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    You are here: Home / Entrees / One-Pot Quinoa Chili

    LAST UPDATED: August 6, 2019 • FIRST PUBLISHED: July 18, 2018

    One-Pot Quinoa Chili

    Jump to Recipe Print Recipe
    One-Pot Quinoa Chili

    This hearty vegan one-pot quinoa chili features summer corn and beans simmered up in spicy tomato sauce, served up piping hot with your favorite chili toppings. It's healthy, delicious, and packed with flavor!

    Overhead View of a Bowl of One-Pot Quinoa Chili Topped with Avocado and Jalapeno Slices

    I'm a big fan of chili recipes, and I really like having some fun with my chili. So why did it take me this long to throw some quinoa into a pot of chili?

    I can't really say, except I suspect it has something to do with the fact that every quinoa chili recipe I've ever come across doesn't involve simply throwing quinoa into chili. Nope, most ask for you to cook it first, separately. I'm far from a master of one-pot meals, but sometimes my laziness gets the better or me.

    That's what happened here, and you know what? Sometimes laziness has rewards, in this case, super easy chili that cooks up in record time.

    A Pot of One-Pot Quinoa Chili With Scallions and Stack of Bowls in the Background

    Why Quinoa?

    So what's the big deal about the quinoa? It adds a bit of bulk, some protein and gives this chili a nice meaty texture. I love vegan chili that consists mainly of beans, but beans + quinoa makes for an extra hearty stew for those super hungry kind of days.

    How to Make Quinoa Chili

    This recipe starts out with some onions, peppers, tomatoes and spices. In with the quinoa, and cover it. Let it simmer for a bit with the lid on in order to cook the quinoa. Then, off with the lid and in with the beans and corn. Simmer for a few minutes more and it's ready to go.

    Collage Showing Steps for Making One-Pot Quinoa Chili: Simmer Peppers, Onions, Garlic, Tomatoes, Spices and Quinoa While Covered, Uncover and Simmer with Beans and Corn

    Tips for Making Awesome Quinoa Chili

    • I like my chili very thick and hearty. If you like yours soupier, try adding an extra can of tomatoes or some more broth.
    • The quinoa will continue to soak up moisture after the chili finishes cooking, so if you have leftovers they might be super thick! Again, thin the chili with some tomatoes or broth if you like.
    • Adjust the spices to suit your personal preference. For extra heat, add some hot sauce or cayenne pepper. For extra mild chili, cut back on the amount of ancho chile powder.

    A Bowl of One-Pot Quinoa Chili with Spoon and Bread in the Background

    Watch my video to see just how ridiculously easy this quinoa chili is to make!

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Overhead View of a Bowl of Quinoa Chili Topped with Avocado Slices and Scallions
    5 from 2 votes
    Print

    One-Pot Vegan Quinoa Chili

    This hearty vegan one-pot quinoa chili features summer corn and beans simmered up in spicy tomato sauce, served up piping hot with your favorite chili toppings.
    Course Entree
    Cuisine American
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 6
    Calories 339 kcal
    Author Alissa

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 1 red bell pepper, diced
    • 3 garlic cloves, minced
    • 1 (14 ounce) can diced tomatoes
    • 1 (14 ounce can) crushed tomatoes
    • 1 cup vegetable broth
    • 2 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon ancho chili powder
    • ¾ cup uncooked quinoa, rinsed under cold water
    • 1 cup corn kernels, fresh or frozen and thawed
    • 1 (14 ounce) can black beans, drained and rinsed
    • 1 (14 ounce) can pinto beans, drained and rinsed
    • ½ to 1 teaspoon liquid smoke, or to taste (optional)
    • Salt and pepper to taste

    Instructions

    1. Coat the bottom of a large pot with oil and place it over medium heat. 

    2. When the oil is hot, add the onion and bell pepper. Sauté until the pepper is softened and the onion translucent, about 5 minutes. 

    3. Add the garlic and sauté 1 minute more, until very fragrant.

    4. Add the diced tomatoes, crushed tomatoes, broth, chili powder, cumin and ancho chili powder. Raise the heat to high and bring the mixture to a simmer. 

    5. Stir in the quinoa and lower the heat. Cover the pot and allow the mixture to simmer for 15 minutes. 

    6. Uncover and stir in the corn, black beans and pinto beans. Allow to simmer, uncovered, until the corn is tender and the quinoa is fully cooked, about 5-10 minutes more, stirring occasionally. 

    7. Remove the pot from heat. Stir in liquid smoke if using and season with salt and pepper to taste.

    8. Ladle into bowls and top with your favorite chili toppings. Serve.
    Nutrition Facts
    One-Pot Vegan Quinoa Chili
    Amount Per Serving
    Calories 339 Calories from Fat 76
    % Daily Value*
    Fat 8.4g13%
    Saturated Fat 1.1g6%
    Sodium 708mg30%
    Potassium 816mg23%
    Carbohydrates 54.3g18%
    Fiber 14.2g57%
    Sugar 9.4g10%
    Protein 15.3g31%
    Calcium 90mg9%
    Iron 5.9mg33%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Kristen says

      May 10, 2016 at 9:49 pm

      Delicious and super easy to make! Thank you!

      Reply
      • Alissa Saenz says

        May 10, 2016 at 10:23 pm

        Thanks so much Kristen! Glad you enjoyed this!!

        Reply
    2. Andy Bogner says

      July 10, 2016 at 8:31 am

      Looks great making this today -thank you. One suggestion, if I may : add dry spices when cooking onions & peppers. The hot oil will 'bloom' your spices and add a nice warm depth of flavor.

      Reply
      • Alissa Saenz says

        July 10, 2016 at 10:48 am

        That sounds like a great suggestion - I do it sometimes with curries. I'll have to give it a try with my next batch of chili. :) Hope you enjoy!

        Reply
    3. Lin says

      August 16, 2018 at 12:22 pm

      5 stars
      It's our go too recipe...healthy, easy, delicious!

      Reply
      • Alissa Saenz says

        August 18, 2018 at 9:32 pm

        I'm so happy to hear that! Thanks Lin!!

        Reply
    4. Kelly Bernish says

      August 07, 2020 at 6:57 pm

      5 stars
      Delicious, so flavorful and EASY!!! This is now in my GO TO recipe folder!!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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