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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.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 276kcal


  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 4 cloves Garlic crushed
  • ½ tablespoon Dried Oregano
  • ½ tablespoon Garlic Powder
  • ½ tablespoon Smoked Paprika
  • ½ tablespoon Cumin
  • ½ tablespoon Cocoa Powder
  • ½ teaspoon 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


  • 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 information is an estimate and will vary depending on the ingredients used.


Calories: 276kcal | Carbohydrates: 47g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 443mg | Potassium: 1014mg | Fiber: 15g | Sugar: 7g | Vitamin A: 745IU | Vitamin C: 22mg | Calcium: 129mg | Iron: 7mg