This quinoa chili recipe is 100% plant-based, yet packed with so much protein, fiber, and veggies! It’s made with quinoa, roasted red peppers, beans, and kale for the ultimate healthy chili.
Quinoa Chili with Roasted Red Peppers
Fall is in the air and if you’re looking for a hearty, plant-based meal that’s packed with all the good stuff, then this quinoa chili is a must.
We love this quinoa chili because it’s made with just 1 pot and you get so many servings of veggies, protein, and fiber without needing to add any meat. The flavors are on par with a few basic spices and added heat from jalapeño!
Why you’ll love it!
You only need to use one pot for this entire meal.
Dinner is ready in less than 45 minutes.
Leftovers for days.
Packed with protein, fiber, and veggies.
Quinoa: no need to precook your quinoa for this recipe. You’ll be cooking it right in the pot.
Roasted Red Pepper: as part of the red sauce in this quinoa chili recipe, you’ll be blending up an entire jar of roasted red peppers!
Jalapeño: jalapeño adds some heat, but you can always tame it down with green chiles instead.
Beans: we used white northern and red kidney, but you can truly use 2 cans of whatever beans you have on hand.
Kale: kale adds earthiness and another veggie.
Spices: spices required include chili powder, cumin, garlic powder, and salt. If you have our homemade chili seasoning on hand you can use that too!
Maple syrup: maple syrup is our secret ingredient. Keep reading to see why.
In almost all of our chili recipes, we use the same secret ingredient because it really brings out all of the warm flavors of the chili. Can you guess?
This might sound a little odd, but just trust us.
How to Make Quinoa Chili (quick guide)
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
Blend roasted red peppers.
Cook onion and garlic in olive oil and salt.
Add the red pepper, jalapeño, and quinoa and cook for 3-4 minutes.
Add the rest of the ingredients.
Bring to a boil.
Turn the heat down to low and cover. Let simmer for 15 minutes or until the quinoa is fully cooked.
This is hands-down our favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
Place the jar of roasted red peppers (including any liquid) into a high speed blender and blend until completely smooth. Set aside for later.
Heat a large Dutch oven or pot over medium/high heat. Add olive oil. When the olive oil is fragrant, add the onion to the pot. Season with salt and let the onion saute for 3-4 minutes and then add the garlic and let it cook for an additional 1 minute.
Add the red pepper, jalapeno, and quinoa to the pot and toss with the onion and garlic. Toast the garlic for 3-4 minutes, stirring periodically.
Then, add the pureed roasted red peppers, great northern beans, kidney beans, crushed tomatoes, vegetable broth, chili powder, cumin, garlic powder, salt, and maple syrup to the pot and stir to combine.
Lastly, add the kale, stir again and then bring the chili to a boil. Turn the heat to low and cover. Let the chili simmer for 15 minutes.
Uncover the chili, stir, and allow the chili to cook until the quinoa is completely cooked.
Serve the chili with your favorite chili toppings and enjoy.
Tips & Notes
If you like spicy chili, add the jalapeno seeds to the chili.
Feel free to omit the kale if you don’t like greens in your chili.
If you are out of kidney beans and great northern beans, feel free to substitute them with any other bean.
This recipe was redeveloped and updated on October 14, 2022. Find the original recipe HERE.