Quinoa Vegetarian Chili Recipe

Name: Quinoa Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 yellow onions, diced; 2 stalks celery, sliced; 2 carrots, diced; 1 red bell pepper, seeded and diced (or a mixture of red, yellow & green peppers); 4 garlic cloves, minced; 2 tablespoons chili powder; 1 teaspoon cumin; 1 (28 ounce) can diced tomatoes, with juice; 2 cups vegetable stock; 2 tablespoons white vinegar; 1 teaspoon sugar (optional); sea salt, to taste; fresh ground pepper, to taste; 1 cup quinoa, rinsed well; 1 (14 ounce) can pinto beans, rinsed & drained (or whatever type you have on hand); 1 cup corn

Servings: persons

1 tablespoon olive oil
2 yellow onions, diced
2 stalks celery, sliced
2 carrots, diced
1 red bell pepper, seeded and diced (or a mixture of red, yellow & green peppers)
4 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon cumin
1 (28 ounce) can diced tomatoes, with juice
2 cups vegetable stock
2 tablespoons white vinegar
1 teaspoon sugar (optional)
sea salt, to taste
fresh ground pepper, to taste
1 cup quinoa, rinsed well
1 (14 ounce) can pinto beans, rinsed & drained (or whatever type you have on hand)
1 cup corn

1
In a large, deep saucepan, heat oil over medium heat;.
2
Add onion, celery, carrots, pepper & garlic. Cook, stirring until vegetables are softened, about 7 minutes;.
3
Add chili powder and cumin and stir for 1 minute;.
4
Add tomatoes with juices and stock. Bring to a boil and add sugar and vinegar; season with salt and pepper;.
5
Add quinoa, beans and corn. Cook, stirring until mixture returns to a boil;.
6
Reduce heat to low;.
7
Cover and simmer until quinoa is tender - about 25 minutes.
8
Note: when re-heating, you may wish to add extra stock or water.

344

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 1 tablespoon olive oil, 2 yellow onions, diced, 2 stalks celery, sliced, 2 carrots, diced, and more.

Yes, Quinoa Vegetarian 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 Vegetarian Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions