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Vegetarian Quinoa Chili Recipe

Nothing says winter comfort more than a delicious and spicy bowl of chili.

We have a vegetarian chili recipe for you that’s packed with plant protein to keep you healthy, full and warm on the inside!


  • 2 Tbsp extra virgin olive oil
  • 1 large onion, diced (to make approximately 1 ½  cup)
  • 3-4 cloves garlic, minced
  • 2 (411g) cans diced organic (low sodium) tomatoes
  • 1 (411g) can of stewed organic tomatoes (crush with hand blender) 
  • 1 (284 ml) can of low sodium organic tomato soup 
  • 1 1/2 - 2 cups of vegetarian soup stock (low sodium)
  • 1 ½ cups of chopped fresh organic mushrooms
  • Diced green /red chili peppers to taste (the amount depends on your “heat” tolerance)
  • 1 large red pepper & 1 large green pepper chopped into small pieces
  • 4 celery stalks chopped in small pieces
  • 2 (425g) cans kidney beans, drained and rinsed (one dark red, one light red)
  • 1 (425g) can black beans, drained and rinsed
  • 1 (425g) can chickpeas, drained and rinsed
  • 2 cups quinoa, cooked
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 2 tsp cocoa powder
  • 1 tsp ground black pepper 
  • 1 tsp cayenne pepper
  • 1 dried bay leaf
  • Freshly ground salt, to taste
  • 1/2 cup cilantro, chopped (optional)
  • 5 stalks of chopped green onion
  • Juice of 1 lime


  • Heat olive oil in a large pot over medium-high heat. Add onion and sauté for about 4 minutes.
  • Add in garlic with sautéed onions. Stir for 1 minute. 
  • Add mushrooms and sauté for another 2 minutes until softened.
  • Add diced tomatoes, tomato sauce, and vegetarian soup stock (add water later if desired, depending on consistency of mixture).
  • Chop green/red chilies and add to pot in small amounts (to taste).
  • Add remaining spices: chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper, black pepper and smoked paprika.
  • Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow mixture to simmer for 30 minutes on medium heat.
  • Add in all beans, chickpeas, red/green peppers, cooked quinoa, cilantro (optional), green onions and lime juice.
  • Season with salt and pepper to taste.
  • Cook mixture on low heat for another 20-30 minutes, stirring intermittently until heated through. 

You can serve as soon as the chili is heated through. This delicious chili works well as a meal or add a few tortilla chips and you can serve as a dip. We also suggest letting the chili cool for about 45 minutes before placing into separate containers and freezing for later - it makes a quick and healthy dinner or lunch meal.