One-Pot Quinoa Chili One-Pot Quinoa Chili

One-Pot Quinoa Chili | Food styling by Claire Stubbs | Prop styling by Laura Branson Image by: Jodi Pudge

You won't miss the meat in this satisfying vegan take on the classic soul warmer! When slow-simmered, the quinoa swells to absorb all the spicy flavours we crave in a bowl of chili. Customize with your favourite toppings.

  • Prep time 10 minutes
  • Total time 35 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, stirring frequently, until softened, about 5 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 1 minute. 

Stir in tomato paste, cumin, chili powder and paprika; cook for 2 minutes. Add broth and tomatoes; bring to boil over high heat, stirring frequently.  

Stir in quinoa; reduce heat to low, cover  and simmer for 15 minutes. Add black  beans, kidney beans, corn, cilantro, pepper  and salt (if using); simmer, uncovered,  until quinoa is fluffy, 8 to 10 minutes.

Ladle into serving bowls; garnish with toppings such as sliced avocado, slivered red onion, thinly sliced radish, pickled jalapeño peppers or coconut crema (optional).

Tip from The Test Kitchen: To make coconut crema, skim the solid cream from the top of canned coconut milk. Thin with enough lemon juice to make a drizzle.

Nutritional facts Per serving: about

  • Fibre 16 g
  • Sodium 1084 mg
  • Sugars 13 g
  • Protein 17 g
  • Calories 334
  • Total fat 5 g
  • Potassium 1204 mg
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 62 g


  • Iron 53
  • Folate 47
  • Calcium 14
  • Vitamin A 19
  • Vitamin C 50
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Lunch & Dinner

One-Pot Quinoa Chili