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This is hands down the best Vegetarian Bean Quinoa Chili we have ever devoured. Hearty, healthy and easy to make this Vegetarian Chili is full of flavors, bet you will not miss the meat!!
Vegetarian Bean Quinoa Chili is a perfect comfort meal in a bowl with all the goodness of veggies, beans and tomatoes, gives this chili bold flavors that you would absolutely love to dig in. An excellent recipe for meatless Monday’s and for all the vegetarians.
Its been freezing for the last couple of weeks and with the dipping temperatures all I can think of is a bowl of warm and comforting food such as this Vegetarian Bean Quinoa Chili ? We all love this vegetarian chili and the best part about it is that it comes together in no time.
This is an excellent recipe for those busy week nights, when you just don’t have any energy to cook. This chili tastes even better the next day. I always double the recipe and freeze it for those days when you just don’t feel like cooking.
Make this chili for potlucks or for football nights. Enjoy this hearty, healthy chili with friends and family. This chili is an absolute crowd pleaser!! Make it vegan and gluten free by choosing the right toppings. This chili recipe is easily customizable to ones taste.
QUINOA NUTRITIONAL VALUES
High in fiber and protein, Quinoa (KEEN-wah) is often referred to as the super-grain. This super-food is classified as a whole grain that is naturally gluten-free. High in fiber, vitamins and minerals, and various beneficial antioxidants.
Quinoa has a fewer calories and carbohydrates as compared to white rice. Quinoa has a low glycemic index as compared to white rice, thus it could be beneficial for people with diabetes.
Quinoa, Sorghum, Millet, Oats, Buckwheat, Amaranth, Teff, Corn and Brown rice are considered naturally gluten-free whole-grains.
HOW TO COOK VEGETARIAN BEAN QUINOA CHILI
With just the basic ingredients found in pantry this chili recipe is yet another simple and easy recipe to put together and one of my favorite chili recipes. You can use Instant Pot or a pressure cooker or even make this chili on a stove top. Sharing Instant Pot and stove top recipe for making this amazing vegetarian bean quinoa chili.
INGREDIENTS FOR VEGETARIAN BEAN QUINOA CHILI
BEANS – kidney beans, cannelini beans, drained and rinsed
DICED TOMATOES – can or fresh tomatoes
TOMATO SAUCE – gives a nice texture and color to the chili. You can substitute with some tomato paste as well
QUINOA – adds nice texture and a thick consistency to this chili
ONION – yellow or red, have mild flavor
GARLIC – fresh or minced garlic
CELERY – stalks of celery chopped, for a nice texture
CARROTS – chopped carrots, adds required sweetness to the chili
BELL PEPPER – chopped green bell pepper, can use yellow or red, or a combination of pepper works just fine
JALAPENO – (optional) chopped jalapeno pepper, seeded or de-seeded as per taste
VEGETABLE BROTH – keeping it vegetarian
OLIVE OIL – or any neutral oil
SALT & PEPPER – to taste
DARK CHILI POWDER – gives nice color and robust flavor to the chili, can use simply chili powder also
CUMIN POWDER – adds a nice earthy, nutty flavor
GARLIC POWDER – can use more fresh garlic instead
OREGANO – aromatic flavor
FRESH CILANTRO – adds refreshing flavor to the chili, also used for garnish
AVOCADO – fresh sliced or chopped avocado
LEMON OR LIME – adds a nice lemony, tangy flavor
INSTANT POT VEGETARIAN BEAN QUINOA CHILI
Making this chili in Instant Pot is my go-to-recipes for these cold, wintry nights. Making this Vegetarian Bean Quinoa Chili in a Instant Pot is a very easy and a quick recipe without compromising on its taste or flavors.
Turn on Instant Pot to saute mode (high), add oil, onion, garlic, celery, carrots, bell pepper, jalapeno, saute for 1-2 minutes. Add rinsed quinoa, along with dry spices – chili powder, garlic powder, cumin powder, dried oregano, saute for 1-2 minutes.
Add beans, tomatoes, broth, give it a quick stir. Close the Instant Pot, vent sealed. Turn on manual / pressure cook mode (high) for 6 minutes. Let pressure release naturally, around 10-15 minutes. Serve chili with your favorite topping. Enjoy this healthy and hearty chili on a cold wintry night!
STOVE TOP VEGETARIAN BEAN QUINOA CHILI
For stove top cooking, follow the same steps as discussed in the recipe. Instead of pressure cooking, bring the mixture to a boil, reduce the heat to medium-low and let it simmer for around 15-20 minutes or until the desired consistency.
Please note that the chili thickens as it cooks down. Adjust the consistency of chili by adding broth as required.
FAQ ABOUT VEGETARIAN BEAN QUINOA CHILI
WHAT VEGETABLES CAN BE ADDED IN CHILI – I like to add vegetables such as onions, garlic, celery, carrots, bell peppers – red or green, jalapeno pepper for some spiciness. Vegetables such as sweet potatoes, pumpkin, spinach also add great flavor to this chili.
WHAT BEANS CAN BE ADDED IN CHILI – I prefer a combination of beans such as kidney beans – dark and light, black beans, pinto beans and cannelini beans.
I add vegetable broth to keep this chili vegetarian, chicken broth may also be substituted instead of vegetable broth.
Dry spices when roasted for few minutes add a nice aroma to this chili. I prefer dark chili powder because it gives chili a slightly earthier and smoky flavor. But regular chili powder works well too.
Chipotle pepper in adobe sauce may be added for a extra heat and smoky flavor. Jalapeno, Serrano pepper may be added as per taste.
CAN I USE DRY BEANS INSTEAD OF CANS – absolutely, cook the beans first and then use it in the recipe.
CAN I USE BROWN RICE INSTEAD OF QUINOA – yes, you can. Adjust the cooking time accordingly.
TOPPINGS FOR VEGETARIAN BEAN QUINOA CHILI
This Vegetarian Bean Quinoa Chili can be customized as per taste. Add toppings of your choice. To keep it vegan, dairy free skip the sour cream and cheese. Some of my favorite toppings include,
HOW TO STORE VEGETARIAN BEAN QUINOA CHILI
This Vegetarian Bean Quinoa Chili stays fresh in refrigerator for 3-4 days. Reheat the chili in a bowl and top with your favorite toppings. Enjoy!!
This chili easily freezes for up to a month, divide the chili into freezer safe containers and freeze it. Thaw it overnight in the refrigerator, reheat and serve.
Here are some soups recipes for you to enjoy!!
Chicken Gnocchi Soup – restaurant style chicken gnocchi soup
Cream of Mushroom Soup – cream, comforting, earthy flavors in a bowl of soup
Chicken Tortilla Soup – spicy, hearty soup inspired by Mexican cuisine
Tomato Carrot Beetroot Soup – smooth, velvety textured, tomato soup
Broccoli Cheddar Soup – Creamy comfort in a bowl, perfect for winter nights
Here are some more Instant Pot (Pressure cooker) recipes:
Strawberry Jam – 3-ingredients, super easy, finger-licking homemade Strawberry Jam
Vegetarian Bean Quinoa Chili - Instant Pot, Stove Top
- 1 15 oz can, dark kidney beans, drained and rinsed
- 1 15 oz can, cannelini beans, drained and rinsed
- 1 15 oz can, diced tomatoes
- 1 15 oz can, tomato sauce
- 1/2 cup quinoa, rinsed
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 1 medium green bell pepper, chopped
- 1 jalapeno pepper, chopped (optional)
- 2 cups vegetable broth
- 2 tablespoon oil
- salt to taste
- pepper to taste
- 2 tablespoon dark chili powder
- 2 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Handful of fresh cilantro
- 1 ripe avocado, chopped
- 1 lemon, cut into wedges
Instant Pot Vegetarian Bean Quinoa Chili:
- Turn on Instant Pot to saute mode (high).
- When it displays "HOT", add oil, onion, garlic, celery, carrots, bell pepper, jalapeno and saute for 1-2 minutes.
- Add quinoa, dry spices - chili powder, cumin powder, garlic powder, dried oregano and mix well. Roast the quinoa and spices for 1-2 minutes.
- Add beans, diced tomatoes, tomato sauce, broth. Mix well. Turn off Instant Pot. Close the IP lid, vent sealed.
- Turn on Manual/Pressure cook mode (high), "5" minutes.
- Let pressure release naturally, around 15-20 minutes. Open the IP lid.
- Adjust the seasonings - salt & pepper.
- Garnish with fresh cilantro, some avocado and some freshly squeezed lemon juice. Enjoy!!
Stove Top Vegetarian Bean Quinoa Chili:
- For stove top cooking, follow the same steps as discussed in the recipe. Instead of pressure cooking, bring the mixture to a boil, reduce the heat to medium-low and let it simmer for around 15-20 minutes. Rest of the steps remain the same as Instant Pot.
- Different types of beans such as kidney beans - light & dark, black beans, pinto beans can be used or even a combination of beans works just as well.
- Veggies can be added as per choice. Such as red or green bell peppers, corn, pumpkin, sweet potatoes.
- Adjust the spiciness as per taste.
- Chili thickens over the time. After done cooking, give it a standing time for around 15-20 mins for the flavors to blend well.
- Add topping of your choice, avocado, fresh cilantro, lemon juice.
- FAQ ABOUT VEGETARIAN BEAN QUINOA CHILI - please refer to the post earlier.