Chili has to be one of the simplest meals to throw together on a weeknight. Besides being quick to make, this plant-based chili with quinoa serves up huge savings compared to an option with ground beef. This quinoa chili recipe is:
Quick and simple to make.
It uses pantry friendly ingredients.
The quinoa adds nice texture and extra protein.
And... it's delicious, of course.
Ingredients For This Quinoa Chili
Another benefit to making a plant-based chili is that all of the ingredients are pantry friendly! No defrosting of frozen ground beef needed here. I love to use beans that I have cooked from scratch for extra savings but you can use canned beans for convenience.
You will need:
- Onion & garlic
- Kidney beans & black beans (or any other combination of beans you love)
- Frozen corn
- Mild chili powder & cumin
- Canned diced tomatoes
- And raw OR cooked quiona
You can add some vegetable broth if you prefer a looser chili but if you like a thicker chili then the quinoa really helps to absorb liquid.
How To Make Quinoa Chili
Since you are not needing to ensure that ground beef is properly cooked through, this quinoa chili can be quite quick to make.
- Sauté the onion and garlic.
- Add the beans, corn, and spices.
- Pour in the diced tomatoes and bring to a boil.
- Add the quinoa and simmer for 20 minutes.
That's it!
I think that a plant-based chili, like this one, is a great introductory meal to try if you are new to cooking.
Recipe Cost
This quinoa chili recipe serves 4-6 and costs me under $8 Canadian. If I use canned beans instead of my beans cooked from scratch, $2 is added to my cost. Check out my blog post for how to cook dried beans to see how simple it can be to save a few dollars on every recipe!
At the time of creating this recipe in 2026, meat prices have been steadily rising. Just one pound of lean ground beef would cost me $10 from my local grocery store.
In comparison, the beans and quinoa for this recipe cost me $1 combined when I use my beans cooked from scratch. If I use canned beans for convenience, the beans and quinoa cost me $3.
I hope this can be a helpful recipe for you to save a few dollars on your monthly food budget while still making a satiating and flavourful dinner.
Let me know in the comments how you like this quinoa chili recipe! Use up some more quinoa with my Simple Weeknight Pineapple Quinoa Stir Fry!
Print
Quick & Thrifty Quinoa Chili
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
A quick & thrifty quinoa chili recipe for busy weeknights. Quinoa adds extra protein and texture to this simple and satiating plant-based chili.
Ingredients
- ½ tbsp olive oil (or water/broth for an oil-free version)
- ½ medium onion, minced (can use yellow or red)
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 cups kidney beans (can use frozen)
- 1 cup black beans (or pinto beans, white beans, chickpeas etc.)
- 1 cup corn kernels (can use frozen)
- 1 ½ - 2 tablespoon mild chilli powder
- 1 tsp cumin
- 2 796ml cans diced tomatoes
- 1 cup cooked quinoa (⅓ cup raw)
- Optional: ½ cup or more vegetable broth to reach desired consistency
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Add oil to a large pot and warm over medium low heat. Once hot, add the minced onion. Season with a bit of salt and sauté for 3 minutes or so until the onion is fragrant and softening.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Next, add the beans, corn, and spices. Stir, and season with a bit more salt and pepper.
- Add the tomatoes and increase the heat to bring the liquid to a boil.
- Once boiling, add the quinoa and reduce the heat to a simmer. Cover and simmer for 20 minutes, stirring periodically.
- Add some vegetable broth if you prefer a more liquid chili. (If you like a thick chili, know that this one will absorb liquid as it rests because of the quinoa).
- Taste and adjust the seasonings as needed. Add more salt to taste or more chili powder for extra spice.
- Remove from the heat and serve with my 4 Ingredient Dairy-Free Sour Cream and my Vegan Cornbread!
- Leftovers last well in the fridge for 3-4 days. If too much liquid has been absorbed you can add a little bit of broth before reheating on the stove or in the microwave.
Notes
Approximate Cost: $7.85 Canadian using beans cooked from scratch. Using canned beans increases my cost by about $2. At the time of creating this recipe in 2026, 1 pound of lean ground beef would cost me at least $10 from my local grocery store.
Feel free to change up the types of beans used. You can also add celery and/or bell peppers for variety.
Leave A Review