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Hearty Vegan Chili for All Seasons

Hearty Vegan Chili for All Seasons

A hearty, protein-packed vegan chili featuring beans, veggies, and quinoa for a satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
(or 6-8 hours in a slow cooker) 1 hour
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: American, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion diced
  • 2 bell peppers diced, any color
  • 3 cloves garlic minced
  • 1 cup quinoa rinsed
  • 1 can 15 oz kidney beans (rinsed and drained)
  • 1 can 15 oz black beans (rinsed and drained)
  • 1 can 15 oz diced tomatoes
  • 3 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper optional, for heat
  • Salt and pepper to taste
  • Optional toppings: avocado slices vegan sour cream, chopped cilantro

Equipment

  • Large pot or Dutch oven (or slow cooker)
  • Cutting board and knife
  • Wooden spoon

Method
 

  1. Sauté the Vegetables:
    - Heat olive oil in a large pot over medium heat. Add onion and bell peppers and sauté for 5 minutes until softened.
    - Stir in garlic and cook for 1 minute until fragrant.
  2. Add the Base Ingredients:
    Add quinoa, kidney beans, black beans, diced tomatoes, and vegetable broth. Stir to combine.
  3. Season the Chili:
    Mix in chili powder, cumin, smoked paprika, cayenne pepper (if using), and salt and pepper.
  4. Cook the Chili:
    - Bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally, until the quinoa is cooked and the flavors have melded together.
    - For slow cooker: Combine all ingredients and cook on low for 6-8 hours.
  5. Serve:
    Ladle the chili into bowls and top with your favorite toppings like avocado slices, vegan sour cream, or cilantro.

Notes

  • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
  • Add more broth if the chili becomes too thick while cooking.