Quinoa Chili [Vegan]

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You don’t need meat in your chili to get your fair share of protein. Instead, you can enjoy this protein-full bowl of quinoa, kidney beans, and black beans that are cooked with garlic, onions, red pepper, jalapeños, and spices for guaranteed flavor. This chili isn’t too spicy—it just has a subtle kick—but if you want to up the ante, you can use a whole jalapeño instead of half. This bowl also tastes great topped with some avocado and vegan yogurt.

Quinoa Chili [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

283

Serves

Cook Time

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, peeled and diced
4 medium cloves garlic, peeled and minced
1/2 small red bell pepper, seeded and chopped, plus 1⁄4 cup extra for garnish
1 (15-ounce) can no-salt added diced tomatoes
1/2 small jalapeño, finely chopped, plus 1⁄4 jalapeño thinly sliced for garnish
2 tablespoons chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 and 1/2 cups low-sodium vegetable broth
1 cup quinoa
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 small green onions, finely chopped

Preparation

In a large pot, heat oil on medium heat. Add onion, garlic, and the half bell pepper.
Cook about 4 minutes, stirring occasionally.
Add tomatoes, chopped jalapeño, chili powder, paprika, cumin, cinnamon, salt, and broth. Stir and bring to a boil. Add quinoa, black beans, and kidney beans; reduce to a simmer and cover. Cook 30 minutes, stirring occasionally.
Top with green onion and sliced jalapeño and 1⁄4 cup chopped red pepper. Serve warm.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

Beans - Black

Bell Pepper

Jalapeño

Onions

Paprika

Quinoa

AUTHOR & RECIPE DETAILS

Carina Wolff is a health and nutrition writer based in Los Angeles. She is the author of The Spiralizer Recipe Book and Plant-Protein Recipes That You’ll Love, and is a regular contributor to Bustle. Carina holds a degree in journalism and psychology from New York University. When she’s not writing, doing yoga, or exploring mountains and beaches, she spends her time cooing for her healthy food blog, Kale Me Maybe. Photograph by Natalie Wentworth