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A close-up of a hearty bowl of quinoa chili topped with fresh avocado, cilantro, and a dollop of sour cream.

Hearty Vegetarian Quinoa Chili (Gluten-Free)

This robust and flavorful quinoa chili is packed with vegetables, beans, and protein-rich quinoa, offering a satisfying and wholesome meal that's entirely vegetarian and gluten-free. Perfect for a cozy night in!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional, for heat
  • 1 28-oz can crushed tomatoes
  • 1 15-oz can diced tomatoes undrained
  • 1 15-oz can kidney beans rinsed and drained
  • 1 15-oz can black beans rinsed and drained
  • 1 cup vegetable broth
  • 1/2 cup uncooked quinoa rinsed
  • 1 bay leaf
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
Optional Toppings
  • Fresh cilantro chopped
  • Avocado diced
  • Vegan sour cream or Greek yogurt
  • Jalapeño sliced
  • Tortilla chips gluten-free

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Stirring spoon/ladle

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, until vegetables begin to soften.
  2. Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
  3. Pour in crushed tomatoes, diced tomatoes (undrained), rinsed kidney beans, rinsed black beans, and vegetable broth. Add the rinsed uncooked quinoa and bay leaf. Stir well to combine.
  4. Bring the chili to a gentle boil, then reduce heat to low, cover, and let it simmer for at least 30-35 minutes, or until the quinoa is cooked through and the chili has thickened to your desired consistency. Stir occasionally to prevent sticking.
  5. Remove the bay leaf. Season the chili with salt and black pepper to taste. Ladle into bowls and serve hot with your favorite optional toppings like fresh cilantro, diced avocado, or gluten-free tortilla chips.

Notes

Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months.
Variations: For extra veggies, feel free to add diced carrots, celery, or corn along with the bell peppers. A splash of lime juice at the end brightens the flavors.
Heat Level: Adjust the amount of cayenne pepper to your preference, or add a pinch of red pepper flakes for more heat.