When you think of chili, you probably picture something meaty and heavy — but this Vegetarian Quinoa Veggie Chili is proof that meatless can be every bit as hearty and satisfying. Packed with beans, quinoa, tomatoes, and colorful vegetables, it’s rich, spicy, and comforting, with every bite bursting with texture and flavor.
The first time I made this chili, it was on one of those chilly fall evenings when I was craving something warm but wanted to skip the meat. I tossed quinoa into my usual chili recipe, and the result was incredible — thick, wholesome, and perfectly spiced. It’s now one of my go-to recipes, sitting right next to my Cabbage Detox Soup and Creamy Carrot Lentil Soup as a cold-weather favorite.
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until soft. Add garlic and cook another 30 seconds until fragrant.
- Stir in bell pepper, zucchini, and corn. Cook for 5 minutes until they begin to soften.
- Add quinoa, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Add vegetable broth and bring the chili to a boil. Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally, until quinoa is fully cooked and chili thickens.
- Taste and adjust seasoning as needed. Serve warm, topped with avocado, cheese, or a squeeze of lime.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Vegetarian Quinoa Veggie Chili
This chili is hearty enough to please meat-eaters but light enough to enjoy any day of the week. Quinoa gives it a protein boost and a slightly nutty flavor, while beans and veggies make it satisfying and full of color. It’s naturally gluten-free, high in fiber, and completely customizable.
If you love flavorful one-pot meals like my Beef and Chickpea Skillet or Hearty Pasta Fagioli Soup, this chili will fit right into your cozy dinner rotation.
Ingredients You’ll Need
For the Chili:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup corn (fresh, frozen, or canned)
- 1 cup uncooked quinoa, rinsed
- 2 cans (15 oz each) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For Garnish:
- Sliced avocado
- Chopped cilantro
- Shredded cheese (optional)
- Lime wedges
If you love vibrant, veggie-packed meals like this, you’ll also enjoy my Coconut Lime Fish Soup — fresh, colorful, and full of flavor.
How to Make Vegetarian Quinoa Veggie Chili
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until soft. Add garlic and cook another 30 seconds until fragrant.
Step 2: Add the Vegetables
Stir in bell pepper, zucchini, and corn. Cook for 5 minutes until they begin to soften.
Step 3: Add Quinoa, Beans & Spices
Add quinoa, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
Step 4: Pour in Broth & Simmer
Add vegetable broth and bring the chili to a boil. Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally, until quinoa is fully cooked and chili thickens.
Step 5: Taste & Serve
Taste and adjust seasoning as needed. Serve warm, topped with avocado, cheese, or a squeeze of lime.
For another hearty vegetarian comfort meal, try my Cheesy Broccoli Rice Casserole.
Tips for Perfect Veggie Chili
- Rinse the quinoa: It removes bitterness and helps it cook evenly.
- Let it simmer: The longer it cooks, the thicker and richer it becomes.
- Use a mix of beans: It adds texture and flavor depth.
- Add toppings: Don’t skip avocado or cheese — they balance the spice.
These simple tricks are the same ones that make my Old-Fashioned Cabbage Rolls taste like pure comfort every time.
How to Store and Reheat
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Cool completely, then freeze for up to 3 months.
Reheat: Warm on the stove or in the microwave with a splash of broth if it thickens too much.
Like my Christmas Bread Recipe, this chili only gets better as the flavors meld overnight.
Flavor Variations
- Smoky Chipotle Chili: Add 1 tablespoon chipotle peppers in adobo.
- Sweet Potato Version: Add diced sweet potatoes before simmering.
- Tex-Mex Twist: Stir in a cup of salsa and top with crushed tortilla chips.
- Protein Boost: Add lentils or tofu crumbles for extra protein.
If you love recipe flexibility, you’ll also enjoy my Cajun Potato Soup — another simple, adaptable comfort dish.
Frequently Asked Questions
1. Can I use red quinoa?
Yes — red quinoa adds a nuttier flavor and holds texture better.
2. Can I make this in a slow cooker?
Absolutely — cook on LOW for 6 hours or HIGH for 3–4 hours.
3. Can I skip the beans?
Yes — just double the veggies or quinoa for balance.
4. How can I make it spicier?
Add extra chili powder, cayenne, or a diced jalapeño.
The Final Bite
This Vegetarian Quinoa Veggie Chili is hearty, wholesome, and full of flavor — the kind of meal that proves meatless can still mean satisfying. Every spoonful is packed with color, texture, and cozy warmth.
Serve it with cornbread or my Cheesy Hawaiian Roll Garlic Bread for the ultimate comfort combo that’s good for both heart and soul.