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Side view of a spoon resting on top of a hearty bowl of chili. On the spoon, quinoa can be seen mixed with the tomato, bean, and corn stew. A dollop of sour cream is garnished with sliced green onion to finish of the look of the dish.

Quick & Thrifty Quinoa Chili

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  • Author: Kathryn Alexandre
  • 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

Units Scale
  • 1/2 tbsp olive oil (or water/broth for an oil-free version)
  • 1/2 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 1/2 - 2 tbsp mild chilli powder
  • 1 tsp cumin
  • 2 796ml cans diced tomatoes
  • 1 cup cooked quinoa (1/3 cup raw)
  • Optional: 1/2 cup or more vegetable broth to reach desired consistency

*All the ingredients for this recipe are from our pantry and freezer tips!

Instructions

  1. 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.
  2. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  3. Next, add the beans, corn, and spices. Stir, and season with a bit more salt and pepper.
  4. Add the tomatoes and increase the heat to bring the liquid to a boil.
  5. Once boiling, add the quinoa and reduce the heat to a simmer. Cover and simmer for 20 minutes, stirring periodically.
  6. 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).
  7. Taste and adjust the seasonings as needed. Add more salt to taste or more chili powder for extra spice.
  8. Remove from the heat and serve with my 4 Ingredient Dairy-Free Sour Cream and my Vegan Cornbread!
  9. 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.

Find it online: https://tastythriftytimely.com/quick-thrifty-quinoa-chili/