I like my food hot and spicy, would this be a good chili recipe for me?

Yes! It’s not as hot and spicy as some Indian or Mexican foods, but for being an American dish, it has a little zip! Just leave out the cayenne if you don't want the heat.

What is vegetarian chili made of?

The base of this chili recipe is kidney beans, tomato sauce, veggie broth, quinoa and spices.

How can I make this recipe less like individual ingredients mixed together and a bit thicker and well-mixed?

If you have an immersion blender you can gently blend portions of the chili to get it a bit thicker and blended more. It will also be thicker the day after you make it as the quinoa will absorb more of the liquid.

How long does this chili last in the fridge and how do I reheat it?

It will last about 5-7 days in the fridge and can be reheated in the microwave, or if you prefer to avoid the microwave, it can be reheated in a pot on medium heat until warm.

How can I re-use this recipe other than simply using it as chili?

You can use it as a dip for tortilla chips in the place of salsa, use it as a burrito or quesadilla filling, or use it to stuff peppers, top potatoes, and more!

Easy Vegetarian Chili with Quinoa

Name: Vegetarian Chili Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups vegetable broth, divided; 1/2 cup uncooked quinoa, rinsed (see notes); 1 tablespoon light oil, such as avocado, vegetable or olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika (smoked paprika preferred); 1 teaspoon cayenne; 1 can tomato sauce, 15 ounces; 1 can petite diced or fire-roasted tomatoes, 15 ounces (don't drain the juice); 2 cans kidney beans, rinsed and drained (15 ounces each); Shredded cheese; Diced green onion; Sour cream; Tortilla chips; Avocado

Description

Easy Vegetarian Chili with Quinoa that is spicy and flavorful. You'll love this recipe and how quickly it comes together!

Ingredients

Scale

2 cups vegetable broth, divided
1/2 cup uncooked quinoa, rinsed (see notes)
1 tablespoon light oil, such as avocado, vegetable or olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika (smoked paprika preferred)
1 teaspoon cayenne
1 can tomato sauce, 15 ounces
1 can petite diced or fire-roasted tomatoes, 15 ounces (don't drain the juice)
2 cans kidney beans, rinsed and drained (15 ounces each)

Optional Toppings

Shredded cheese
Diced green onion
Sour cream
Tortilla chips
Avocado

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Instructions

Cook the quinoa in 1 cup vegetable broth in a medium sauce pan (place quinoa and vegetable broth in the pot, bring to boil, cover and then reduce heat to simmer until quinoa absorbs all of the vegetable broth, about 15-20 minutes).
While the quinoa is cooking, add the oil to a large stock pot over medium heat. Add the onion and sauté until the onion is soft, about 5 minutes.
Add the garlic and cook just until fragrant, about 30 seconds.
Add the spices (chili powder, cumin, paprika, cayenne) in with the onion and garlic and stir until all vegetables are covered in the spices and the spices start to smell good.
Add in the tomato sauce, diced tomatoes, remaining 1 cup of vegetable broth, and the kidney beans, stir to combine and bring to a boil. Reduce the heat and then simmer for 15-20 minutes.
Stir the cooked quinoa into the large pot, then serve and add optional toppings to taste.

Notes

This recipe will last about 5 or so days in the fridge, but please note the liquid will become absorbed by the quinoa and it will be very thick. Feel free to add a little water or broth when you are reheating it. The really thick chili is great on baked potatoes.
Some quinoa is already rinsed and ready to cook, just read the package and see what yours says about needing to be rinsed or not.
You can swap out the kidney beans for any other cooked beans that you like or have on hand, it's very flexible.
The nutrition information doesn't' reflect any additional toppings.

Prep Time: 30 min
Cook Time: 15 min
Category: main dish
Method: stove top
Cuisine: American

Keywords: vegetarian chili, vegetarian chili with beans, vegetarian chili with quinoa, how to make vegetarian chili, vegetarian chili recipe