Quinoa Chili

Quinoa chili is made in one pot on the stovetop in 30 minutes or less! This easy dinner recipe is packed with good-for-you ingredients and delicious seasonings. You won’t miss the meat in this vegetarian dinner.

Pair this delicious quinoa chili with roasted Brussels sprouts, an easy Italian salad, or this simple fruit salad recipe.

Quinoa Chili

We love chili at our home and it’s on the menu frequently as the weather cools down. This crockpot chili is our go-to recipe and one of the most popular recipes on my site.

But when we’re feeling like amping up the veggies, we turn to this vegetarian chili or this very Quinoa Chili recipe — both are incredibly filling and delicious. Thanks to the quinoa in this chili, it’s still packed with protein and sure to leave you feeling full and satiated.

With sweet potatoes, beans and the perfect seasoning blend, Quinoa Chili is the best!

 Quinoa Chili ingredients

• Sweet potatoes: One of my all-time favorite veggies makes an appearance in this chili; it adds a nice sweetness, a good texture, and the perfect thickness.
• Seasoning blend: This Quinoa Chili has the best blend of spices! We’ve got chili powder, cumin, cayenne pepper, onion powder, garlic powder, and of course salt and pepper.
• Quinoa: Quinoa forms the base of the chili; it thickens and absorbs flavors from all the different ingredients.
• Chicken stock: I love the flavor of chicken stock with all the other ingredients, but use vegetarian broth to keep this Quinoa Chili vegetarian/vegan
• Chili beans: We like the chili beans in mild sauce but use whatever heat you prefer. Unsure what chili beans are? Here’s a great explanation.
• Black beans: If you’d rather skip the black beans, use another can of chili beans in this recipe.
• Frozen corn: If you have access to fresh corn, that’ll work as well (cut right off the cob).
• Petite diced tomatoes: Use fire-roasted tomatoes for extra flavor! Depending on the acidity of the canned tomatoes, you may want to add a pinch of sugar. (We love San Marzano® tomatoes best in this chili.)
• Toppings: See below!

Variations

• To make this chili vegetarian, swap the chicken stock for vegetarian stock (or broth).
• This recipe also makes for the best vegan Quinoa Chili! Use vegetarian stock or broth in place of chicken stock and use vegan alternatives for topping the chili.
• For more of a southwest Quinoa Chili, add a teaspoon of Mexican oregano, a diced green or poblano pepper, and a diced red or yellow pepper. Sauté the peppers for 3-4 minutes right before adding in the quinoa.
• To make a turkey Quinoa Chili, add in some browned ground turkey. If adding in ground turkey, you may want to amp up the spices as well. Don’t forget to season the ground turkey with salt and pepper.
• Add fresh onion and/or garlic. If I have a little more time, I’ll sometimes add in half of a diced yellow onion and a few teaspoons of minced garlic. Sauté for 3-4 minutes before adding in the sweet potato.

Quick notes

• Freezing: While you CAN freeze this chili, it doesn’t thaw/reheat as nicely as making it fresh. The quinoa continues to absorb liquid and becomes a little soggy.
• Reheating: Warm leftovers in the microwave or reheat gently on the stovetop. Add additional chicken/veggie stock as needed to thin out the chili a bit.
• Quinoa continues to absorb liquid as it sits. This chili will continue to get thicker and thicker, so keep that in mind for when you pull the chili off the stovetop.
• Chop the sweet potatoes into small bite-sized pieces; this ensures they’ll cook by the time everything else is done.

More quinoa recipes

• Quinoa Salad with avocado
• Quinoa Enchilada Bake with roasted sweet potatoes
• Crockpot Quinoa Tacos 10 minutes prep
• Quinoa Black Bean Salad reader favorite
• Southwest Quinoa Salad with a cilantro-lime vinaigrette

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4.93 from 13 votes

Quinoa Chili

By Chelsea Lords

This one-pot Quinoa Chili comes together in 30 minutes, packed with hearty ingredients and bold seasonings. So delicious, you won’t miss the meat!

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Equipment

• Large cast-iron pot

Ingredients 

USMetric

 

1x2x3x

• ▢ 1-1/2 tablespoons olive oil
• ▢ 2 cups peeled and chopped sweet potatoes
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1/2 teaspoon onion powder
• ▢ 1/4 teaspoon garlic powder
• ▢ 3/4 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 1 cup white quinoa
• ▢ 2 cups chicken stock or broth; use vegetarian stock/broth to keep this vegetarian
• ▢ 1 cup frozen corn
• ▢ 1 (15.5-ounce) can chili beans in mild sauce
• ▢ 1 (15-ounce) can black beans drained and rinsed
• ▢ 1 (14.5-ounce) can petite diced tomatoes
• ▢ Toppings as desired see note 1

Instructions 

• Heat olive oil in a large, cast-iron pot over medium-high heat. Once shimmering, add peeled and chopped sweet potatoes.
• Cook until quite tender, around 7–9 minutes. Add chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Stir for 1 minute or until fragrant.
• Thoroughly rinse the quinoa. Remove pan from heat and add quinoa to the hot pan, stirring constantly for 30 seconds.
• Return to heat and add in stock/broth, frozen corn, undrained chili beans, black beans, and undrained diced tomatoes.
• Stir everything well and bring to a boil. Once it is boiling, reduce heat to medium low and cover the pot.
• Allow to simmer 20–25 minutes or until most of the liquid is absorbed. The time will vary, depending on the heat of your stove. For best results, check it every 3–5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.
• Once liquid is mostly absorbed, remove from heat. Season to taste with any additional salt/pepper as needed. I like to add a few tablespoons of lime juice here.
• Add your favorite toppings to individual bowls. I top mine with a good handful of freshly shredded sharp Cheddar, another squeeze of lime, a good dollop of sour cream, and some chopped cilantro. Don’t forget the toppings; they add a lot!

Recipe Notes

Note 1: Optional toppings: fresh lime juice, chopped cilantro, sour cream, and/or Cheddar cheese.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. For longer storage, freeze in a freezer-safe container for up to 3 months and thaw in the fridge before reheating.

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 38g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 456mg | Potassium: 506mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6720IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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