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An overhead photos a bowl of vegan chili. Next to this is a glass of water, and a cloth napkin with a spoon.
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4.89 from 26 votes

Vegan Chili

This hearty vegan chili is as nourishing as it is flavorful, packed with quinoa, two kinds of beans, and plenty of veggies. Warm Mediterranean spices, fresh herbs, and a splash of citrus bring it all to life. Plus, it's gluten-free and Mediterranean diet–friendly!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American/Mediterranean
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 5 or more
Author: Suzy Karadsheh

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

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

Calories: 344.8kcal | Carbohydrates: 76.6g | Protein: 15.4g | Saturated Fat: 0.4g | Potassium: 2901.4mg | Fiber: 18.3g | Vitamin A: 6292.4IU | Vitamin C: 149.1mg | Calcium: 466.1mg | Iron: 15.2mg

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