Easy Three Bean and Quinoa Chili recipe has pinto, black, and kidney beans plus quinoa for a satisfying, vegetarian/vegan alternative to a typically meat-heavy dish
My very favorite part about soup is that it's an easy way to pack in veggies!
Let's take this Three Bean and Quinoa Chili for example. It has bell peppers, onions, garlic, jalapeños, and tomatoes.
On top of all that veggie goodness, this chili is loaded with fiber and plant-based lean protein. It will turn a meat-lover into a vegetarian wanna-be.
Three different beans and quinoa make this a satisfying alternative to a typically meat-heavy dish.
Feel free to add any embellishments to your soup. Avocados and diced green onions would be delicious vegan options, or you could add some freshly grated cheese or a dollop of Greek yogurt.
There's really only one way to improve on this chili, and that's to make a batch of cornbread to soak up the spicy goodness.
This recipe makes a big batch {about 10 cups}, and it gets better the longer it sits.
Leftovers keep well in the fridge for about 5 days or in the freezer for a month or two.
MORE VEGETARIAN SOUP RECIPES YOU'LL LOVE:
- Roasted Garlic Cauliflower Soup
- Pumpkin Curry Soup
- Butternut Squash Soup
- Easy Tomato Soup
- Roasted Carrot Soup
Three Bean and Quinoa Chili
Ingredients
- 1 tablespoon oil olive oil or avocado oil
- 1 large onion diced
- 1 green bell pepper diced
- 1 jalapeno minced
- 3 cloves garlic minced
- 1 cup quinoa
- 4 cups water or broth
- 28 ounce can diced tomatoes
- 8 ounce can tomato sauce
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can black beans rinsed and drained
- 15 ounce can pinto beans rinsed and drained
- 4 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Heat oil in a large soup pot over medium heat. Add onions and bell pepper. Sauté for about 5 minutes until lightly browned.
- Add jalapeño, garlic, and quinoa. Stir for 30 seconds. Pour in water, diced tomatoes with juices, and tomato sauce. Stir well.
- Add in remaining ingredients and stir well. Bring to a boil. Reduce heat to a simmer, and simmer for 25 minutes, stirring occasionally. Taste and adjust seasoning as needed. Enjoy!
Notes
What to Use in This Recipe
Meme
Three Bean Quinoa Nutrition Facts
Melanie
Soups really are such an easy way to pack in more veggies. This chili looks amazing, and I love that you used quinoa!
Meme
Thanks, Melanie! I may or may not force extra veggies in all my soups 😉
Jessica @ Nutritioulicious
I'm totally with you Meme - I love soup for all it's comfort, ease, and great way to boost nutrition with veggies, whole grains, and more, just like you did here!
Meme
Great minds think alike 🙂 xxxo
Min
You ARE the queen of soup ;). I seriously am dying to try your dad's creation!! And yes..chili + cornbread. always.
Meme
Haha! Well, I eat it at least once a week, so I've got that going for me 🙂 If only I could bring you a batch. Miss you!!!!! xxxo