Vegetarian Quinoa Chili

Course: Main Course
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Author: Lord Byron's Kitchen
Quinoa continues to be all the rage and it’s the perfect addition to this vegetarian chili! Hearty, slightly spicy, warming, and deliciously tasty, Vegetarian Quinoa Chili is sure to be a family favourite!
Print Recipe


  • 2 cups cooked quinoa
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cans diced tomatoes, 28 ounce cans
  • 1 can tomato sauce, 28 ounce can
  • 1 tablespoons chili powder
  • 1 teaspoons ground cumin
  • 1 teaspoons paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 can red kidney beans, 19 ounce can, drained and rinsed
  • 1 can black beans, 19 ounce can, drained and rinsed
  • 1 cup frozen corn kernals
  • 1/2 cup fresh parsley, roughly chopped
  • avocado, cubed, for garnish (optional)
  • sour cream, for serving (optional)
  • grated cheddar cheese, for serving (optional)


  • Heat the olive oil in a large heavy bottom pot over medium-high heat.
  • Add the onion and sauté until translucent; about 3 minutes.
  • Add the garlic and continue to sauté for another minute.
  • Next, add the diced tomatoes, tomato sauce, cooked quinoa, chili powder, ground cumin, paprika, ground coriander, salt, and pepper. Reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
  • Remove lid and stir well. Next, add all of the beans, corn, and almost all of the parsley. (Save a tablespoon or so for garnish.) Place the lid back on the pot and simmer for 15 minutes.
  • Turn off heat, stir the chili, and place the lid back on the pot. Allow chili to sit for 5 minutes before serving.


Serve hot with cubed avocado, sour cream, grated cheese, and corn chips for a filling, hearty meal!