Vegan Quinoa Recipes: Chili

Vegan Quinoa Recipes: Chili

Chili is my favorite especially if I’m feeling under the weather. It’s easy to make, but you do have to keep an eye on it otherwise it will stick to the bottom of the pot and be a nightmare to clean.


This chili is loaded with all sorts of veggies and can be customized at least a hundred different ways. It has canned, frozen, and fresh vegetables in a rainbow of colors and tastes amazing, especially with crackers. This fills my industrial stock pot, so you might want to cut down on the ingredients. It freezes well and I like to have at least one gallon freezer bag full in the freezer.



Vegan Quinoa Chili



  • 3 cans black beans
  • 3 can kidney beans
  • 2 large cans diced tomatoes
  • 1 can tomato juice
  • 1 can tomato paste
  • 16 oz sliced mushrooms
  • 2 yellow squash
  • 2 zucchini
  • 10 oz. shredded carrot
  • 16 oz. frozen corn
  • 1 cup quinoa
  • chili, salt, pepper, and cayenne to taste



  1. Wash and chop (if necessary) all fresh vegetables. Put into pot with tomato juice on medium to medium high heat. Season with spices.
  2. Cook fresh vegetables for 5-6 minutes then add quinoa and diced tomatoes.
  3. Cook until almost tender, stirring every few minutes to keep quinoa from sticking to the bottom of the pot. If sticking persists, then turn down the heat.
  4. Add the rest of the canned ingredients. Taste and season as needed.
  5. Once the chili is bubbly again add the frozen corn and cook for a minute more.
  6. Then ta-da! You have your very own pot of yummy chili.



You can substitute any of the veggies. I have an intolerance to bell pepper, but that might be a very yummy addition.

If necessary, cook the squash in a different pot with some of the tomato juice, then blend and add. No one will notice it’s in there.

Half the quinoa can be substituted for a mock beef crumble, or the real thing.

I had someone suggest celery to me, which I haven’t tried yet.

It’s also really yummy if you add pasta, too. Normally there is no room in my pot for said pasta.


Vegan Quinoa Recipes

Nutrition Facts:

Recipe Serving: 2 cups

Servings per Recipe: 22

Calories per Serving: 215

Calories from Fat: 12.6

Total Fat: 1.4 g

Cholesterol: 0 mg

Sodium: 327 mg

Total Carbs: 40.49 g

Dietary Fiber: 12.59 g

Sugars: 9.59 g

Protein: 11.65 g

Vitamin A: 67%

Calcium: 13%

Vitamin C: 124.5%

Iron: 15.5%


In a serving of this recipe alone you get nearly a quarter of your daily intake of protein. You get plenty of good fiber, a low fat intake, and get plenty of vitamins and minerals to go along with it! 


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