Does anyone else love chili? (Or vegetable quinoa chili?) Does it not seem like the perfect dinner that can be enjoyed year round? I know that I might be a little bit biased when it comes to this rich, hearty meal but that is only because I have very pleasant associations with chili, all dating back to my childhood.
Growing up, both of my parents worked full time. This meant that anything that was cooked in the house had to be fast and rib-sticking. The chili that I remember was a conglomeration of ten different cans dumped together in a pot with a pound of cooked hamburger. Fast and crowd pleasing.
While this chili is a far cry from what that chili was, it evokes the same pleasant feelings within me when I make it. I remember sitting around our cluttered kitchen counter and talking about our days. I remember indulging in what my family has always called a “dump dinner.” Classic.
It would be a lie if I told you that this chili comes together just as quickly as that one did. Where the old school chili was dump and serve, this healthy, vegan version requires cutting up some veggies. Taking the time to add as much nutrition into your meals is worth it. Trust me!
The acidity of the tomatoes compliments the natural flavors in the veggies which are kept crisp with only a light simmer. The warmth of the flavors will manage to keep you toasty on even the nippiest of days.
With that said, I don’t want to mislead you. I live in California where the weather is currently over 65 degrees F. If anything, this chili makes it so I don’t have to run the heater at all. For you living in colder climates, I hope it has far more of an impact.
Furthermore, if you do only one positive thing for yourself this week, have it be eating this chili. Do yourself a favor and invite in all of these flavors and the nutrition necessary for you to get through another week.Print
Vegetable Quinoa Chili
This hearty, vegan chili is loaded with crisp vegetables, quinoa, and beans making it the perfect winter meal that packs a protein punch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Cuisine: Vegan, Gluten-free
1 cup uncooked quinoa
1 medium onion, chopped
4 cloves garlic, minced
1 jalapeño pepper, minced (retain or discard seeds depending on spice preference)
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 medium zucchini, chopped
2 14.5 oz. cans kidney beans, rinsed and drained
1 14.5 oz. can black beans, rinsed and drained
2 14.5 oz. cans diced tomatoes
1 14.5 oz. can tomato sauce
1 cup water
2–3 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
1/2 tsp. paprika
1/4 tsp. cinnamon
1 cup corn, fresh or frozen
1. Rinse off quinoa and cook according to package directions. Set aside.
2. In a large pot, heat 2-3 Tbsp. of water or vegetable broth over medium-high heat. Add onion and sauté for 4-5 minutes with a pinch of salt and pepper. Add garlic and cook for another minute.
3. Add bell peppers, jalapeño, zucchini, beans, and spices to the pot and sauté for an additional 5 minutes adding water or broth as necessary. Stir in diced tomatoes, tomato sauce, and water. Reduce heat to low and simmer uncovered for 20 minutes or until vegetables have reached desired tenderness.
4. Stir in cooked quinoa and corn and continue to cook until heated through. Remove from heat.
5. Serve warm with avocado, guacamole, cilantro, sour cream, nutritional yeast, etc.
*This Vegetable Quinoa Chili can keep in a tightly-sealed container in the refrigerator for 5-7 days or it can be frozen for up to a month.
- Serving Size: 1 large bowl
- Calories: 550
- Sugar: 13.3g
- Sodium: 416mg
- Fat: 5.5g
- Saturated Fat: 0.7g
- Carbohydrates: 102g
- Fiber: 26g
- Protein: 29g
- Cholesterol: 0mg
Keywords: Vegetable Quinoa Chili, Vegan, Gluten-free