{Vegetarian} Quinoa and Bean Chili

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by on February 26, 2014

quinoa and bean chiliI’ve been cooking more with Quinoa. Yes, I know that by itself it can be rather dull, but this Quinoa and Bean Chili is amazing! My husband was a little hesitate since he loves hearty-meaty chilis, but he loved this recipe so much, that I have made it several times. Even my kids love it and I love that it a healthy vegetarian option for my family.

Don’t worry if you don’t have all these exact ingredients, this recipe allows you to improvise and add things that you and your family want/like. I was inspired by this Allrecipes recipe for this, but I didn’t have everything on hand that it called for and had to improvise slightly.

I think my recipe came out amazing, but the truth is that you can alter this to fit what you like. Add more chili powder (or even cayenne pepper) for more kick. You can also add in different vegetables to what you have on hand – sweet potato, green beans, squash, carrots, different peppers, etc.

Also, you can use whatever beans you want, or have on hand – black, pinto, kidney, etc.

{Vegetarian} Quinoa and Bean Chili

{Vegetarian} Quinoa and Bean Chili
  • Ingredients:
  • 1 cup uncooked quinoa
  • 2 cups chicken broth (or water if you don’t have it on hand)
  • 1 tablespoon olive oil
  • 1 onion
  • 2 teaspoons minced garlic
  • 1½ tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon of brown sugar
  • 1 can (15 oz) diced tomatoes (or approximately 1½ fresh diced tomatoes)
  • 1 can (6 oz) tomato paste
  • 1 cup of water
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 can (15 oz) pinto beans (drained and rinsed)
  • 1 green bell pepper, chopped
  • 1 zucchini, chopped
  • 1 can corn, drained
  • salt and pepper to taste
  • avocado, cilantro, diced onion, sour cream or shredded cheese to garnish (optional)
  1. Cook the quinoa in the chicken broth until tender.
  2. Heat the oil in a large pot over medium heat. Add the onions and cook until they are soft and slightly brown. (5-7 minutes)
  3. Add the garlic and cook for about a minute, then add all the other ingredients (spices, vegetables, beans, tomatoes, tomato paste) and bring to a boil. Cover, reduce the heat and let it cook for about 30 minutes.
  4. Stir in the quinoa and cook for about 5 minutes to make sure if it heated all the way through. (You can add additional water if the chili is too thick for your taste).
  5. Serve and garnish with any of the optional ingredients.


Have fun trying this recipe and let me know what you think!


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  • Jennifer Van Huss

    Yum! That look delicious!! Does the nutty flavour of the quinoa come through???

  • Terri Lynn Grothe

    yum, i am loving chilli these days

  • Little Miss Kate

    oh Chili has been a wintertime favourite this year. WIth all this cold weather I have needed it to warm me up!

  • kathleen kennedy leon

    Love to make Chili–and the slow cooker is my friend for sure-thanks for sharing

  • Tiffany C.

    I love me a good bowl of chili. This looks delicious.

  • Thank you – It really is!

  • I haven’t tried this in the slow cooker yet, but I plan to – like you, I LOVE to use it.

  • Add a bit more spice to warm you up even more :)

  • It is perfect on cold or rainy days.

  • Thanks! I think it does slightly – but if you lightly brown the quinoa in a pan before boiling, it comes through even more.

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