Quinoa Chili

Updated February 13, 2023

Chef

Cookbook

The New Chicago Diner Cookbook

Published by Agate Midway

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Quinoa Chili Recipe

This image courtesy of Del Nakamura

Editor's Note: When cold weather returns, it's time to think about easy weeknight recipes that will warm you up inside and out! This recipe for Quinoa Chili is just what you need. The vegan chili recipe is loaded with an assortment of herbs and spices, as well as plenty of beans and even three types of peppers.

You'll love serving this easy chili recipe at your next game watch party, or bring it along to a tailgating event. Set out an assortment of toppings in pretty bowls, and include a few varieties of hot sauce on the side so guests can make the chili as hot as they like!

Chili is an American staple. The spicy and hearty stew warms from within on a cold autumn or winter night. It's great for feeding your family at fall events like tailgate parties, since chili appeals to almost everyone. It's also perfect to fortify a teenage veggie athlete before a game!

Serves10 cups (2.36 L)

Cooking MethodSauteeing

CostInexpensive

Easy

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together, Game Day, Sports Party, Tailgate Party

Recipe CourseMain Course

Dietary ConsiderationVegan, Vegetarian

MealDinner, Lunch

Ingredients

2 tablespoons vegetable oil
1 cup (150 g) chopped poblano pepper
1 cup (150 g) chopped red bell pepper
1 1/2 tablespoons chopped chipotle pepper
1 cup (150 g) chopped onion
1 (15-ounce [425-g]) can dark red kidney beans, rinsed and drained
1/2 cup (120 g) tomato paste
1/4 cup (8 g) chopped fresh parsley or cilantro
2-3 cloves garlic, chopped
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
Dash ground cayenne pepper
1 bay leaf
8 cups (1.90 L) Basic Vegetable Stock
1 1/2 cups (356 mL) tomato juice
5 cups (925 g) cooked quinoa, for serving
Sliced avocado, vegan sour cream, and chopped green onion, for topping (optional)

Instructions

In a large stockpot over medium heat, warm the oil. Add the peppers and onion and cook for 7 to 9 minutes, until the onion softens and becomes translucent.
Add the beans, tomato paste, parsley, garlic, salt, black pepper, cayenne pepper, and bay leaf to the stockpot. Stir well.
Slowly add the Basic Vegetable Stock and tomato juice to the stockpot. Reduce the heat to low and simmer, stirring occasionally, for 30 to 40 minutes, until the chili has thickened. Remove from the heat and allow to cool for 10 minutes. Remove and discard the bay leaf.
Line a serving dish with the quinoa and pour the chili over it. Top with the avocado, vegan sour cream, and green onion. Serve immediately.