This simple and wholesome one-pot vegetarian chili recipe is loaded with black beans, kidney beans, bell peppers, green chilies and blend of dried spices.
- 1 tablespoon olive oil
- 1 small red onion, roughly chopped
- 1–4 ounce can diced green chilies, mild
- 2 garlic cloves, minced
- 2 teaspoons cumin
- 1/2 teaspoon hot smoked paprika
- 1/4 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 bell peppers, diced (red, yellow or orange)
- 1–15 ounce can black beans, drained and rinsed
- 1–15 ounce can kidney beans, drained and rinsed
- 1–15 ounce can corn, drained and rinsed
- 1–28 ounce can crushed fire-roasted tomatoes
- 4 cups low sodium vegetable broth
- 1 cup quinoa, rinsed
- Cilantro, whole leaves and chopped for serving
- Sliced scallions for serving
- Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 4 minutes until they start to soften.
- Stir in the green chilies, garlic, cumin, paprika, chili powder, salt and pepper. Continue cooking for an additional 2-3 minutes until the onions are soft and translucent.
- Add the bell peppers and sauté for 2 minutes.
- Then stir in the black beans, kidney beans, corn, tomatoes, vegetable broth and quinoa.
- Bring the chili to a boil. Reduce the heat and simmer for 20-30 minutes until the quinoa is tender and the chili has thickened.
- Divide into bowls. Top with cilantro and scallions before serving.
In addition to cilantro and scallions, you can top the chili with shredded cheese, diced avocados, sour cream, Greek yogurt, crumbled tortilla chips, sliced jalapenos or lime wedges. Keep in mind toppings if you want to keep the chili vegan.
Serve the chili with cornbread or tortilla chips.
Leftovers can be stored in an airtight container in the refrigerator up to 4 days. To keep the chili up to 1 month, store it in the freezer. Warm leftovers in the microwave or on the stove.
Keywords: quinoa chili, vegan chili recipe, vegetarian chili recipe