An easy quinoa chili that comes together in less than 1 hour! Easy, delicious, super healthy and so satisfying!
Keyword quinoa chili, vegan chili, vegetarian chili
Prep Time 10mins
Cook Time 45mins
Total Time 55mins
Author Kim Lee
1medium yellow or white onion, diced
3small or 2 large sweet potatoes, diced (about 1 pound)
1teaspoonsea salt + more to taste
4cupsvegetable broth, low sodium, divided
1cupquinoa, uncooked (you will not need to rinse if using Bob's Red Mill quinoa)
1cankidney beans, drained and rinsed15 oz
1canblack beans, drained and rinsed15 oz
1 1/2cupscorn kernels, frozen, canned and drained, or roasted
Optional for serving:
lime juice, avocado, fresh cilantro, sour cream and/or cheese, as preferred, and plenty of corn bread
In a large pot over medium heat, sauté diced onion in about 2 teaspoons oil until translucent and soft. Add diced sweet potato and spices (all are optional). Cover and cook for 5 minutes.
Add 3 cups vegetable broth and bring mixture to a low boil on medium high heat, then lower heat to medium-low and simmer. Add quinoa, beans, corn and cinnamon stick; cover and cook for 30 minutes more and until the sweet potatoes are fork tender and the chili is thick. Once chili is done cooking, stir in additional cup of vegetable broth. Taste and add more seasonings as needed.
As with all chili and soup recipes, this is best when prepared the night before or has time to sit before serving for a few hours so the flavors can really shine.
Remove cinnamon stick and serve with fresh cilantro, lime juice, avocado slices, guacamole, chips, sour cream and/or cheese, as preferred.
*The quinoa will soak up the liquid of any leftover chili. Before reheating leftover chili, I would recommend adding more vegetable broth or water to thin the chili back out.*See full blog post for slow cooker and pressure cooker instructions.Storage + Freezing:
Make ahead. This is a great recipe for meal prep or as a make ahead meal, and reheats very well. In fact, I think it’s even tastier the next day!
Leftovers. Store in an airtight container in the fridge for up to about 5 days.
Freezing. You can freeze vegetarian chili. Once it’s completely cooled, place it in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop. You will most likely need to add more liquid to the chili because the quinoa will absorb the liquid.