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Vegan Bean & Quinoa Chili

Mexican food is my all-time favorite type of cuisine. There are so many different combinations of flavors, vegetables and proteins that I never get bored! This vegan bean & chili recipe is my go-to for something quick, full of flavor and protein-rich.

Prep Time: 5 min

Cook Time: 35 min

Total Time: 40 min

Yields: 4 servings


1 can diced tomatoes

1 tbsp olive oil

1 medium onion

1 peeled and chopped carrot

1 chopped celery stick

½ chopped red pepper

½ chopped orange pepper

½ chopped yellow pepper

½ cup cooked black beans

½ cup cooked kidney beans

½ cup corn

½ cup dry quinoa

1 tbsp paprika

1 tbsp coriander

1 tbsp cumin

1 tsp chili pepper

½ tbsp garlic powder

salt & pepper to taste

fresh lime juice to taste

Optional: vegan cheese, vegan sour cream and/or cilantro for garnish


1. Heat oil in a medium pot. Add onions and cook until translucent, approximately 3 minutes.

2. Add carrots, celery and peppers; cook until soft. Then add spices and cook an additional minute or until spices become aromatic.

3. Next, add tomatoes, beans, corn, quinoa and 2-4 cups of water. Let simmer with pot partly covered for at least 20 minutes or until desired thickness of chili is reached.

4. Serve and top with fresh lime juice to taste. Add vegan cheese, vegan sour cream and/or cilantro for an added touch!

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