Vegan Quinoa Chili

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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.Vegan Quinoa Chili

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! 

Vegan Quinoa Chili

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!

Vegan Quinoa Chili
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.Vegan Quinoa Chili
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!
Vegan Quinoa ChiliThis chili is:

  • Hearty
  • Smokey
  • Flavorful
  • Healthy
  • Oil-Free
  • Meat-Free
  • And Colorful!

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Yield: 4-6 Servings

Vegan Quinoa Chili

Easy Vegan Chili

This vegan quinoa chili is so hearty and full of smoky-sweet flavor, you won't miss the meat!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 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


  1. 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.
  2. 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).
  3. Remove bay leaves and add water if you'd like it less thick and more soupy! Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 350

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18 thoughts on “Vegan Quinoa Chili”

  1. I just finished making this to bring some for my dinner at work tonight! I added chopped celery and mushrooms to mine, I didn’t have enough veggie stock so I used half stock, half water. Also I used canned corn, and chopped fresh spinach. Really good! I saved and shared the recipe!

  2. Made this last night and it was great! Used chicken broth, added some hot pepper and a little chipotle sauce since I didn’t have smoked paprika. My husband is happily taking leftovers to work today for lunch.


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