Vegan Quinoa Chili

Change up your chili game with this unique combo of quinoa, lentils, and beans.  The addition of sweet potatoes and cocoa give a nod to traditional American foods and that kick of cinnamon takes your bowl to a whole new level.  This is definitely going to be added to my Sunday fall football menu!  Recipe courtesy of Chef Billy Parisi.

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Votes: 147
Rating: 3.38
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Servings 1-1/2 gallons
Prep Time 15 minutes
Cook Time 70 minutes
Submitted By Chef Billy Parisi
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 147
Rating: 3.38
You:
Rate this recipe!
Servings 1-1/2 gallons
Prep Time 15 minutes
Cook Time 70 minutes
Submitted By Chef Billy Parisi
Share this Recipe
Share this Recipe
Instructions
  1. In a large 2 gallon pot over medium-high heat with 1 tablespoon of olive oil, add in the onions and peppers and sauté for 5 to 6 minutes or until lightly browned and tender.
  2. Next, add in the sweet potatoes, beans, tomatoes, vegetable stock, cumin, chili powder, oregano, quinoa and lentils and stir, and simmer over low heat for 1 hour.
  3. Finish the chili with the coco powder, cinnamon, kale, and salt and pepper.
  4. Serve with sliced green onions.
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Recipe Comments

25 thoughts on “Vegan Quinoa Chili

    1. recipe specialist

      Depending on your preference for a serving size, this recipe will make 24 single cup servings or 12 servings that are 2 cups each.

      Reply
    1. recipe specialist

      Hi Robin,
      Light Kidney Beans are lighter in color than Dark Kidney Beans and may be a bit larger, too. You can use the dark version as a substitute if preferred.

      Reply
  1. Suanne

    Im not vegan or veg but this was super yummy and made it for a dinner party all my guests loved it and had no idea it was vegan. We added cheese on the side along with freetos.

    Reply
  2. Helen

    This looks wonderful. Do you think it would freeze well. There are only two of us and a gallon and a half of chili is just too much.

    Reply
    1. recipe specialist

      Hi Helen,
      This chili should keep in the freezer for about 4-6 months. You may need to add additional liquid when you re-heat it to get it to the best consistency, but it should freeze well.

      Reply
    1. recipe specialist

      Hi Cathy,
      The Quinoa and the Lentils are added uncooked. They will cook and soften as the vegetable stock and other ingredients simmer. We hope you enjoy the recipe!

      Reply
  3. Linda

    The garbanzos and the other 3 bean types all say “15 oz, cooked and drained”. Does this mean 15 oz. of the dry beans, as opposed to a 15 oz. can?
    Just double-checking as that would be a huge difference!

    Reply
    1. recipe specialist

      Hi Linda,
      You can use canned beans (15 ounce cans, drained) if you prefer, otherwise you would want to cook the dried beans, drain them, and then weigh out a 15 ounce portion of each cooked bean. I hope that this helps, and we hope that you love the chili!

      Reply
        1. recipe specialist

          Hi Debboe,
          A 15 ounce portion of beans will be approximately 3/4 cup dried beans. You can used also use canned beans if you prefer.

          Reply
    1. recipe specialist

      Hi Karen,
      We haven’t tested this in a slow cooker, but this method should work just fine. Add all ingredients and cook on high for about 4 hours or low for 6-8 hours. We may recommend stirring it occasionally and adding water if needed.

      Reply
    1. recipe specialist

      Hi Margaret,
      If you’d like to add garlic or onions, you can do so when you saute the peppers in step 1. We may suggest half of a white onion and 1-2 cloves of garlic.

      Reply
  4. Brett

    I was thinking the same thing about the slow cooker, which should allow the use of soaked dried beans. And yet, from past research, I do know that kidney beans must be pre-cooked! Apparently there is a toxin in dry kidney beans can only be neutralized by boiling them on the stove; an internet search will explain the details. I just wanted to mention this in case someone else wanted to try dried beans.

    Reply
  5. Robert Haglund

    This was producing a wonderful aroma in my kitchen the whole time it was cooking! Great appetite stimulant. The flavors were excellent-will be making it for my November office party this time instead of my usual roast turkey (we always have plenty of that).

    I added the baby kale to the serving bowl and stirred it in, cheese on top. I also simmered it stovetop for about two hours- lid on. All the spices from Penderys in Dallas. Their high oil cinnamon is amazing

    Reply
    1. recipe specialist

      Hi Robert,
      Thank you for your review! We’re so happy to hear that you enjoyed the chili and we hope you make many delicious batches in the future!

      Reply
    1. recipe specialist

      Hi Katina,
      We haven’t tried cutting the recipe down to this size, but if you try this you may have to adjust the liquid portion and add more as needed to keep the proper consistency.

      Reply
  6. CarolAnn

    It was good timing to come across your recipe on this snowy December day. I had all ingredients on hand , so decided to give it a try. So easy to make and so hearty and flavorful! I’ve been going back for more throughout the afternoon! This recipe is a keeper. Thank you.

    Reply
    1. recipe specialist

      Hi CarolAnn,
      Thank you for the great review! We’re so happy that you enjoyed the recipe- it is the perfect time of year to make it!

      Reply

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