Go Back
–+ servings
Bowl of Quinoa Chili with sliced avocado and chopped scallions on top.
Print Recipe
4.80 from 5 votes

One-Pot Quinoa Chili

This hearty vegan one-pot quinoa chili features sweet 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!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Entree, Soup
Cuisine: American
Servings: 6
Calories: 323kcal
Author: Alissa

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 ½ tablespoons ground cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon paprika
  • 2 cups vegetable broth
  • 1 (14.5 ounce/411 gram) can diced tomatoes
  • 1 (14.5 ounce/411 gram can) crushed tomatoes
  • 1 (15.5 ounce/439 gram ounce) can black beans, drained and rinsed
  • 1 (15.5 ounce/439 gram ounce) can pinto beans, drained and rinsed
  • ¾ cup uncooked quinoa,
  • 1 cup frozen corn kernels, thawed
  • Salt and pepper, to taste
US Customary - Metric

Instructions

  • Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and bell pepper. Sweat the vegetables while stirring occasionally until the pepper is softened and the onion translucent, about 5 minutes. 
  • Add the garlic, chili powder, cumin, ancho chile powder, and paprika. Stir to coat the onions and peppers with the spices, then sauté the mixture for about a minute, until it becomes very fragrant.
  • Stir in the broth, diced tomatoes, crushed tomatoes, black beans, pinto beans, and quinoa. Raise the heat and bring the liquid to a boil.
  • Lower the heat and let the chili simmer for about 30 minutes, stirring occasionally, until it has thickened and the quinoa is tender (Note 1). You can add a bit of water if the chili gets too thick while cooking.
  • Stir in the corn, then remove the pot from heat.
  • Season the chili with salt and pepper to taste.
  • Ladle into bowls and serve.

Notes

  1. Feel free to let the chili simmer longer if you'd like, adding water as needed. The quinoa will continue to expand and soften as it cooks.

Nutrition

Serving: 1.5cups | Calories: 323kcal | Carbohydrates: 54g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 763mg | Potassium: 1007mg | Fiber: 13g | Sugar: 9g | Vitamin A: 2113IU | Vitamin C: 41mg | Calcium: 131mg | Iron: 6mg