Everyone is abuzz about Thanksgiving and turkey and stuffing and I’m posting a vegetarian quinoa chili recipe. Shame on me. Chock it up to newbie food blogger mistakes… but I just couldn’t wait to share this with you! And don’t worry, I have plenty of holiday recipes coming your way this next month. If you are impatient like I am, go ahead and check out this pumpkin white bean vegetarian chili - it’s ready in 30 minutes and has both pumpkin puree and pumpkin beer! I’m also partial to my white turkey chili, which is great for Thanksgiving turkey leftovers! Back to today’s recipe. This is a vegetarian chili that is not missing out in the hearty, filling, flavorful categories! Seriously, we are carnivores around here and we devoured this vegan quinoa chili. The kiddos ate up their little bowls too - they love chili just like their mama. ❤️ This chili has a great depth of flavor (thank you cocoa powder for adding richness to savory dishes) and a huge hearty factor (quinoa + beans packs quite a punch!) You will not be hungry after a big bowl of this! But you won’t be hurting either - this is all healthy ingredients with nothing to weigh you down. Whether you are vegan, vegetarian or full on meat-lover, this chili has got it going on. No pre-cooked quinoa needed and it’s ready in about 30 minutes. Yes, yes, yes. Serve me another bowl, please! Speaking of, let’s tackle a few quick notes and tips on this vegetarian quinoa chili recipe. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Quinoa: If you have cooked quinoa you would like to use here, just skip the initial simmering in the recipe instructions below. Add your cooked quinoa along with the cocoa powder, beans and tomatoes and simmer for a total of 15-20 minutes. Broth: Vegetable broth keeps this recipe vegan and vegetarian friendly, but I’ve used chicken broth before when that’s what I had on hand and it works great as well. Beans: I like the combo of black beans and light kidney beans for this chili, but you could use all of one or the other or use your favorite combination. Tomatoes: Regular diced tomatoes work great, or you could substitute some fire-roasted diced tomatoes if you want some extra oomph. Toppings: Optional but always welcome! Sour cream/Greek yogurt, shredded cheese, chopped fresh cilantro, green onions, sliced avocado, hot sauce, oyster crackers, etc.
Last thing, what to do with any leftovers. Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers for up to 4-5 months in a freezer-safe container. Thaw overnight and then reheat. I hope you give this a try soon for a warm and hearty vegetarian dinner that’ll have you going back for spoonful after spoonful. Enjoy! XO, Kathryn P.S. If you’re looking for more vegetarian recipes, check out my quick and easy vegetarian curry that’s ready in just 15 minutes! Quinoa: If you have cooked quinoa you would like to use here, just skip the initial simmering. Add it along with the cocoa powder, beans and tomatoes and simmer for a total of 15-20 minutes. Broth: Vegetable broth keeps this recipe vegan and vegetarian friendly, but I’ve used chicken broth before when that’s what I had on hand and it works great as well. Beans: I like the combo of black beans and light kidney beans for this chili, but you could use all of one or the other or use your favorite combination. Tomatoes: Regular diced tomatoes work great, or you could substitute some fire-roasted diced tomatoes if you want some extra oomph. Topping Ideas: Sour cream/Greek yogurt, shredded cheese, chopped fresh cilantro, green onions, sliced avocado, hot sauce, oyster crackers, etc. Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers for up to 4-5 months in a freezer-safe container. Thaw overnight and then reheat.
