This chili will even impress all of the meat lovers in your life! Make this meatless chili next Monday and impress everyone with how much flavor you packed into this veggie filled dish!
We love chili around here. It’s almost as popular as my CrockPot Spaghetti Sauce. During the cooler months, we always have some in the fridge or freezer. We were even supposed to have chili the night that we got married!
This recipe for 3 Bean Vegetarian Chili with Quinoa is just as easy to make as my Game Day Chili recipe, but instead of adding meat, we add some quinoa and a couple veggies. If you do not top your chili with cheese, this recipe is even completely vegan!
I cooked this chili on the stove top, but you can cook it in the CrockPot just as easy, and I will include those instructions below too. I used quinoa in this chili to mimic the meat. The quinoa almost feels the same in your mouth as meat does when you’re eating the chili, and quinoa is really good for you, making this dish a very healthy dinner for any night of the week.
It’s a budget friendly recipe too, using only a few fresh ingredients, canned beans and tomatoes, and a little bit of quinoa from the bulk bin. I like these kind of recipes, because they really help stretch your food budget. This recipe makes enough chili for a family of 4 to eat multiple days, or one batch even makes enough to freeze any leftovers for dinner another night.
Best of all, this recipe is totally kid-friendly. Anthony had absolutely no idea there was no meat in there, and when we served it with some corn chips, he just ate away, devouring all of those veggies – without a clue!
3/4 cup quinoa, cooked according to package directions
1 poblano, finely diced
1 red onion, finely diced
1 green bell pepper, finely diced
2 cloves garlic, minced
1 medium zucchini, finely diced
1 tbsp olive oil
1, 28 oz petite diced tomatoes
1, 28 oz tomato sauce
1, 15 oz fire roasted salsa tomatoes
1 tbsp adobo sauce from a can of chipotles in adobo
1/2, 6 oz can diced jalapeños
1 each, 15 oz pinto beans, black beans and dark red kidney beans, drained
1 tbsp each; cumin, paprika, garlic powder
2 tsp each; salt and oregano
2 tbsp chile powder
1/2 tsp black pepper
1 1/2 cups frozen corn or 1, 28 oz can hominy, drained
Cook quinoa according to package directions and set aside.
In a food processor, puree fire roasted salsa tomatoes until smooth.
In a large, deep pot over medium-high heat add olive oil and heat until shimmering. Add onions, bell peppers and poblanos and cook until they start to soften – about 5 minutes. Add zucchini and cook, stirring frequently for another 5 minutes.
Reduce heat to low and add spices, diced tomatoes, adobo sauce, jalapeños, pureed fire roasted tomatoes. Stir to combine.
Add beans and tomato sauce and stir to combine. Let simmer, partially covered for 4 hours.
Add quinoa and corn and cook, uncovered for another hour.
Remove from heat and serve with grated cheese and pickled jalapeños, or your favorite chili toppings.
If you are using the CrockPot, add chili mixture to CrockPot base and cook on low for 8 hours. Add cooked quinoa and corn or hominy in the last hour of cooking.
Want the FREE PDF printable to add to your collection? Click the picture below, and download and print this 3 Bean Vegetarian Chili with Quinoa Recipe!