This vegetarian quinoa chili is a straightforward, filling one‑pot meal that works just as well for a quick dinner as it does for batch cooking. It’s built around staple ingredients, doesn’t require much attention once it’s simmering, and holds up well for leftovers. I make this when I want something hearty without it tipping into heavy comfort food.
Why this recipe works
- One pot, minimal prep
- High in plant protein and fibre
- Reheats and freezes well
- Easily adjusted for heat and toppings
Vegetarian Quinoa Chili
A hearty one‑pot vegetarian chili using quinoa and beans, built from pantry staples and ideal for make‑ahead meals.
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Ingredients
- 1 tbsp oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red pepper diced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli powder adjust to taste
- 400 g chopped tomatoes
- 1 x 400 g tin kidney beans drained and rinsed
- 1 x 400 g tin black beans drained and rinsed
- 150 g quinoa rinsed
- 750 ml vegetable stock
- Salt to taste
- Lime juice to finish (optional)
- 1 x 320 g tin sweetcorn drained and rinsed
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5–10 minutes until soft.
- Add the garlic and pepper and cook for another 2 minutes.
- Stir in the spices and cook briefly until fragrant.
- Add the tomatoes, beans, quinoa and stock. Bring to a gentle simmer.
- Cook for 30–35 minutes, stirring occasionally, until the quinoa is tender and the chili has thickened.
- Season with salt and finish with lime juice if using.
Variations & substitutions
- Add sweet potato cubes for extra body
- Increase chilli for more heat
- Serve with yoghurt, avocado, or rice
Storage & leftovers
Keeps for up to 4 days in the fridge and freezes well. Reheat gently with a splash of water to loosen.