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Vegetarian Quinoa Chili

This vegetarian quinoa chili is so filling and comforting. It's full of vegetables, like carrots, zucchini, peppers and onion and is naturally gluten free!
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 216kcal
Author: Megan

Ingredients

  • 1/2 cup quinoa (rinsed)
  • 1 cup water
  • 1 tbsp olive oil
  • 1 cup onion (diced)
  • 3 garlic cloves (minced)
  • 1 jalapeño pepper (diced)
  • 1 large carrot (about 1/2 cup, peeled and diced)
  • 2 celery stalks (about 1 cup, diced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 medium zucchini (1 cup, diced)
  • 30 ounces canned black beans (drained and rinsed)
  • 15 ounces canned dark red kidney beans (drained and rinsed)
  • 45 ounces canned diced tomatoes
  • 15 ounces canned tomato sauce
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup shredded cheddar cheese (for topping)
  • 1/4 cup greek yogurt (for topping)

Instructions

  • In a small pot, combine quinoa and water and cook over medium heat, until the water is absorbed, 15-20 minutes.
  • In the meantime, in a large pot, heat olive oil over medium heat.
  • Add in the onions, and cook until translucent, about 5 minutes.
  • Add in the garlic, carrots, celery, jalapeño, bell peppers, and zucchini and cook until soft, about 10 minutes.
  • Then add in the beans, tomatoes, and sauce.
  • Stir in the chili powder, cumin, salt, pepper and quinoa.
  • Cook over low heat for 30 minutes.
  • Serve with greek yogurt and cheddar cheese.

Nutrition

Calories: 216kcal | Carbohydrates: 35g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 865mg | Potassium: 883mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1970IU | Vitamin C: 41.2mg | Calcium: 133mg | Iron: 4.9mg
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