Hearty Vegan Chili for All Seasons
A hearty, protein-packed vegan chili featuring beans, veggies, and quinoa for a satisfying meal.
Equipment
- Large pot or Dutch oven (or slow cooker)
- Cutting board and knife
- Wooden spoon
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
Instructions
- 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.
- Add the Base Ingredients:Add quinoa, kidney beans, black beans, diced tomatoes, and vegetable broth. Stir to combine.
- Season the Chili:Mix in chili powder, cumin, smoked paprika, cayenne pepper (if using), and salt and pepper.
- 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.
- 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.
Related Recipes
- Spicy Sweet Potato and Black Bean Chili
- Vegetarian Lentil Stew
- Quinoa and Veggie Stuffed Peppers