Chili is more than just a dish; it’s a warm embrace in a bowl. From family dinners to potluck gatherings, this classic meal brings comfort and joy to many. However, if you’re vegan or just trying to add more plant-based options to your menu, traditional recipes may leave you wanting more. Thankfully, this vegan bean and quinoa chili recipe offers a delicious solution.
Makes 6 – 8 servings | ⏱️ 45 mins | gluten free 🌾
Vegan Bean & Quinoa Chili
Servings 6 servings
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Ingredients
- 1 tbsp avocado oil
- 1 white onion minced
- 8 cloves garlic minced
- 2 large 796 ml cans crushed tomatoes
- 1 large 796 ml can black beans
- 2 large 796 ml cans kidney beans
- 1 cup water
- 3 bouillon cubes
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup canned corn
- 1/2 cup nutritional yeast
- 1 tbsp onion powder
- 2 tbsp ground cumin
- 1/2 tbsp chili powder
- 1 tbsp paprika
- 1/2 cup quinoa
- Salt and pepper to taste
Instructions
- Begin by heating the avocado oil in a large pot.
- Add the onions and garlic and cook until the onions become translucent.
- Add the crushed tomatoes and stir for one minute.
- Next, add the beans, water, bouillon cubes, bell peppers, canned corn, quinoa, and spices.
- Let everything simmer for 40 minutes.
- Allow the chili to cool fully before storing it in glass containers in the fridge for up to 5 days.
