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About This Recipe
This Quinoa Chili is a plant-powered twist on classic chili that doesn’t sacrifice texture or flavor. The quinoa adds body, protein, and a subtle nutty bite that makes every spoonful extra satisfying. This hearty meal is budget-friendly, great for meal prep, and loaded with fiber to keep you full for hours. Whether you’re feeding your family or stocking your fridge with easy lunches, this chili delivers every time.
I love this chili because it’s naturally high in fiber thanks to the beans, quinoa, and veggies! Plus, this easy meal is totally customizable! Throw in some lean ground turkey or ground beef for even more protein, or add in extra veggies if you want! Also, it’s ready in just 45 minutes, so you’ll love this recipe on a busy day!
For more delicious chili recipes, try my Classic Beef and Bean Chili, Healthy Harvest Chili, Butternut Squash Turkey Chili, or White Chicken Chili!
Why You’ll Love This Quinoa Chili
- Healthy comfort food: This easy recipe is a great, lighter option as we head into spring, but still super comforting!
- Plant-based protein: This vegetarian chili recipe is packed with fiber and plant-based protein.
- Pantry ingredients: Made with simple, budget-friendly pantry staples!
- Perfect for meal prep: The best part? This quinoa chili recipe gets even better as it sits, so it’s perfect for leftovers or meal prep!
- Freezer-friendly: Make a double batch and freeze this delicious chili for another day!
- Quinoa: Adds plant-based protein, fiber, and heartiness. White, red quinoa, or tri-color quinoa all work.
- Water or broth: Use bone broth for extra protein.
- Olive oil: Or your favorite cooking oil, like avocado oil.
- Garlic and onion: Fresh or frozen, both work. I love to buy the frozen garlic cubes and frozen chopped onions for convenience.
- Fire-roasted diced tomatoes and tomato sauce: Use a good-quality tomato sauce. Regular diced tomatoes will still work if that’s what you have.
- Seasonings: Chili powder, cumin, paprika, salt, and black pepper. Add cayenne if you like heat!
- Beans: Kidney beans and black beans give texture, fiber, and protein. Pinto beans work too.
- Frozen corn: You can omit or swap for fresh corn.
- Optional for serving: Shredded cheese, diced avocado, sour cream or Greek yogurt, fresh cilantro, lime juice.
- Tomato paste (optional): Add 1 Tbsp of tomato paste after cooking the onion and garlic and sauté for 30–60 seconds to enhance flavor.
- Add more protein: Stir in lean ground turkey or beef (brown it before adding liquids).
- Make it vegan: Use vegetable broth and skip dairy toppings.
- Lower carb option: Reduce the beans slightly and increase protein if desired.
- Extra veggie boost: Add diced bell peppers, diced sweet potatoes, zucchini, or shredded carrots.
- Spice: If you love spice, add in some jalapeños or a dash of hot sauce to kick it up a notch.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. First, cook your quinoa: Add 1 cup dry quinoa and 2 cups water (or bone broth for extra protein) to a small saucepan. Bring to a boil, then reduce to a simmer, cover, and cook according to package instructions (usually about 12–15 minutes). Fluff with a fork and set aside.
2. While that’s cooking, start the chili: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic and chopped onion.
3. Sauté for 2–3 minutes, until fragrant, and the onion starts to soften.
4. Now the easy part — dump and stir: Add in the cooked quinoa, diced tomatoes (with juices), tomato sauce, chili powder, cumin, paprika, and about 1 cup water.
5. Stir everything together until well combined. Season with salt and pepper to taste (I used about ½ teaspoon of each). Bring to a gentle simmer, then reduce the heat to low and cover. Let it simmer for about 30 minutes, stirring occasionally, until thickened and cozy.
6. Stir in the kidney beans, black beans, and corn. If using, add fresh cilantro and a squeeze of lime juice.
7. Let everything heat through for another 1–2 minutes, then enjoy!
8. Serve warm with your favorite toppings — shredded cheese, diced avocado, sour cream or Greek yogurt, crushed tortilla chips, etc.
- Refrigerator: Store leftovers in an airtight container for up to 4–5 days. The flavors get even better as it sits!
- Freezer: Freeze in individual portions in freezer-safe containers for up to 3 months. Let thaw overnight in the fridge before reheating.
- Reheating tip: Add a splash of water or broth when reheating, as the quinoa will continue absorbing liquid.
Helpful Tips
💦Rinse quinoa: Rinse your quinoa before cooking to remove bitterness.
🥘Let it simmer: If you have time, let the chili simmer even longer as it gets richer as it cooks.
✨Thin it out: If it gets too thick, just add a splash of broth (especially when reheating).
🍲Leftovers: I really love this one for leftovers as the flavors get even better as it sits!
Is quinoa chili high in protein?
Yes, between the quinoa and beans, this chili offers a solid plant-based protein boost. You can increase it further with bone broth or add in cooked lean meat.
Does quinoa make chili thicker?
It does! Quinoa absorbs liquid and naturally thickens the chili, giving it a hearty texture. If the chili gets too thick as it sits, just add in a splash of water or broth to thin it out.
Can I make this Quinoa Chili in a slow cooker?
To make in the slow cooker (or Crock Pot), add all ingredients (including uncooked rinsed quinoa and extra liquid) and cook on low for 4–6 hours.
Is this Quinoa Chili good for meal prep?
Yes, it reheats beautifully and tastes even better the next day.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Quinoa Chili
Ingredients
- 1 cup dry quinoa (180g)
- 2 cups water or broth
- 1 Tbsp. olive oil (15g)
- 3 garlic cloves minced
- 1 medium yellow onion (180g) chopped
- 2 14.5-oz. cans fire roasted diced tomatoes
- 1 15-oz. can tomato sauce
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. paprika
- Salt and pepper to taste
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15-oz. can black beans, drained and rinsed
- 1 cup frozen corn (142g)
- Optional for serving: shredded cheese, diced avocado, sour cream or Greek yogurt, fresh cilantro, lime juice
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Instructions
- First, cook your quinoa: Add 1 cup dry quinoa and 2 cups water (or bone broth for extra protein) to a small saucepan. Bring to a boil, then reduce to a simmer, cover, and cook according to package instructions (usually about 12–15 minutes). Fluff with a fork and set aside.
- While that’s cooking, start the chili: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic and chopped onion and sauté for 2–3 minutes, until fragrant and the onion starts to soften.
- Now the easy part — dump and stir: Add in the cooked quinoa, diced tomatoes (with juices), tomato sauce, chili powder, cumin, paprika, and about 1 cup water. Stir everything together until well combined. Season with salt and pepper to taste (I used about ½ teaspoon of each).
- Bring to a gentle simmer, then reduce heat to low and cover. Let it simmer for about 30 minutes, stirring occasionally, until thickened and cozy.
- Stir in the kidney beans, black beans, and corn. If using, add fresh cilantro and a squeeze of lime juice. Let everything heat through for another 1–2 minutes then enjoy!
- Serve warm with your favorite toppings — shredded cheese, diced avocado, sour cream or Greek yogurt, crushed tortilla chips, etc.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
