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    Home » Recipes » Dinner » Vegetarian Dinner

    Quinoa Chilli

    Published: Jul 15, 2021 · Updated: Jul 14, 2021 by Neil 8 Comments

    21 shares
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    A casserole pot of quinoa chilli with a spoon in. Pin title text overlay at top.

    Quinoa chilli. Delicious and easy to make. This healthy vegan chilli is stuffed full of vegetable goodness and even meat eaters won't know the difference!

    Quinoa chilli in a large casserole pot with a serving spoon in. Salt and pepper cellars in the background.

    This quinoa chilli is loaded with red kidney beans, tomatoes, and lots of veggies as well as having the perfect chilli spice mix.

    Although it's made with quinoa instead of meat you can still be sure you're getting a great protein fix.

    You'll find this vegan, gluten free chilli perfect as an easy weeknight dinner and as it makes up to eight servings it's also great for entertaining too!

    I think you'll pretty soon make this your go-to meat free chilli recipe!

    An open wrap with quinoa chilli, iceberg lettuce and grated cheese. Casserole pot in the background.

    I've made this quinoa chilli recipe so many times and it's always gone down well with everyone.

    Even meat eaters haven't noticed a difference.

    You see the quinoa makes up for that by absorbing all the beautiful spices making you think you're actually eating a meat chilli!

    This chilli is really filling too. There will be no one hungry after you've served this up!

    A closed wrap filled with quinoa chilli on two white plates. Casserole pot at the top.

    As you can see we like to enjoy our quinoa chilli in tortilla wraps served with iceberg lettuce and topped with some low fat grated cheddar cheese.

    If you're wondering what to serve with chilli you could easily also use your chilli as a filling for tacos, baked potatoes or even make nachos with it.

    Alternatively it's delicious just served in bowls on its own with a fresh green side salad or some plain rice.

    Chilli is just so versatile and easy to make. Just follow the 5 simple steps below!

    Birds eye view of a bowl of freshly made quinoa chilli.

    How To Make Quinoa Chilli

    1. Sauté the onion and red pepper until softened over a medium heat and stir in the garlic.
    2. Add stock, chopped tomatoes, quinoa, salt, black pepper, chilli powder, ground cumin, and cayenne pepper. Stir well.
    3. Bring to the boil then simmer for about 20 minutes until the quinoa has softened and the majority of the liquid absorbed.
    4. Stir in the kidney beans and frozen sweetcorn and cook for about 5 minutes, stirring until cooked through.
    5. Serve your chosen way and enjoy!

    For This Quinoa Chilli You May Need….

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

    If you do click through, then thanks for being a part of Neil’s Healthy Meals!

    This is the casserole pot I use. It's made of cast iron with a smooth enamel finish to reinforce durability and resistance.

    You'll see me using it in many of my recipes and recipe photographs.

    Hygienic and easy to clean there is no absorption of colours and tastes. It's ovenproof and suitable for all hob types.

    It also comes with a lifetime guarantee. You'll never need to buy another casserole pot after you buy this one!

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    Other Popular Chilli Recipes You Might Also Like

    • Slow cooker vegetarian chilli. Made with Quorn mince, beans and vegetables. This delicious healthy chilli is easy to make. Meat lovers will love it too!
    • Easy vegan chilli is an all in one pot healthy and delicious bean chilli recipe. Packed full of vitamins with this meal you’ll find you won’t be missing meat at all!
    • Healthy slow cooker turkey chilli is a delicious lightly spiced and easy version of the Mexican classic recipe. This tasty dish is one all the family will love!

    Quinoa Chilli Recipe

    You can store any leftover quinoa chilli in an air tight container in the fridge for up to three days. Any longer than that I recommend portioning into individual containers and freezing.

    To reheat your chilli, defrost first then gently heat in a saucepan on your stove or place in a microwaveable bowl and reheat in your microwave.

    I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

    Quinoa chilli in a large casserole pot with a serving spoon in. Salt and pepper cellars in the background.
    Print Recipe Save Recipe Saved Recipe!
    5 from 4 votes

    Quinoa Chilli Recipe

    Quinoa chilli. Delicious and easy to make. This healthy vegan chilli is stuffed full of vegetable goodness and even meat eaters won't know the difference!
    Prep Time15 mins
    Cook Time35 mins
    Course: Dinner
    Cuisine: International
    Servings: 8
    Calories: 133kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Casserole pot
    • Chopping board
    • Kitchen knives
    • Kitchen scale
    • Measuring jug
    • Measuring spoons
    • Wooden spoon

    Ingredients

    • Low fat olive oil cooking spray
    • 1 onion medium sized, diced.
    • 1 red pepper deseeded and diced.
    • 2 cloves garlic crushed.
    • 750 ml vegetable stock
    • 1 can chopped tomatoes.
    • 180 g quinoa rinsed under cold water.
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 tablespoon mild chilli powder
    • ½ teaspoon ground cumin
    • ¼ teaspoon cayenne pepper
    • 1 can red kidney beans rinsed and drained.
    • 180 g frozen sweetcorn
    Metric - US Customary

    Instructions

    • Spray the bottom of a large casserole pot /saucepan 5 times with low fat cooking spray and sauté the onion and red pepper until softened over a medium heat. Add splashes of hot water if the mixture begins to stick. Stir in the garlic for about 30 seconds.
    • Add stock, chopped tomatoes, quinoa, salt, black pepper, chilli powder, ground cumin, and cayenne pepper. Stir well.
    • Bring to the boil then turn down to simmer for about 20 minutes until the quinoa has softened and the majority of the liquid absorbed.
    • Stir in the kidney beans and frozen sweetcorn and cook for about 5 minutes, stirring until cooked through.
    • Serve with rice or in tortilla wraps with a little grated cheese.

    Nutrition

    Calories: 133kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 613mg | Potassium: 352mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1113IU | Vitamin C: 26mg | Calcium: 38mg | Iron: 2mg

    Nutrition Facts
    Quinoa Chilli
    Amount Per Serving
    Calories 133 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 613mg27%
    Potassium 352mg10%
    Carbohydrates 26g9%
    Fiber 4g17%
    Sugar 4g4%
    Protein 5g10%
    Vitamin A 1113IU22%
    Vitamin C 26mg32%
    Calcium 38mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related

    « Cherry Tomato Salad
    Leftover Roast Chicken Salad »

    Reader Interactions

    Comments

    1. Emma Tickner

      July 15, 2021 at 10:30 am

      5 stars
      Looks delicious and will be trying this.

      Reply
      • Neil

        July 16, 2021 at 6:41 am

        Thank you Emma. Hope you enjoy it!

        Reply
    2. Ben | Havocinthekitchen

      July 15, 2021 at 11:50 pm

      5 stars
      Neil, this quinoa chilli looks and sounds splendid - so colourful, hearty, satisfying, yet not too heavy and packed with lots of flavour. So many ways to enjoy it, but I'd probably choose serving in a bowl with some crusty bread. Either way, delicious!

      Reply
      • Neil

        July 16, 2021 at 6:42 am

        Thanks Ben. Yes I'd recommend it served in a bowl and with some crusty bread. That's another delicious way to enjoy it. Thanks for the suggestion!

        Reply
    3. David @ Spiced

      July 19, 2021 at 2:11 pm

      5 stars
      Chili truly is a versatile meal! We normally serve chili with cornbread or crusty bread, but I like your idea of tortillas. That's a fun way to mix things up a bit. And normally I like ground beef in my chili, but I'd be willing to give this version a shot. The flavor sounds great, Neil!

      Reply
      • Neil

        July 19, 2021 at 5:49 pm

        You're right David, chilli is a versatile meal. We too enjoy it many ways and with crusty bread sometimes too. Glad you like it. I can definitely vouch for it being delicious!

        Reply
    4. Laura

      July 27, 2021 at 8:00 pm

      5 stars
      This is why I love ancient grains! So hearty, full of protein and fiber, and they definitely play well with all the flavors! I never miss meat when using quinoa or farro or any ancient grain! And this simple recipe makes it quick and easy as can be! Love this recipe, Neil!

      Reply
      • Neil

        July 28, 2021 at 6:26 am

        Me too Laura. I love cooking with ancient grains! And yes, I could not agree more that you don't miss meat when using them as they absorb all the delicious flavours of the recipe. Thanks for your comment. 🙂

        Reply

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