Quinoa Chilli

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!

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!

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!

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!

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! 🙂

Print Recipe

5 from 4 votes

Quinoa Chilli

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.
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp mild chilli powder
• 1/2 tsp ground cumin
• ¼ tsp 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