Description
Make this hearty One-Pot Vegan Quinoa Chili in 30 minutes! Packed with protein, veggies, and bold spices, it’s an easy, flavorful, and healthy dinner idea
Ingredients
1 cup quinoa, rinsed and drained
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 bell pepper, diced
1 medium zucchini, diced (optional)
1 can (14 oz) diced tomatoes
1 can (14 oz) tomato sauce
2 cups vegetable broth
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) kidney beans, drained and rinsed
1 cup frozen corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
Optional toppings: avocado slices, chopped cilantro, vegan sour cream, crushed tortilla chips
Instructions
- Rinse the quinoa under cold water and set aside.
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 1 minute.
- Add bell pepper and zucchini (if using) and sauté for another 3–4 minutes.
- Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper. Toast the spices for 30 seconds.
- Add diced tomatoes, tomato sauce, vegetable broth, and quinoa. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally.
- Stir in black beans, kidney beans, and corn. Simmer uncovered for 5 minutes.
- Adjust seasoning with salt and pepper. Serve hot with desired toppings.
Notes
For a thicker chili, mash some beans or reduce the broth. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-inspired