Hearty Quinoa Chilli with Beans

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This vegan quinoa chilli recipe is such a hearty and warming Mexican inspired dinner! Vegetarian chilli makes for a delicious weeknight recipe and it’s so easy too.

Super filling, super tasty and super easy!

White pot of quinoa chilli on a hessian mat

Ok guys, it’s winter, it’s cold, rainy and miserable outside and we’re all desperately in need of a big bowl of spicy comfort food and I have got you covered with this quinoa chilli!

We made this just after I went back to work after Christmas and I was in desperate need of a quick dinner. Luckily this chilli is really quick to make while still being completely packed with flavour.

I served it topped with all my favourite chilli toppings including some grated cheddar, creme fraiche, avocado and coriander leaves and it was just so delicious.

White casserole dish of vegan chilli with a wooden spoon

White bowl of quinoa chilli with cheese and coriander

Why we love this quinoa chilli…

It’s such a quick and easy recipe which makes it perfect for a weeknight in the dead of winter when you need something extra easy and delicious.

This recipes is extra healthy thanks to being packed with quinoa and beans plus nourishing and warming spices.

You can add any extra vegetables you like to this recipe to make it even healthier, some spinach stirred though before serving would be delicious!

Overhead shot of veggie chilli with quinoa on a marble background

Close up of quinoa chilli

Vegan Chilli with Quinoa Ingredients

Spices: I use a mixture of garlic, dried oregano, garlic powder, smoked paprika, cumin, cocoa powder and cinnamon to get the most flavour possible into this chilli.

Chopped Tomatoes and Vegetable Stock: Make up the liquids in this recipe.

Beans: I used a mixture of kidney beans and black beans but you can use whatever you like.

Dried Quinoa: Stirred through and cooked in the sauce.

Pot of quinoa chilli with a wooden spoon on a mat

Close up of vegan chilli with toppings

Veggie Chilli with Quinoa Instructions

Cook the onion and spices: Heat the olive oil and add the onion and fry gently until softened then add the garlic and all the spices and cook until fragrant.

Finish the chilli: Pour in the tomatoes and simmer for 10 minutes then add the rest of the ingredients and simmer for another 25 minutes until cooked through.

Equipment you need to make this recipe…

Overhead shot of quinoa chilli topped with cheese and creme friache

Want more? Try these other vegan recipes!

Overhead shot of veggie chilli with quinoa on a marble background

Hearty Quinoa Chilli with Beans

This vegan quinoa chilli recipe is such a hearty and warming Mexican inspired dinner! Vegetarian chilli makes for a delicious weeknight recipe and it's so easy too.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 276kcal
Author: Amy Fulwood

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion chopped
  • 4 cloves Garlic crushed
  • 1/2 tbsp Dried Oregano
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Smoked Paprika
  • 1/2 tbsp Cumin
  • 1/2 tbsp Cocoa Powder
  • 1/2 tsp Cinnamon
  • 2 400g tins Chopped Tomatoes
  • 1 400g tin Kidney Beans drained and rinsed
  • 1 400g tin Black Beans drained and rinsed
  • 150 ml Vegetable Stock
  • 100 g Dried Quinoa
  • Grated Cheddar, Fresh Coriander, Avocado and Creme Fraiche to serve

Instructions

  • Heat the oil in a large pot over a medium heat. Add the onion and fry for a couple of minutes until softened then add the garlic and all the spices and cook until fragrant.
  • Pour in the beans, tomatoes and plenty of seasoning. Bring to a simmer and cook for 10 minutes then pour in the stock and quinoa. Cook for another 25 minutes then serve with your choice of toppings.
Nutrition Facts
Hearty Quinoa Chilli with Beans
Amount Per Serving
Calories 276 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 443mg18%
Potassium 1014mg29%
Carbohydrates 47g16%
Fiber 15g60%
Sugar 7g8%
Protein 15g30%
Vitamin A 745IU15%
Vitamin C 22mg27%
Calcium 129mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Demeter
    16/01/2020 at 2:08 PM

    5 stars
    I guess I know what I’m having for dinner tonight! Looks perfectly delicious and a great way to warm up on todays cold day.

  • Reply
    Lisa | Garlic & Zest
    16/01/2020 at 2:47 PM

    5 stars
    The cocoa powder and cinnamon are such an interesting and flavorful addition to your chili recipe. Kind of reminds me of a cross between a mole and mexican hot chocolate! So healthy with the quinoa too – a great meatless Monday dish!

  • Reply
    Dannii
    16/01/2020 at 3:24 PM

    What a hearty and protein packed chilli. It looks delicous.

  • Reply
    Jenn
    16/01/2020 at 3:39 PM

    5 stars
    I love quinoa but have never thought to put it in chili before. Thanks for the recipe – I can’t wait to try it!

  • Reply
    Michelle
    16/01/2020 at 3:42 PM

    5 stars
    Love the addition of quinoa in this recipe. So warm and comforting

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