Quinoa Chili Recipe | Yummly

Quinoa Chili

Julia Craven: "I subbed canned beans for beans I soaked overnigh…" Read More


  • 2 cups cooked quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion (large, diced, 1 3/4 cup)
  • 4 cloves garlic (minced)
  • 29 ounces diced tomatoes
  • 15 ounces tomato sauce
  • 2 cups water (or chicken broth if not making vegetarian)
  • 7 ounces diced green chiles
  • 2 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons cocoa powder
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (or to taste, optional)
  • salt
  • freshly ground black pepper
  • 30 ounces kidney beans (drained and rinsed, I used one dark red, one light red)
  • 15 ounces black beans (drained and rinsed)
  • 1 1/2 cups frozen corn (or fresh)
  • 1/2 cup cilantro (chopped)
  • 1 lime
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Sodium37% DV880mg
    Fat12% DV8g
    Protein37% DV19g
    Carbs21% DV62g
    Fiber56% DV14g
    Calories350Calories from Fat70
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat70
    Total Carbohydrate62g21%
    Dietary Fiber14g56%
    Vitamin A60%
    Vitamin C160%

    * 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.