Three Bean and Quinoa Chili

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

It's safe to say that I have a soup obsession.

Soup seriously couldn't be more perfect in my opinion.

The fact that everything is made in one pot would win me over alone, but then you have all the other wonderful things about soup. It's warming, comforting, delicious... I could talk for hours about soup...

I could tell you that it is impossible for me to pick a favorite soup because I like them all. I could tell you how soup reminds me of childhood {we always had soup when I was little. My dad is the best soup maker in the world}.

But instead of typing for hours about soup, I'll cut to the chase and tell you the best part, in my opinion, about soup. My very favorite part about soup is that it's an easy way to pack in veggies!

Soups are a dream come true for me - a vegetable loving, veggie-pusher encourager. I'm always trying to find ways to get people to eat more veggies, and soup totally does the trick.

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 keeps 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

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

Print Rate

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 10

Author: Meme

Ingredients

• ▢ 1 tsp olive oil
• ▢ 1 large onion diced
• ▢ 1 green bell pepper diced
• ▢ 1 jalapeno minced
• ▢ 3 cloves garlic minced
• ▢ 1 cup quinoa
• ▢ 2 cups water
• ▢ 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 tsp chili powder
• ▢ 1 tsp cumin
• ▢ 1 tsp paprika
• ▢ 1/2 tsp ground coriander
• ▢ 1/2 tsp garlic powder
• ▢ 1/4 tsp cayenne pepper
• ▢ 1/4 tsp salt

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!

What to Use in This Recipe

Large pot

Spoon

Knife

Cutting Board

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme

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