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|Calories350Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Julia Craven a year ago
I subbed canned beans for beans I soaked overnight. The next morning I put everything in the crock pot for several hours on high and it came out great I didn’t pre cook the quinoa, I just threw it in to let it cook with everything else. I had to add an extra cup of liquid (in my case vegetarian chicken flavored stock) and it worked perfect. Topped with vegan sour cream and lime. Tasted great!
Stacey Calitz a year ago
Great, a little bit hot but making it again
Ellen Delibrew a year ago
Turned out excellent! Absolutely delicious. I modified the recipe using more quinoa and less kidney beans, but it turned out just as hearty.
Bonnie 2 years ago
I have made a lot of vegan chili from many different recipes, but this is the best! It is our favorite chili now. It’s perfectly spiced, and the quinoa adds an amazing texture. Love it!
Marco H. 2 years ago
Without corn (didn't have any) and added Parmesan on top.
Amanda O. 2 years ago
Super delicious and filling! it was a bit sweet for my taste but I think it was the kind of tomatoes I used. Such a great comfort food!
Paritosh Shah 3 years ago
quinoa adds great texture to an otherwise basic bean chili. i used only black beans, since i was out of red beans, still looked / tasted great.