Wholesome, hearty, and packed with plant-based protein, this Vegetarian Quinoa Chili is a dream for health-conscious eaters and anyone short on time. Made with simple pantry staples like black beans, tomatoes, and quinoa, it’s both nutritious and satisfying. The bold seasoning of cumin and chili powder delivers rich flavor in every bite. Perfect for busy weeknights, this one-pot wonder comes together fast and keeps you full without weighing you down.
Ingredients
- 1/2 cup quinoa, rinsed
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
Instructions
- In a small saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and has absorbed all the water. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- While the quinoa cooks, heat the olive oil in a medium saucepan or pot over medium heat.
- Add the diced onion and sauté for 3–4 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring continuously to prevent burning.
- Stir in the black beans, diced tomatoes, cumin, and chili powder. Mix well to combine all the ingredients.
- Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for 10–12 minutes, stirring occasionally, to allow the flavors to meld.
- Add the cooked quinoa to the pot and stir thoroughly to combine with the chili mixture.
- Simmer the chili for another 2–3 minutes to warm through. Taste and adjust seasoning if needed before serving.
Nutritional Information (Per Serving)
Calories: 260
Protein (g): 9
Fat (g): 8
Carbohydrates (g): 37
Fiber (g): 8
Sugar (g): 5
Sodium (mg): 320
Storage Instructions
Store any leftover vegetarian quinoa chili in an airtight container in the refrigerator for up to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 2 months. Allow the chili to cool completely before refrigerating or freezing to maintain best quality and texture.
Reheating Instructions
To reheat, warm the chili gently in a saucepan over medium heat, stirring occasionally, until heated through. If reheating from frozen, allow to thaw overnight in the refrigerator first. Alternatively, microwave in a microwave-safe bowl covered with a lid or damp paper towel for 2–3 minutes, stirring halfway through for even heating. Add a splash of water or vegetable broth if the chili has thickened too much during storage.
Ingredient Additions & Swaps
To enhance nutrition while keeping the chili paleo-friendly, consider adding chopped bell peppers or zucchini for extra fiber and antioxidants. Swapping black beans with more vegetables or chopped mushrooms can reduce carbohydrates while preserving hearty texture. To boost protein, stir in cooked lentils or hemp seeds; just keep in mind that while lentils are not strictly paleo, some versions of the diet allow them in moderation. Fresh herbs like cilantro or a squeeze of lime juice can brighten the flavor without altering the nutritional profile.
