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a bowl with quinoa chili, white cream on top, cilantro, and dorito chips on top of a blue towel.
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5 from 1 vote

Quinoa Chili

This vegan and Mexican inspired Tri-Color Quinoa Chili is packed full of delicious flavors. Perfect for Meatless Monday, this dish is quick and easy, making it great for a weeknight. With a little bit of spice, chunks of tomato, and red beans cooked just right, this dinner will be a winning choice.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: American, Mexican American, Tex Mex
Servings: 4
Calories: 581kcal


  • 3/4 cup tri-color quinoa uncooked and rinsed
  • 1 cup corn
  • 1/2 cup green olives
  • 1/2 cup cilantro fresh
  • 2 tbsp olive oil
  • 1/2 cup onions red
  • 2 green chilies seeded and diced
  • 3 garlic cloves finely minced
  • 1 tbsp chili powder
  • 2 tsp cumin powder
  • 14 ounces peeled tomatoes
  • 14 ounces tomato puree
  • 28 ounces red beans
  • 2 cups vegetable broth
  • 1 tbsp lemon juice
  • salt and pepper to taste


  • Prepare quinoa. Fill a medium saucepan with water and bring to a boil. When boiling, turn on low heat, add quinoa, and cook for 12 minutes. When done, drain from hot water in a metal strainer, let cold water run on quinoa for some seconds then let drain completely.
  • Heat oil in a large pot over medium heat. Add onion and garlic, let cook until tender. Add spices and peppers. Continue to cook for 2 minutes.
  • Pour peeled tomato, tomato purée, vegetable broth, and lemon juice in the pot. Stir and bring to a boil. Cook for about 5 minutes. Add beans, corn, olive, cilantro, and quinoa. Cook for another 5 minutes until heated through.
  • Adjust to taste and serve with desired toppings.


Calories: 581kcal | Carbohydrates: 95g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Sodium: 1020mg | Potassium: 1791mg | Fiber: 23g | Sugar: 13g | Vitamin A: 1781IU | Vitamin C: 31mg | Calcium: 153mg | Iron: 11mg