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Quinoa and 3-Bean Chili
I’m so excited to share this recipe with you! I am always looking for delicious one-pot recipes, and this vegan quinoa chili is by far the most flavorful I have created. Perfect for cold and snowy/rainy days you don’t want to leave the house.
It’s filled with black, kidney and pinto beans, quinoa, corn, spinach, tomatoes, peppers and tons of spice; I think I managed to get almost every color of the rainbow into this recipe!
What I love most about this recipe is you only need to simmer it for about 30 minutes. As it cooks, the quinoa absorbs some of the wonderful spiced veggie broth, all while thickening the soup and making it super hearty.
Protein-Packed and Hearty
Beans and quinoa are both excellent plant-based sources of protein, and when combined together you’re in for a super-satisfying and nourishing meal. If you’ve never had quinoa in chili before, I’ll bet you’ll never want to have it without again!
Meat-Free and Full of Flavor
It’s been years since I’ve had meat, but it seems like quinoa is the perfect replacement; it has a similar texture as a ground beef chili might have, and absorbs all the flavor of whatever you cook it in. I think it helps please both carnivores and vegans at the dinner table!
Quick and Easy Winter Chili
This chili really has it all – greens, veggies, protein, comfort and tons of smoky flavor! I like adding avocado on top for some healthy fat, and even dip some tortilla chips in it if I want an extra crunch.
I love using organic vegetable broth for this recipe – it tastes so fresh it’s almost sweet! Combined with the sweet corn and the savory flavors of smoked paprika and traditional chili powder, it’s the perfect savory-with-a-touch-of-sweet chili!
This chili is:
- And Colorful!
Pin this for later!
- 3 Cups Veggie Broth
- 1 Medium Yellow Onion
- 8oz Frozen Corn
- 8oz Frozen Spinach
- 1 Can Kidney Beans
- 1 Can Black Beans
- 1 Can Pinto Beans
- 1 Yellow Pepper
- 1 Cup Quinoa
- 28oz Can Diced Tomatoes
- 4 Garlic Cloves
- 2 Tbsp Chili Powder
- 1 1/2 Tsp Ground Cumin
- 1 1/2 Tsp Smoked Paprika
- 3 Bay Leaves
- 1-2 Cups Water (or more veggie broth)
- Salt/Pepper to Taste
- Add chopped onion, pepper and garlic to a large pot with a splash of water over medium heat. Cook for 5-8 minutes or until onions are translucent.
- Add the rest of the ingredients (except the water), bring to a boil and reduce heat to low. Cover and simmer for 20-30 minutes or until quinoa is tender (you can tell it's done if you see the seed split apart too).
- Remove bay leaves and add water if you'd like it less thick and more soupy! Enjoy!
Amount Per Serving: Calories: 350