Quinoa Chili

When I make chili, I make a lot! Everyone always wants seconds! Chili is always delicious for lunch leftovers and leftovers are perfect for creating another meal by topping baked potatoes … quinoa chili is especially good on top of baked sweet potatoes! Trust me!!

This recipe for chili is vegan, gluten free, and has no added sweeteners, like many chili recipes. I promise you will not miss the meat! Quinoa chili has a variety of textures and flavors and it’s sure to fill your belly on a cool evening. You can also throw some cubed sweet potatoes into the chili when your adding the other veggies like bell peppers to add a little more bulk and flavor.

Quinoa Chili

This recipe is from Mel’s Kitchen Cafe with a few small changes. Feel free to cut the recipe in half – Mel does! I feed seven hungry people at the end of each day & we love having leftovers around!

When considering what beans to add, use whatever your family likes! I enjoy a combination of black, kidney, and pinto beans … like maybe 3 cans of black, 2 cans of kidney, and 1 can of pinto, but any combination that sounds good to you will work!


  • 2 tablespoons EVOO or avocado oil
  • large onion, diced
  • 2 bell peppers, diced … I like to use two different colors for variety!
  • 4 garlic cloves, minced
  • 4 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • a couple shakes or pinches of cayenne pepper
  • 2 cups quinoa (uncooked)
  • 6 (15oz) cans of beans, drained & rinsed
  • 12+ cups vegetable broth (or chicken works)
  • 45 oz tomato sauce
  • frozen corn (as much or as little as you’d like – I like a few cups worth)
  • Optional Topping Ideas: Avocado (a must!), shredded cheese, sour cream, lime, cilantro, crushed tortilla chips


  1. In a large soup pot, heat the oil on medium-high heat and then add the onion, bell peppers, & garlic; cooking & stirring each addition for about one minute before adding the next item.
  2. Add in all the seasonings: chili powder, cumin, oregano, salt, cinnamon, & cayenne pepper. Cook and stir until it becomes fragrant, about 30 seconds.
  3. Mix in the quinoa, beans, broth, & tomato sauce. Stir everything well then cover the pot with a lid and bring to a boil. Once the chili is boiling, reduce the heat to a simmer. Keep the chili on a slow simmer until the quinoa has thoroughly cooked, 20-30 minutes.
  4. Before serving, add corn and season with more salt, to taste. If the chili is thicker than you prefer, add more broth. Add optional toppings to individual bowls & store leftover chili in an air-tight container in the fridge.

Published by Sunny Farmhouse

Bittersweet chocolate, pizza, and veggie lover! ||Healthy life enthusiast || ||Agriscaper || Gilbert AZ || 9b || Wife & Mama to 3 girls & 2 boys ||

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