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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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.
I accidently used chicken and vegetable stock. 🙁 I probably should start over.
So I am used to cooking my chili in an instant pot so I dont precook the quinoa. This time I cooked it on the stove top and I didn’t precook the quinoa… any suggestions??
Hi, Tamara. How did it turn out without pre-cooking the quinoa?
I serve this vegan chili all the time but I’m going to cook it for meat eaters and wanted to take out the quinoa and add lamb…. How would you season them lamb?
Hi, Stephanie. Honestly, I would just simply season the lamb with a little salt in pepper. There are so many flavorful spices in the chili itself, I don’t feel like any others would be necessary on the lamb.
I am a very devoted Canadian fan of your site and I am always disappointed when your book give-aways are limited to your American based devotees. You could never get a more ardent devotee than this east coaster. I live within steps of Halifax Harbour so have access to freshly caught fish of vast variety on a daily basis. I do not eat red meat at all and consume fish at least three or four times a week.
Hi, Robert! Believe me, I wish we have a better way to do this, but there are several limitations with approving giveaways etc outside the USA. Please know how much I appreciate you
Suzy, my boyfriend and I have been making many of your recipes since we’ve deciding to switch to healthier diet and lifestyle! And your dishes have made this transition so much more fun, easy and delicious!! Thank you!!
Wonderful! Thanks, Tonia!
Wonderful vegan chili recipe and so easy to make!!!
Thanks, Donna!
My family doesn’t really like cilantro – do you have a suggestion for something to use in it’s place? Thanks so much!
Hi, Michelle! I would just go ahead and omit it.
OK, thank you! I look forward to giving this a try. Everything else that I’ve tried from your site has been delicious. I love how simple some of the recipes end up even when they look like they would take hours to achieve!
Thank you so much, Michelle! That is one of my big goals for this site :).
This sounds delicious!
I was thinking of canning to for myself for the winter.
Should I just stick with the recipe or change anything before canning.
Hi, Lori. Canning might work with this, but unfortunately it’s not a process I’m familiar with, so it’s hard for me to give any specific advice on adjustments that might have to be made. Maybe someone else will be able to chime in and offers any suggestions.
Suzy-
Your recipes are incredible and this one is no different. Thank you so much for sharing your healthy wholesome take on cooking- my family has loved every bit of it!
You’ve done it again Ms Suzy. I’ve never made one of your recipes that my family didn’t like.
Awww! Thank you, Faye! The is so nice to hear :).
I have a question. For the instant pot recommendation you specify the pressure cook setting. But at what level and for how long? Thank you so much I’m very excited to try this delicious looking recipe.
Hi, Thomas! For this recipe, I would advise you to follow the recommendations in your particular model’s instruction manual for soups that are similar.
This is the second recipe I have made from you and it was phenomenal. I made this the Saturday after Christmas and it was nice to have some beans and vegetables after a heavy carb week. The addition of allspice was so unexpected but so nice. The fresh herbs were so necessary. I made a double batch and froze it for a dinner later in the winter. I have a couple more recipes printed out and I can’t wait to make them.
Thanks, Courtney! I can’t wait to hear what you think of the others!
Such a great recipe for this time of year! Loving this! Thanks for sharing!
Enjoy!
Lovely bright flavours and colours, a delight on the plate. I made the mistake of using British chilli powder As per recipe and the results were hot, hot, hot, (managed to cool it down before serving), so beware!
Error in method where it say lemon juice and the ingredients say lime.
Thanks for sharing, Valerie. We’re not familiar with British chilli powder. Our chili powder called for here would be a mild option. But I’m so glad you enjoyed it.
This looks like such a nice flavorful healthy dish. Really easy too!
This looks amazing! I’m glad you included a slow cooker option for these busy holiday months!
There is nothing more comforting than a hot bowl of chili when the weather turns cold. I’m loving your mediterranean twist on one of my favorite winter recipes.
I agree! It’s certainly soup season, isn’t it?? Thanks, Lauren!