomato paste, parsley, garlic, salt, black pepper, cayenne pepper, and bay leaf to the stockpot.
4
Stir well.
5
Slowly add the Basic Vegetable Stock and tomato juice to the stockpot.
6
Reduce the heat to low and simmer, stirring occasionally, for 30 to 40 minutes, until the chili has thickened.
7
Remove from the heat and allow to cool for 10 minutes.
8
Remove and discard the bay leaf.
9
Line a serving dish with the quinoa and pour the chili over it.
10
Top with the avocado, vegan sour cream, and green onion.
11
Serve immediately.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 cup (150 g) chopped poblano pepper, 1 cup (150 g) chopped red bell pepper, 1 1/2 tablespoons chopped chipotle pepper, and more.

Yes, Quinoa Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions