This vegan chili recipe gets a boost with fluffy quinoa and a fragrant homemade chili spice blend. It’s hearty, healthy, and even better the next day!
The secret to this cozy and comforting vegan chili is the big, bold flavor. I added a bit of Mediterranean flair with warming allspice, ground cumin, and Spanish paprika. It’s so vibrant and full of protein that you won’t miss the meat!
If you’ve been eating the Mediterranean way for a while, you know we plan our meals around fresh, seasonal produce. We often eat vegetarian and vegan recipes with hearty grains, nuts, and legumes, rather than meat. This vegan chili stays true to that spirit, with quinoa and beans adding heft without feeling heavy.
Technically, quinoa is a seed that is not typical of the Mediterranean, but it fits in like an old friend! Serve on its own or with crispy fresh pita chips for a comforting feel-good meal.
Table of Contents
Ingredients and Substitutions
My goal when I created this vegan chili recipe was nutritious and satisfying ingredients that stay true to that comforting chili flavor profile everyone loves. Here’s what you’ll need:
- Quinoa: You do not need to rinse the quinoa before cooking it, unless you buy it from a local source or in bulk.
- READ MORE: Our essential guide to cooking quinoa.
- BEST SUBSTITUTE: Couscous, barley, brown rice, or farro. You can cook couscous right into the chili, but rinse and boil grains to in water to soften first.
- Extra virgin olive oil: I love the richness of our Greek Early Harvest with this recipe, particularly that final drizzle on top!
- Fresh aromatics: yellow onion, garlic, carrots, and green bell pepper. Any color onion (or shallots) would work. Swap the green bell pepper with another color, or use celery.
- Tomatoes: I used chopped tomatoes with their juice. If you have canned whole tomatoes, simply squeeze them in a bowl to process into large pieces.
- Vegetable broth: Make your own with leftover food scraps, use low-sodium store bought broth, or swap with chicken stock/broth if you’d like.
- Beans: A combination of black and kidney beans brings more flavor and texture, but you can double up on one if you’d like.
- Fresh herbs: Cilantro and parsley give the perfect amount of color and freshness. If you don’t like cilantro, simply use more parsley (and vice versa).
- Lime: A fresh zing is key! Lemon juice is the best substitute.
- Jalapeno (optional): Remove the seeds or use picked jalapeno for a milder heat.
- Chili spice blend: Chili powder, sweet paprika (smoked works too), ground cumin, and ground allspice add warming Mediterranean-style flavor. Salt and pepper wake everything up.
How to Make Vegan Chili
Don’t underestimate that last splash of freshly squeezed lime juice and drizzle of good extra virgin olive oil. It makes all the difference! Here are the steps:
- Cook the quinoa. In a small saucepan, combine 1/2 cup (uncooked) quinoa and 1 cup water and set over medium heat. Cook until the water is absorbed, 10 to 15 minutes (quinoa will be partially cooked). Remove from heat and set aside.
- Meanwhile, prep your veggies. Chop 1 yellow onion. Mince 5 garlic cloves. Peel and chop 2 carrots. Chop 1 small green bell pepper. Drain and rinse 1 (15 oz) can of black beans and 1 (15 oz) can of kidney beans.
- Saute the veggies. In large saucepan or pot, heat 2 tablespoons extra virgin olive oil over medium until shimmering but not smoking. Add the onion, garlic, carrot, and bell pepper. Cook for 4 minutes or so, tossing regularly, until softened.
- Season the chili. Add 1 (16oz) can of chopped tomatoes and their juices and 4 cups vegetable broth. Season with 2 1/2 teaspoons chili powder, 1 teaspoon sweet paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground allspice, and salt and pepper to taste.
- Simmer the chili. Bring to a boil, then stir in the black beans, kidney beans, and partially-cooked quinoa. Lower heat and let simmer for 25 minutes.
- Meanwhile, prep your finishing touches. Ready yourself 1/2 cup chopped cilantro and 1/4 cup chopped parsley. Juice 1 lime. Optionally, slice 1 jalapeno (remember to wash your hands well after!).
- Remove from heat. Stir in the cilantro, parsley, and lime juice. Transfer to serving bowls and finish each bowl with the jalapeno slices (if using) and a generous drizzle of olive oil. Enjoy!
What to Serve with Vegan Chili
No sides are necessary, but freshly crisped pita is a nice little topping or dip situation (feel free to use gluten free pita bread). A crisp winter salad, like our fennel orange salad, would also round out the meal nicely.
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Vegan Chili
Ingredients
- 1/2 cup quinoa (uncooked; you don't have to rinse it)
- 1 cup water
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 small yellow onion, chopped
- 5 garlic cloves, minced
- 2 carrots, peeled and chopped
- 1 small green bell pepper chopped
- 1 (16oz) can chopped tomatoes with their juice
- 4 cups low-sodium vegetable broth
- 1 (15oz) can black beans, drained and rinsed
- 1 (15oz) can kidney beans, drained and rinsed
- 1/2 cup chopped cilantro
- 1/4 cup chopped parsley
- 1 large lime, juiced
- 1 jalapeno, sliced (optional)
For the Chili Spice Blend
- 2 1/2 teaspoons chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
- Cook the quinoa. In a small saucepan, combine quinoa and water and set over medium heat. Cook until the water is absorbed, 10 to 15 minutes (quinoa will be partially cooked). Remove from heat and set aside.
- Saute the veggies. In large saucepan or pot, heat the olive oil over medium heat until shimmering but not smoking. Add the onions, garlic, carrots, and bell peppers. Cook for 4 minutes or so, tossing regularly, until softened.
- Simmer the chili. Add the tomatoes and their juices, vegetable broth, and Chili Spice Blend ingredients, seasoning with salt and pepper to taste. Bring to a boil. Stir in black beans, kidney beans, and partially-cooked quinoa. Lower heat and let simmer for 25 minutes.
- Remove from heat. Stir in the cilantro, parsley, and lime juice. Transfer to serving bowls and finish each bowl with the jalapeno slices (if using) and a generous drizzle of olive oil. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage: Let leftovers cool completely, then add them in a tight-lid glass containers in the fridge. They should keep well for 3 to 4 days.
- To freeze: Store in a moisture-proof large freezer bag (allow a bit of room in the bag). If it’s stored correctly it can be kept in the freezer for around 5 months.Thaw in the fridge overnight, then warm over medium-low heat, adding more liquid as necessary.
- Slow cooker option: Do NOT pre-cook the quinoa. Simply add all the ingredients to your slow cooker, stir and cook on low for 4-5 hours or on high for 2-3 hours.
- Instant pot: Sauté your onion and garlic with the spices first via the “sauté” option on the pot. Then you can add the remaining ingredients and select the “pressure cook” option. (Don’t precook the quinoa.)
Nutrition
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*This post has recently been updated with new information for the readers’ benefit.
Great new flavor. Nice changes up from typical Southwest American chili. Another fall favorite.
Hello. In your ingredient list you have a lime. In your directions you say add the lemon juice. I’m making this now and will use lime but I know how many of your recipes include the juice from lemons. Can you clarify please?
Hi Suzy.
How many cups does this recipe make?
Hi, Tracy. Unfortunately, we don’t have that exact measurement. I’m so sorry.
Since I don’t like cilantro and was out of parsley, I substituted 3-4 cups of spinach at the end. Was delicious!
NOTE: The ingredients call for lime juice, but instructions say lime juice, but the recipe states to add the lemon juice at end. I used lime!
Made it with wild rice instead of quinoa, and had to substitute a cinnamon, clove and nutmeg mix for the allspice (it isn’t easy to find where I live).
Was absolutely delicious – everyone had second helpings.
I generally love your recipes and was looking forward to trying this since I love quinoa. I made it per recipe but was not wowed by it, and something seemed to be missing. It will be one of the few recipes I won’t be making again. Having said that, I do make a lot of your recipes on repeat.