Chili Recipe Quinoa Vegan Beans for a Healthy Meal

Chili is a beloved comfort food that warms the soul and satisfies the appetite. But what if you’re looking for a hearty, nutritious, and plant-based twist on this classic dish?

Enter our Chili Recipe with Quinoa and Vegan Beans — a vibrant, protein-packed meal that’s perfect for cozy nights or meal prepping. This recipe brings together the earthy goodness of quinoa, the rich, creamy texture of mixed beans, and a medley of spices to create a chili that’s bursting with flavor without any animal products.

Whether you’re a seasoned vegan or just exploring plant-based meals, this chili will quickly become a staple in your kitchen.

Not only is this recipe delicious, but it’s also incredibly healthy and easy to customize. The quinoa adds a delightful nutty crunch, while the beans provide a satisfying bite and fiber boost.

Plus, it’s gluten-free, oil-free (if you choose), and packed with antioxidants from the tomatoes and spices. Ready to spice up your dinner routine?

Let’s dive in!

Why You’ll Love This Recipe

This vegan quinoa chili is more than just a bowl of comfort—it’s a powerhouse meal that checks all the boxes:

• High in Protein: Thanks to the quinoa and beans, you get a complete protein source essential for muscle repair and energy.
• Rich in Fiber: Beans and quinoa promote digestive health and keep you feeling full longer.
• Easy to Make: One-pot cooking with simple ingredients means less mess and more time to relax.
• Customizable: Add your favorite veggies or adjust the heat to suit your taste buds.
• Meal Prep Friendly: Keeps well in the fridge or freezer for quick, wholesome meals all week.

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, with juices
• 1 cup vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp tomato paste
• 1 tbsp olive oil (optional)
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Measuring cups and spoons
• Spoon or spatula for stirring
• Colander for rinsing quinoa and beans
• Can opener

Instructions

1. Rinse the quinoa under cold water using a fine-mesh strainer. This removes its natural coating, saponin, which can taste bitter.
2. Heat olive oil (if using) in your large pot over medium heat. Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened and fragrant.
3. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
4. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Toast the spices with the veggies for about 1 minute to enhance their aroma.
5. Add the rinsed quinoa, diced tomatoes (with juices), tomato paste, and vegetable broth to the pot. Stir well to combine all ingredients.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until quinoa is tender and has absorbed most of the liquid.
7. Stir in the black beans, kidney beans, and corn kernels. Cook uncovered for another 5-7 minutes to heat through and thicken the chili slightly.
8. Taste and adjust seasoning as needed, adding more salt, pepper, or chili powder for extra heat.
9. Remove from heat and let the chili sit covered for 5 minutes before serving to let flavors meld.
10. Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.

Tips & Variations

“For extra depth, try adding a splash of vegan Worcestershire sauce or a teaspoon of cocoa powder to your chili!”

• Spice Level: Adjust the cayenne pepper or add chopped jalapeños for a spicier kick.
• Beans Variety: Swap kidney beans for pinto or chickpeas for a different texture and flavor.
• Veggie Boost: Add diced zucchini, mushrooms, or carrots for more nutrition and volume.
• Make it Creamy: Stir in some coconut milk or a dollop of cashew cream before serving for a luscious texture.
• Slow Cooker Option: Brown onions and peppers first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

This chili is wonderfully versatile and pairs well with many sides and toppings:

• Serve over a bed of brown rice or with warm corn tortillas for a filling meal.
• Top with sliced avocado, diced onions, or vegan sour cream to add creaminess.
• Add a sprinkle of nutritional yeast or vegan cheese for a cheesy finish.
• Pair with a fresh green salad or roasted vegetables to round out your plate.
• Use leftovers as a hearty filling for burritos or stuffed peppers.

Conclusion

Our Chili Recipe with Quinoa and Vegan Beans proves that plant-based meals can be satisfying, nutritious, and full of flavor. This recipe is a perfect introduction to vegan cooking or a delicious option for anyone looking to add more wholesome meals to their repertoire.

The combination of quinoa and beans delivers a complete protein, while the spices and veggies create a rich, comforting chili that’s truly comforting. Whether you’re making it for a family dinner, a casual lunch, or batch cooking for the week, it’s sure to please both vegans and non-vegans alike.

Don’t forget to check out other amazing recipes on our site, such as the Thelma Sanders Squash Recipe for a tasty side, or the Bariatric Meatloaf Recipe if you’re looking for hearty protein options, and the tangy Pickled Cherry Pepper Recipe to add a kick to your meals.

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