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–+ servings
High Fiber Quinoa Chili in bowls topped with shredded cheese, avocado, and sour cream.

Quinoa Chili

Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 7 servings
Calories: 330kcal
Author: Lauren
This High Fiber Quinoa Chili is the kind of cozy meal that checks every box. 🍲✨ It’s hearty, thick, and packed with tons of amazing flavor, but made even more satisfying thanks to protein-rich quinoa. 
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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

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

This high fiber Quinoa Chili is SUCH a good simple, wholesome, pantry-staple moment!
Tomato paste (optional): Add 1 Tbsp after cooking the onion and garlic and sauté for 30–60 seconds to enhance flavor.

Nutrition

Serving: 380g, ~1.5 cups | Calories: 330kcal | Carbohydrates: 56.2g | Protein: 14.3g | Fat: 5.3g | Saturated Fat: 0.6g | Cholesterol: 1.2mg | Sodium: 1426.6mg | Potassium: 603.6mg | Fiber: 11.6g | Sugar: 11.5g