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Vegetable & Quinoa Chili Recipe

Your new favorite one-pot wonder. Nutrient-dense vegetables, fluffy quinoa, warming spices.

The sad thing about cooking is that we don’t always have time to do it. Even the best-laid plans inevitably devolve into a hysterical baby on the floor, permanent marker streaks on the walls, and stains on shirts. That’s why we love one-pot wonders, especially when you just have to toss ingredients into a pot.

Our Vegetable & Quinoa Chili is inspired by our chili puree. It is packed with nutrients, so you can feel good about giving it to your whole family. There are plenty of ways to dress up this dish. Some great toppings are avocado, sour cream, shredded cheese, ground turkey, or ground beef. Double this recipe for grab-and-go lunches all week long.


  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa (170g)
  • 28 oz can diced tomatoes
  • 15 oz can tomato sauce
  • 4.5 ounce can green chiles
  • 15 ounce can kidney beans
  • 15 ounce can white beans
  • 1 cup frozen corn (130g)
  • 2 1/2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 2 teaspoons dried parsley
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh Cilantro
  • Sour Cream
  • Shredded Cheddar Cheese
  • Diced Avocado
  • Black Pepper


  1. In a large stockpot, combine diced onion, minced garlic, and olive oil. Saute the onion and garlic for 5-8 minutes, until the onions are soft and translucent.
  2. Add in quinoa, diced tomatoes, tomato sauce, green chiles, kidney beans, and white beans. Mix until well-combined, and allow to simmer for 5 minutes.
  3. Add in frozen corn, smoked paprika, cumin, dried parsley, chili powder, turmeric, salt, and black pepper. Mix until well-combined.
  4. Allow the mixture to simmer for 20-30 minutes until the flavors are well-combined.
  5. Scoop the chili into bowls, and top it off with a dollop of sour cream, a sprinkle of cheddar cheese, chopped cilantro, diced avocado, and a sprinkle of fresh cracked black pepper.
  6. Serve immediately and enjoy!

About the Author

Chelsea Hawk

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