Vegan Quinoa Chili
This hearty, smoky pot of chili is the kind of meal that makes you forget you ever wanted meat in the first place. Diced onion and red bell pepper build a sweet, savory base, while chili powder, smoked paprika, cumin, and oregano layer in serious depth of flavor. The real secret weapon is the quinoa — it simmers right in the pot alongside black beans and kidney beans, soaking up all that spiced broth and thickening everything into a rich, spoonable stew. A squeeze of lime juice at the end brightens the whole bowl and ties every ingredient together. It serves six, so it's a natural fit for meal prep or feeding a crowd without any stress. Finish it with sliced avocado and fresh cilantro and you've got a complete, satisfying dinner that happens to be entirely plant-based — no substitutions or workarounds required.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- ¾ cup dry quinoa, rinsed
- 2 cups vegetable broth
- 1 cup water
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 medium avocado, sliced (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not scorch.
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